Mom's Best Recipes
Recipe

TV Test Kitchen Tangy & Sweet

A quick, weeknight-friendly chicken dinner with a glossy, tangy-sweet sauce that tastes like it came straight from a TV test kitchen. Not affiliated with any TV show or network.

Author By Matt Campbell
4.8
A skillet of glazed chicken thighs in a glossy tangy-sweet sauce with sliced scallions on top
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If you have ever watched a morning cooking segment and thought, that looks doable, but will it actually taste like anything? This is the answer. We are going for that classic TV-style win: big flavor, not a ton of ingredients, and a sauce you can drag a fork through.

This tangy-sweet chicken hits the sweet spot between cozy and bright. Think soy and garlic for savoriness, vinegar for that little zing, and brown sugar for the shiny, sticky finish. It is the kind of sauce that makes plain rice feel like a main character.

A small bowl of tangy-sweet sauce being whisked with soy sauce, vinegar, and brown sugar

Quick note: This recipe is inspired by that TV test kitchen style, but it is not affiliated with any show or network.

Why It Works

  • Bright, balanced flavor: Vinegar keeps the sweetness in check so it tastes lively, not cloying.
  • Glossy sauce that clings: A quick simmer plus a cornstarch slurry gives you that TV-perfect sheen.
  • Weeknight pace: One pan, simple steps, and you can start the rice while the chicken cooks.
  • Flexible: Works with thighs, breasts, tofu, shrimp, or even roasted veggies.

Pairs Well With

  • A bowl of fluffy steamed jasmine rice with a spoon

    Steamed jasmine rice

  • A sheet pan of roasted broccoli with caramelized edges

    Roasted broccoli with lemon

  • A cucumber salad with sesame seeds in a small bowl

    Sesame cucumber salad

  • A small plate of pineapple chunks and orange slices

    Fresh fruit for dessert

Storage Tips

How to Store Leftovers

  • Fridge: Store chicken and sauce in an airtight container for up to 4 days.
  • Freezer: Freeze in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the fridge for best texture.
  • Reheat: Warm gently in a skillet over medium-low with a splash of water to loosen the glaze. Microwave works too, but stir halfway so the sauce reheats evenly.
  • Meal prep tip: Keep rice separate so it does not soak up all the sauce before you eat it.

Common Questions

Common Questions

Is this an official “Today Show” recipe?

No. This is a TV test kitchen style recipe written in that same spirit: accessible ingredients, clear steps, and a bold, crowd-pleasing sauce. It is not affiliated with the Today Show or NBC.

Can I use chicken breast instead of thighs?

Yes. Use cutlets or slice breasts in half horizontally (or lightly pound to even thickness) so they cook fast and stay juicy. Depending on thickness, breasts may only need 3 to 4 minutes per side. Pull them as soon as they hit 165°F.

My sauce tastes too salty. What should I do?

Low-sodium soy sauce brands vary a lot. If you are sensitive to salt, start with 1/4 cup soy sauce, then add more to taste after it simmers for a minute. If you only have regular soy sauce, use a bit less and add a splash of water if needed.

What if my sauce is too thick?

Whisk in 1 tablespoon water at a time over low heat until it looks glossy and spoonable.

What if my sauce is too thin?

Simmer 1 to 3 minutes longer, or add a little more slurry (mix cornstarch with cold water first, then drizzle in).

Can I make it spicy?

Absolutely. Add 1 to 2 teaspoons sriracha, a pinch of red pepper flakes, or 1 teaspoon chili crisp at the end.

Is there a gluten-free option?

Swap soy sauce for tamari or coconut aminos. Double-check your ketchup and vinegar labels, just to be safe.

I have a soft spot for those TV recipes where the host says, “And just like that, dinner!” and you roll your eyes, but also kind of want it to be true. The first time I tested a tangy-sweet glaze like this, I got impatient and cranked the heat. The sauce went from glossy to sticky candy in about twelve seconds.

Now I do it the chill way: simmer, stir, taste. When it hits that sweet-tart balance, I stop messing with it and let the chicken do its thing. It is not fussy, it is not precious, and it makes weeknight dinner feel like you actually had a plan.