Chicken · ALWAYS FREE
Garlic, soy & vinegar chicken braise
Boneless chicken thighs browned and gently braised in a tangy garlic, reduced-sodium soy and vinegar sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Pat chicken dry. Heat oil in a wide lidded heavy pan over medium-high heat. Brown chicken in two batches for about 4 minutes on the first side and 3 minutes on the second. Transfer to a plate; it is not yet fully cooked.
- Reduce heat to medium-low. Add garlic and stir 30-60 seconds without burning it. Pour in water, scraping up the browned bits. Stir in soy sauce, vinegar, sugar and ground pepper.
- Return all chicken and plate juices. Bring to a gentle simmer, cover and cook 20-25 minutes, turning pieces halfway, until tender and the thickest pieces reach 165 F / 74 C.
- Uncover and simmer gently 5-10 minutes to reduce the liquid slightly, turning the chicken once or twice. Keep a spoonable sauce rather than a sticky glaze; if the meat is ready before the sauce, hold it on a clean plate while reducing, then return with all juices.
- Rest off heat for 5 minutes. Divide the chicken and every bit of sauce into four equal portions. Rice or vegetables are separate accompaniments, not included in the estimate.
- Refrigerate in shallow containers within 2 hours, use within 3-4 days and reheat to 165 F / 74 C. The vinegar does not make this dish shelf-stable.
Estimated nutrition
Per serving · 1 of 4- Calories
- 245 kcal
- Protein
- 33.2 g
- Total carbohydrate
- 5.1 g
- Total fat
- 9.2 g
- Total sugars
- 2.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All raw ingredients and full pan sauce divided by four; no discarded marinade or assumed nutrient retention discount. Contains soy and wheat. Dairy-Free depends on product labels; no Gluten-Free claim. Brand sodium varies and is not estimated here.
View the ingredient calculations · Source 1Why it’s in this collection
- Dairy-Free: Complete ingredient review of Garlic, soy & vinegar chicken braise: raw boneless skinless chicken thighs; canola oil; peeled garlic; reduced-sodium soy sauce made with soy and wheat; distilled white vinegar; water; brown sugar; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference - High Protein: 640 g of the weighed raw edible protein ingredient supplies 31.46 g estimated protein per equal portion using the retained USDA profile; other ingredients are excluded from this conservative anchor. Brand and cooking losses vary. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
