3 to 4 boneless skinless chicken breasts
1 cup low sodium chicken broth
about 2 sliced scallions for garnish
2 tbsp vegetable oil
⅓ cup packed light brown sugar
6 shelled garlic cloves
¼ cup sodium soy sauce
¼ cup vinegar
½ cup water
Season chicken with salt
Cook over medium high heat in a large skillet with oil until golden brown on each side until crisp and cooked through.
Transfer to a plate then add garlic cloves to skillet until golden brown for 2 minutes.
Transfer to the plate of chicken.
Pot to medium high heat and cast ½ cup of water scraping down the browned bits.
Whisk in the brown sugar until dissolved.
After that cook for 5 minutes or until mixture turns a deep amber color.
Carefully add vinegar and stir.
Add garlic, broth and soy sauce.
Bring cooking liquid to a boil and whisk , the operation takes 10 minutes.
You’ll see that the sauce will thicken and glaze the chicken.
Once glaze is ready, turn heat to medium low and return chicken to pan until heated through.
Serve with scallions or over rice.