· 3 pounds chicken breasts (boneless, skinless)· ½ cup brown sugar (light or dark, packed)· ⅓ cup ketchup· ⅓ cup low sodium soy sauce· 3 tablespoons chicken broth· 2 tablespoons apple cider vinegar· 1 tablespoon ginger (fresh, grated)· 1 teaspoon garlic (fresh, minced)· 2 tablespoons oil
Step 1Combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic in a small bowl.Step 2Cut the chicken into 1 to 2-inch cubes. Place the chicken in a ziptop bag. Reserve 1/2 cup of the marinade and pour the remaining over the chicken. Gently toss it to cover all the chicken.Step 3Refrigerate 6 to 24 hours. The longer you can marinate it the more flavor the chicken will have. Toss the chicken occasionally.Step 4Allow the chicken to come to room temperature before cooking.Step 5Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add part of the chicken to the hot skillet. Don't crowd the chicken in the skillet, it'll steam instead of brown is you do.Step 6Allow the chicken to cook 4 to 5 minutes per side until it's brown and easily releases from the skillet. Turn and cook on each side. Cook remaining chicken.Step 7Heat reserved sauce in the microwave. Serve immediately with warmed sauce.