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Asian-Inspired Chicken Breast in Wine Sauce

As you may know, I love to cook and I am always on the lookout for something new. Yesterday, I found a recipe for chicken on the Net and I thought I'd try it out today. I wanted to share the site here but for some reason, I cannot find the link anymore. :(

I printed out the recipe but I didn't have some of the ingredients so I tweaked it a bit.

4 boneless/skinless chicken breasts
1 tablespoon minced fresh ginger
1 small red onion, chopped finely
4 cloves of garlic, chopped finely
2 tablespoons white sugar
1/3 cup white wine
1 chicken bouillon
1/2 cup water
2 teaspoons cornstarch
olive oil
salt and pepper
soy sauce

1. Season both sides of the chicken breasts with salt and pepper.
2. Heat pan with some olive oil - about two turns of the bottle around the pan.
3. Sear the chicken breasts on high heat - this took about 3 minutes per side.
4. Remove the chicken breasts and set aside.
5. Stir fry the onion, garlic, and ginger for about 1 minute.
6. Add the wine, sugar, water, and bouillon. Stir and bring to a simmer.
7. Let the sauce simmer for about 3 minutes, stirring every now and then.
8. Put the chicken breasts back into the pan- don't forget to add the juices that might have accumulated in the plate. Let them cook in the sauce, about 5 minutes each side.
9. Remove the chicken breasts again and add some cornstarch (previously dissolved in some soy sauce) to the sauce. Stir for about 5 minutes or until the sauce reaches the consistency that you prefer.
10. Pour the sauce over the chicken breasts and garnish with whatever you want (I wanted some onion greens but I didn't have any).

This is pretty easy to make and offers a change from the usual fried chicken that we eat. (Picture to follow - I can't find the cable for the camera and I am too lazy to look for it right now.)
By the way, I am thinking of a good side for this dish. We ate it with rice but somehow it didn't seem right. Any ideas what will go well with this?


  1. Sounds yummy Numi! What about some broccoli in oyster sauce and garlic?

  2. that's a great idea, Vicki. thanks!


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