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Soy Sauce Chicken Recipe

This soy sauce chicken recipe is all you'll need for an effortlessly flavorful dinner. It cooks chicken in a hearty mixture of soy sauce, mushrooms, aromatics, and other traditional Asian condiments. The result is tender and succulent meat that's infused with deeply savory and umami flavors, complemented by fragrant undertones and a sweet aftertaste.
  • cook TIME 38 mins
  • prep TIME 15 mins
  • total TIME 53 mins
Course: MainCuisine: Chinese
Servings: 4 servings
Calories: 505 kcal
Author: Tuyet Pham, Luna Regina

Ingredients (19)

  • 25 oz skin-on bone-in chicken thigh
  • 3 tbsp reduced-sodium soy sauce
  • 1 tsp hoisin sauce
  • 1/2 tsp sesame oil
  • 6 oz bok choy
  • 0.5 oz dried shiitake mushroom
  • 0.5 oz ginger coarsely sliced
  • 4 cloves garlic
  • 1 oz shallot quartered
  • 1 fl oz white wine
  • 1/2 tbsp canola oil
  • 1 tsp cornstarch
  • 2 star anises
  • 1/4 cup scallion chopped
  • 2 cups water
  • 1/4 tsp ground black pepper
  • 1/4 tsp five-spice powder
  • 1 tsp brown sugar
  • 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked

INSTRUCTIONS

Prep:

1

Cook the Rice: Rinse the rice then cook according to package instructions using a preferred appliance. It should typically take around 15-20 minutes to cook. As for the water, the common ratio is 1 cup rice to 2 cups water.

2

Slice the Ginger: Lay the ginger horizontally on the chopping board and slice into 1/2-inch thick pieces.

3

Quarter the Shallots: Remove the peel then lengthwise slice the shallot in half and again into quarters.

4

Chop the Scallions: Slice off the white roots and the first 1-2 inches from the top. Then bunch the scallions together, and thinly slice the stalks into small pieces.

Cook:

1

Rehydrate the Mushrooms: In a small bowl filled with cold water, drop 0.5 oz dried shiitake mushrooms and leave to soak for 5 minutes until softened.

2

Stir-fry the Aromatics: In a saucepan over medium heat, add 1/2 tbsp canola oil, 0.5 oz ginger, 4 garlic cloves, 1 oz shallot, and 2 star anises; stir-fry for 1 minute until fragrant.

3

Add the Mushrooms & Condiments: Add the bowl of rehydrated mushrooms (water included), 1/2 tsp sesame oil, 3 tbsp reduced-sodium soy sauce, 1 fl oz white wine, 1 tsp hoisin sauce, 1/4 tsp ground black pepper, 1/4 tsp five-spice powder, and 1 tsp brown sugar. Stir until everything is well mixed.

4

Add the Chicken: Add 25 oz skin-on bone-in chicken thigh to the saucepan, leave to boil then turn the heat to a low and let simmer for 25 minutes until the meat turns white and the skin becomes light brown.

5

Remove the Foods: Use a mesh skimmer to remove all the foods and transfer them onto a separate plate but leave the liquid in the saucepan.

6

Add the Cornstarch: Mix 1/8 cup water with 1 tsp cornstarch then pour the mixture into the saucepan. Stir on medium heat for 5 minutes until the sauce thickens.

7

Cook the Bok Choy: In a pan over medium heat, bring the remaining water to a boil then add 6 oz bok choy. Cook for 2 minutes. When done, drain the veggie and gently run it through cold water.

8

Serve: Coat the chicken and mushrooms in the sauce then transfer onto serving plates and lay over 3 1/2 cups cooked medium-grain rice and serve with the cooked bok choy. Garnish with 1/4 cup scallion and enjoy hot.

Nutrition

Serving: 1 serving | Calories: 505kcal | Fat 19.4g | Saturated Fat 4.8g | Trans Fat 0.1g | Polyunsaturated Fat 4.3g | Monounsaturated Fat 8.4g | Cholesterol 97.2mg | Sodium 589mg | Potassium 475.1mg | Carbohydrate 56.8g | Fiber 1.4g | Sugar 2.9g | Protein 22.5g | Vitamin A 2157IU | Vitamin C 21.6mg | Calcium 74.2mg | Iron 1.7mg