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Garlic Brown Sugar Glazed Chicken

Garlic Brown Sugar Glazed Chicken; tender chicken diced, quick fried

and glazed in a sweet and garlicky brown sugar-soy,  sauce!

Garlic Brown Sugar Glazed Chicken; tender chicken diced, quick fried and glazed in a sweet and garlicky brown sugar-soy, sauce! - ThisSillyGirlsLife.com

Garlic Brown Sugar Glazed Chicken

Today’s recipe has become my go to “Asian” night meal. It is so easy and extremely delicious, I guarantee your family will be asking for seconds! It is so good I have been making it at least once a week. I randomly came up with the sauce, I knew Jeremy loved brown sugar so I thought making a sweet sticky sauce would have him fall in love with me all over again. *wink wink*

Garlic Brown Sugar Glazed Chicken; tender chicken diced, quick fried and glazed in a sweet and garlicky brown sugar-soy, sauce! - ThisSillyGirlsLife.com

This recipe is sooo easy too, you can serve it with steamed rice and veggies. The garlicy brown sugar glaze would be amazing on grilled pork or salmon!

Garlic Brown Sugar Glazed Chicken
 
 
Be extremely careful when making the glaze not to get any on you. It is very hot and the sugar will cause bad burns.
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • 2 Tbls cornstarch
  • 2 Tbls all purpose flour
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • pepper to taste
  • vegetable oil for cooking
glaze:
  • 2 cloves garlic, minced fine
  • 1 Tbls vegetable oil (or toasted sesame oil if you like that flavor)
  • ¼ Cup soy sauce
  • 1 Cup light brown sugar
  • 1 1/s tsp white vinegar
  • pepper to taste
Instructions
  1. Start by preparing the chicken, dice chicken breasts into ½ inch to 1 inch pieces. Place in a bowl and add the cornstarch, flour, onion powder, garlic powder and pepper. Toss until all the chicken pieces are coated.
  2. In a skillet with deep sides, add in about 3-4 Tbls of oil, just to coat the bottom of the pan. Heat over medium heat until hot. Place about half of the chicken into the oil, in a single layer and make sure none is touching. Allow this to get brown on all sides, turning over once. This takes about 5-7 minutes. When chicken is cooked through and down, place onto a plate lined with paper towels. Cook the remaining chicken and set aside.
  3. You can make the glaze while cooking the chicken. Place the vegetable oil into a small sauce pot over medium heat. Add in garlic until fragrant about 30 seconds, do not allow garlic to brown. Add in soy sauce immediately along with the remaining ingredients. With a whisk, whisk the brown sugar so it dissolves and allow to come to a simmer. Simmer sauce until thickened to a syrup consistency, this will take about 10 minutes but keep an eye on it so it doesn't burn, stirring every minute or so. When simmering, it WILL bubble up from the sugar, do not be alarmed.
  4. In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the glaze until everything is coated. Serve over steamed rice or your favorite sides, enjoy!

Step by Step Directions

Start by preparing the chicken, dice chicken breasts into 1/2 inch to 1 inch pieces. Place in a bowl and add the cornstarch, flour, onion powder, garlic powder and pepper. Toss until all the chicken pieces are coated.

Start by preparing the chicken, dice chicken breasts into 1/2 inch to 1 inch pieces. Place in a bowl and add the cornstarch, flour, onion powder, garlic powder and pepper. Toss until all the chicken pieces are coated.

In a skillet with deep sides, add in about 3-4 Tbls of oil, just to coat the bottom of the pan. Heat over medium heat until hot. Place about half of the chicken into the oil, in a single layer and make sure none is touching. Allow this to get brown on all sides, turning over once. This takes about 5-7 minutes. When chicken is cooked through and down, place onto a plate lined with paper towels. Cook the remaining chicken and set aside.

In a skillet with deep sides, add in about 3-4 Tbls of oil, just to coat the bottom of the pan. Heat over medium heat until hot. Place about half of the chicken into the oil, in a single layer and make sure none is touching. Allow this to get brown on all sides, turning over once. This takes about 5-7 minutes. When chicken is cooked through and down, place onto a plate lined with paper towels. Cook the remaining chicken and set aside.

You can make the glaze while cooking the chicken. Place the vegetable oil into a small sauce pot over medium heat. Add in garlic until fragrant about 30 seconds, do not allow garlic to brown. Add in soy sauce immediately along with the remaining ingredients. With a whisk, whisk the brown sugar so it dissolves and allow to come to a simmer. Simmer sauce until thickened to a syrup consistency, this will take about 10 minutes but keep an eye on it so it doesn't burn, stirring every minute or so. When simmering, it WILL bubble up from the sugar, do not be alarmed.

