Chicken And Soy Sauce Recipe

A vibrant and flavorful Asian-inspired chicken stir-fry, perfect for a crowd! This recipe, inspired by Michael M. T. Lee's Wei-Chuan Cookbook, delivers a delicious balance of savory and sweet without overwhelming spice. Tender chicken is expertly stir-fried with crisp vegetables and a mouthwatering soy sauce glaze. Serve this delightful dish over fluffy steamed rice for a complete and satisfying meal.

Prep Time 10 mins
Cook Time 25 mins
Calories 522.2 kcal
Protein 49g
Rating 5.0 (1 Reviews)
Chicken And Soy Sauce 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken And Soy Sauce

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How to Make Chicken And Soy Sauce

  1. In a bowl, whisk together soy sauce, water, sugar, rice vinegar, sherry (or chicken broth), black pepper, and cornstarch. Set aside.
  2. In a separate bowl, combine the sliced chicken, 1 tablespoon of oil, white parts of the green onions, and minced garlic. Mix well to coat the chicken.
  3. Heat the remaining 1 1/2 tablespoons of oil in a wok or large skillet over medium-high heat.
  4. Add the marinated chicken mixture to the hot wok. Stir-fry until the chicken is cooked through and lightly browned (about 5-7 minutes). Push the chicken to the side of the pan.
  5. Add the green parts of the green onions and sesame oil to the empty space in the pan. Stir-fry for about 30 seconds until fragrant.
  6. Add the sliced cucumber, water chestnuts, and red bell pepper to the pan. Stir-fry for 1-2 minutes until slightly softened.
  7. Pour the prepared soy sauce mixture into the wok. Stir to combine.
  8. Bring the mixture to a simmer, cover, and cook for 1-2 minutes, or until the sauce has thickened and the vegetables are tender-crisp.
  9. Stir gently to combine everything. Taste and adjust seasonings if needed.
  10. Serve the Chicken and Soy Sauce Stir-fry immediately over steamed rice.

Nutrition Information (Approximate per serving)

Sodium

79 g

Sugar

35g

Fat

36g

Carbs

8g

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