Soy Sauce Chicken
Equipment
- Deep pan or pot
Ingredients
Chicken
- 24 ounces skin-on boneless chicken thighs
- ¼ cup shaoxing wine
- ½ cup water
- 2 tbsp dark soy sauce
- ¼ cup light soy sauce
- 2 tbsp sugar
- 3 slices ginger
- ½ tsp five spice powder
Optional Garnish
- Steamed greens
- Rice, for serving
Instructions
- In a pan, add shaoxing wine, water, dark soy sauce, light soy sauce, sugar, ginger, and five spice powder. Bring everything to a gentle simmer.
- Once simmering, add your chicken thighs. Lower the heat and let the chicken simmer gently for about 20 minutes, or until tender and cooked through, turning once halfway if needed.
- Remove the chicken from the pan and let it rest briefly before slicing into thin strips.
- Serve the soy sauce chicken over a fresh bowl of rice and optionally pair with steamed greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Soy Sauce Chicken Is So Comforting
I love this Soy Sauce Chicken because it was one of the first recipes that I was ever taught by my lovely mom. Not only is it super simple, but it’s also delicious and healthy! There’s not a lot of fancy steps or ingredients that are hard to find. All you need is soy sauce, shaoxing wine, five spice, and some sugar and you’re well on your way to making one of the easiest and tasty high protein dishes you’ll have. The natural flavors of each ingredient play their own part in creating those cozy flavors that I grew up eating.
What Makes Soy Sauce Chicken Great For Meal Prep
I don’t mind doing dishes, but one of the great perks of this Soy Sauce Chicken is that it can be cooked all in one pan / pot. All you need to do is drop all the braising liquid ingredients in the pan along with your chicken, and you’ll end up with ridiculously tender chicken thighs with an amazing soy sauce glaze, which soaks into every rice grain. It’s the kind of dinner that is super low effort but will always deliver on flavor.
What You’ll Need To Make Soy Sauce Chicken
Chicken
- 24 oz skin-on boneless chicken thighs
- ¼ cup shaoxing wine
- ½ cup water
- 2 tbsp dark soy sauce
- ¼ cup light soy sauce
- 2 tbsp sugar
- 3 slices fresh ginger
- ½ tsp five spice powder
Optional Garnishes
- Steamed greens
- Steamed rice, for serving
How to Make Soy Sauce Chicken
In a pan, mix together shaoxing wine, water, dark soy sauce, light soy sauce, sugar, ginger, and five spice powder. Bring it to a gentle simmer.
Add the chicken thighs, skin side down. Turn the heat to low and let it all gently bubble away for about 20 minutes, flipping once halfway through.
Once the chicken’s tender and fully cooked, take it out and let it rest for a couple of minutes before slicing.
Serve over hot rice with a spoonful of the sauce, and greens on the side if you want to balance things out.
Tips & Variations
If you want an even deeper flavor with your chicken, let the chicken marinate in the braising liquid in your pot or pan for 30 minutes before turning on the stove.
For an even thicker sauce, just simmer the braising liquid uncovered for a few minutes after you’ve removed the chicken
Feel free to add star anise, garlic cloves, or scallions for more aromatic flavors. This braising liquid recipe is just a base for many other flavors!
Bone-in thighs or drumsticks also work great. All you need to do is just increase the simmer time by another 5 minutes!
Frequently Asked Questions
Can I use chicken breast or drumsticks instead of thighs?
Yep, just keep a close eye while it simmers. Chicken breasts won’t get quite as tender due to their lack of fat, but the flavor still soaks in nicely.
What’s the difference between dark and light soy sauce?
Dark soy sauce adds color and savoriness, while light soy sauce brings the salty flavors that are similar to a regular soy sauce. I like to add both to give the right flavor and color, but you can substitute both with regular soy sauce in a 1:1 ratio.
Can I make this ahead of time?
Absolutely! It’s one of those dishes that tastes even better the next day. Just save some of the sauce on the side and microwave for 2 minutes when you’re ready to eat!
Do I need shaoxing wine?
It adds a nice depth of flavor that is commonly found in a lot of Chinese cooking, but if you don’t have it, dry sherry also works well. For an alcohol-free version, feel free to substitute with just water in a 1:1 ratio.
Try These Next
Craving more Asian dinners that are also high protein?
Try out my Crispy Teriyaki Chicken which are nice bites of crispy chicken coated in a sweet, sticky teriyaki sauce.
My Black Pepper Beef is a great alternative to chicken!
I promise my Air Fryer Chicken Katsu will also be an amazing addition to your meal prep rotation!
