Chicken Piquant
Submitted by nmunoz
Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.
YIELD
4 servingsPREP
30 minCOOK
READY
Six ingredients, one pan, and a sauce that does all the heavy lifting.
Chicken breasts get nestled into a shallow baking pan and drenched in a simmered sauce of white wine, low-sodium soy sauce, ground ginger, brown sugar, and a touch of oregano.
As the chicken bakes, the sauce reduces and concentrates, basting the meat in a sweet-savory-tangy glaze that gets more intense with every turn.
Thicken the pan juices with a bit of cornstarch at the end, and you’ve got a sauce worth spooning over rice, noodles, or just eating straight off the spoon.
Pro Tips
- Flip the chicken halfway through baking so both sides get coated in that glossy, caramelized sauce.
- Use a shallow baking pan, not a deep dish. More surface area means the sauce reduces faster and gets sticky and rich.
- Thicken the sauce at the end with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) for a glossy finish that clings to the chicken.
- Serve over steamed jasmine rice to soak up every drop of that ginger-soy glaze.
Ingredients
Directions
Bring broth to boil and add wine, soy sauce, ginger, sugar, and oregano.
Simmer five minutes.
Arrange chicken in shallow baking pan and pour in sauce.
Bake for 45 minutes at 350℉ (180℃) then turn chicken and bake an additional 45 minutes.
Sauce can be thickened with cornstarch and served.
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