Ingredients for Chicken And Soy Sauce
- 1 tablespoon dry sherry or chicken broth
- 1/4 cup soy sauce
- Salt
- Pepper
- 1 tablespoon cornstarch
- 2 1/2 tablespoons vegetable oil
- Boneless Chicken Thighs
- 2 green onions, thinly sliced (separate white and green parts)
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/2 cucumber, thinly sliced
- Water Chestnut
- 1/2 red bell pepper, thinly sliced
- 2 tablespoons water
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
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How to Make Chicken And Soy Sauce
- In a bowl, whisk together soy sauce, water, sugar, rice vinegar, sherry (or chicken broth), black pepper, and cornstarch. Set aside.
- 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.
- Heat the remaining 1 1/2 tablespoons of oil in a wok or large skillet over medium-high heat.
- 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.
- 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.
- Add the sliced cucumber, water chestnuts, and red bell pepper to the pan. Stir-fry for 1-2 minutes until slightly softened.
- Pour the prepared soy sauce mixture into the wok. Stir to combine.
- 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.
- Stir gently to combine everything. Taste and adjust seasonings if needed.
- 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