You can make the glaze while cooking the chicken. Place the vegetable oil into a small sauce pot over medium heat. Add in garlic until fragrant about 30 seconds, do not allow garlic to brown. Add in soy sauce immediately along with the remaining ingredients. With a whisk, whisk the brown sugar so it dissolves and allow to come to a simmer. Simmer sauce until thickened to a syrup consistency, this will take about 10 minutes but keep an eye on it so it doesn’t burn, stirring every minute or so. When simmering, it WILL bubble up from the sugar, do not be alarmed.

In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the glaze until everything is coated.

In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the glaze until everything is coated.

Garlic Brown Sugar Glazed Chicken; tender chicken diced, quick fried and glazed in a sweet and garlicky brown sugar-soy, sauce! - ThisSillyGirlsLife.com

Serve over steamed rice or your favorite sides, enjoy!

Yummm, it is just so good there are not enough words to describe how much we love this. It is sweet and salty, a little crunch from the cornstarch/flour coating and the seasonings on the chicken really stand out. UGH, over salt & pepper buttered rice, it’s my new favorite, seriously. I might have to make it again tonight.

What is your go to Chinese take out dish that you make??

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Garlic Brown Sugar Glazed Chicken
 
 
Be extremely careful when making the glaze not to get any on you. It is very hot and the sugar will cause bad burns.
Ingredients
  • 1 pound chicken breast, boneless, skinless
  • 2 Tbls cornstarch
  • 2 Tbls all purpose flour
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • pepper to taste
  • vegetable oil for cooking
glaze:
  • 2 cloves garlic, minced fine
  • 1 Tbls vegetable oil (or toasted sesame oil if you like that flavor)
  • ¼ Cup soy sauce
  • 1 Cup light brown sugar
  • 1½ tsp white vinegar
  • pepper to taste
Instructions
  1. Start by preparing the chicken, dice chicken breasts into ½ inch to 1 inch pieces. Place in a bowl and add the cornstarch, flour, onion powder, garlic powder and pepper. Toss until all the chicken pieces are coated.
  2. In a skillet with deep sides, add in about 3-4 Tbls of oil, just to coat the bottom of the pan. Heat over medium heat until hot. Place about half of the chicken into the oil, in a single layer and make sure none is touching. Allow this to get brown on all sides, turning over once. This takes about 5-7 minutes. When chicken is cooked through and down, place onto a plate lined with paper towels. Cook the remaining chicken and set aside.
  3. You can make the glaze while cooking the chicken. Place the vegetable oil into a small sauce pot over medium heat. Add in garlic until fragrant about 30 seconds, do not allow garlic to brown. Add in soy sauce immediately along with the remaining ingredients. With a whisk, whisk the brown sugar so it dissolves and allow to come to a simmer. Simmer sauce until thickened to a syrup consistency, this will take about 10 minutes but keep an eye on it so it doesn't burn, stirring every minute or so. When simmering, it WILL bubble up from the sugar, do not be alarmed.
  4. In the same skillet you cooked the chicken, wipe out any excess oil that is left over. Place the chicken back in the pan over medium heat and pour the glaze over it. Toss chicken with the glaze until everything is coated. Serve over steamed rice or your favorite sides, enjoy!

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7 Wonderful Comments

  1. avatar
    Erica Brooks says:
    September 19, 2014

    Looks delicious! We love Chinese food but since I’ve been trying to lose weight I’ve cut back on eating out. This would be a great dish to make to satisfy my cravings without going overboard. Pinned.

  2. avatar
    September 22, 2014

    This looks delicious, Dana! Can’t go wrong with garlic and brown sugar! Pinned and tweeted…my family will love it. 🙂

  3. avatar
    Lauren says:
    September 22, 2014

    This looks amazing! I am def pinning this for later! 🙂

  4. avatar
    September 23, 2014

    This looks really great. And other than chicken, I keep all of those ingredients in the house all the time. Pinning!

  5. avatar
    Diane Balch says:
    September 25, 2014

    We love having Asian nights too… my family loves garlic and chicken. Pinning. Thanks for bringing this by Weekend Bites.

  6. avatar
    SFC says:
    September 2, 2015

    Hi! Your site is awesome and I’m slowly cooking my way through your recipes. This one looks delicious, but I’ve noticed an error in the ingredients list and wanted to clarify – it says “1 1/s tsp white vinegar”. Is that one and a half? One and a quarter? One and an eighth? I’m sure I could just guess, and usually end up changing recipes anyway, but I’d rather it be as accurate as possible the first time I make it. 🙂

    • avatar
      Dana DeVolk says:
      September 3, 2015

      Woops! It’s definitely 1 1/2, sorry I will correct now, thanks so much!

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