Simmered Chinese Chicken

And here I thought I had already added all our old family favorite recipes to my blog and would stop now. Tsk, tsk. We cannot forget this one! I have had it for years. It is easy and goes perfectly with perfect brown rice. Since it is a stove top recipe, it is handy to have when the oven is otherwise occupied. (I am trying another stab at gluten free bread).

So here is the Simmered Chinese Chicken


  • 1 whole chicken cut into pieces
  • 1/2 cup chicken broth
  • 1/2 cup sherry
  • 1/3 cup soy or tamari sauce
  • 1/3 cup brown sugar (or coconut sugar)
  • 1 Tablespoon catsup
  • 2 cloves garlic, pressed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 green onion, sliced
  • 2 Tablespoons of corn starch
  • 1 Tablespoon of water
  • 2 teaspoons of toasted sesame seeds

Heat the oil in a large skillet. Brown chicken on all sides.

In a bowl, mix together next 8 ingredients (not the corn starch, water or sesame seeds) and pour over the chicken pieces in the skillet. Cover and simmer 35-45 minutes, turning the pieces after about 20 minutes.

Remove chicken to platter. Skim any fat from the juices in the pan and set it to simmering. Blend together the cornstarch and water. Add to the pan, whisking and cooking until thick. Spoon sauce over chicken and sprinkle with sesame seeds. Serve extra sauce on the side.

Thats it! A side of rice, some broccoli salad and you are good to go!

Wouldn’t it have been nice if I had gotten a picture before¬† we gobbled it all down?

Just picture brown chicken covered in sweet brown sauce poured over brown rice. Hmm. Maybe you better picture some bright green broccoli florets around the edges. Thats just so much brown. But it tastes great!

Here is the gluten free bread picture though, if its any consolation:

IMG_4650 (765x1024)It’s delicious. We put some honey on a toasted piece and it tasted almost like eating waffles.


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