Soy Sauce Chicken

Soy sauce chicken, or see yao gai, is a beloved dish in Chinese cuisine. It consists of whole chicken or chicken pieces simmered in a rich cooking liquid containing fresh ginger, green onion, soy sauce, wine, aromatics and spices. As in other recipes with soy sauce, the soy sauce acts as an all-in-one seasoning for the meat and helps keep the chicken juicy.

This 30-minute soy sauce chicken recipe is a quick-cooking version designed for busy weeknights. We sped this recipe up by using boneless skinless chicken thighs, which cook faster than a whole bird and bone-in chicken cuts. We also cut the chicken into chunks to help it cook evenly in less time.

How to Make Soy Sauce Chicken

Soy sauce chicken is made entirely on the stovetop. To start, you’ll saute fresh ginger in cooking oil and add the cut-up chicken thighs to the pan. Browning the chicken adds flavor and creates brown bits on the bottom of the pan, called fond, that you’ll scrape up and mix into the sauce for savory, caramelized goodness.

Once the chicken browns, you’ll add the rest of the ingredients to make the sweet and savory sauce: green onion, Chinese cooking wine, soy sauce and sugar. Of course, soy sauce is the star of the show flavor-wise, so be sure to choose a high-quality brand.

This recipe also features an option to include dried shiitake mushrooms—the earthy flavor of the mushrooms pairs well with the flavors of the sauce. This mixture simmers with the chicken for just 15 to 20 minutes before it’s ready to serve.

Ingredients for Soy Sauce Chicken

• Ginger: Fresh gingerroot adds a sweet and spicy warmth, making the sauce taste more complex and smell amazing! Remove the tough skin with a vegetable peeler or the side of a spoon before slicing the ginger root into thin strips or coins.
• Chicken thighs: This recipe calls for 1 pound of boneless skinless chicken thighs. Use paper towels to pat the chicken dry before cutting it into pieces. Removing excess moisture helps the chicken’s exterior get a better sear when you add it to the pan.
• Green onion: Green onions add a fragrant aroma and subtle onion taste when simmered in the sauce. We recommend garnishing the cooked chicken with extra green onions for color and a fresh flavor contrast.
• Chinese cooking wine: Also known as Shaoxing wine, this is a staple ingredient in Chinese cuisine that can be found in Asian grocery stores. The alcohol will cook off, leaving a sweet and sour flavor that brightens the savoriness of the soy sauce. You can use rice wine vinegar for a similar acidic punch if you prefer an alcohol-free ingredient.
• Soy sauce: One of the most popular Asian sauces, soy sauce adds rich umami flavor and a deep brown color to the chicken. We recommend using reduced-sodium soy sauce so the dish isn’t overly salty.
• Sugar: Just a tablespoon of sugar adds a subtle sweetness to balance the saltiness of the soy sauce. You can use granulated white or brown sugar, or substitute honey.
• Mushrooms: This is an optional ingredient, so feel free to leave it out if you’re not a fungi fan. We recommend using dried shiitakes for maximum flavor and meaty texture. Plan to soak the mushrooms for at least 30 minutes before you start cooking so they’ll be plump and rehydrated. An extra flavor hack is to use the mushroom-soaking liquid instead of water in the sauce.
• For serving: We recommend spooning the soy sauce chicken over fluffy rice with a side of green vegetables like snap peas, broccoli, bok choy or string beans.

Directions

Step 1: Saute the ginger

Heat the oil in a large saute pan set over medium-high heat. Add the ginger and cook for one to two minutes or until it’s fragrant.

Editor’s Tip: Use a neutral-flavored cooking oil, such as avocado, canola or vegetable oil. These oils have a high smoke point and are ideal for browning the chicken.

Step 2: Brown the chicken

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Add the cut chicken thighs to the pan. Brown the chicken on all sides for about 10 minutes.

Editor’s Tip: Arrange the chicken in a single layer and let the pieces cook undisturbed to ensure an even sear. When the side of the chicken touching the pan is golden brown, use tongs to flip the chicken pieces and continue cooking to brown the other side.

Step 3: Add the sauce ingredients to the pan

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Reduce the heat to medium-low. Add the green onion, wine, soy sauce, water and sugar. Stir until the sauce is bubbling slightly. Add the rehydrated mushrooms, if you decide to use them.

Step 4: Simmer the chicken in the sauce

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Cover the pan and simmer for 15 to 20 minutes. Stir occasionally so the chicken is evenly coated in the sauce. If desired, serve the chicken and sauce over cooked rice with steamed vegetables.

Editor’s Tip: The chicken is done when it reaches an internal temperature of 165℉, measured with a digital food thermometer.

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Soy Sauce Chicken Variations

• Use a different cut of chicken: Bone-in chicken thighs or drumsticks will impart even more flavor, but must cook longer to reach an internal temperature of 165°. You can also slice boneless skinless chicken breasts into strips for a leaner version.
• Spice it up: Turn up the flavor of the soy sauce mixture by adding a pinch of red chili pepper flakes for extra heat, some Chinese five-spice for its combination of sweet and warming spices, plus Sichuan peppercorns for some kick.
• Add a garnish: Top the finished soy sauce chicken with sliced green onions or a sprinkle of sesame seeds.
• Make gluten-free soy sauce chicken: Use gluten-free soy sauce or tamari for the same umami flavor without any gluten-containing ingredients.

How to Store Soy Sauce Chicken

Store leftover chicken and sauce in an airtight container in the refrigerator for up to four days. Add a splash of water or broth to help loosen the sauce before reheating, then microwave the leftovers or heat them in a pan on the stovetop.

Can you freeze soy sauce chicken?

Yes, soy sauce chicken is easy to freeze! Let the chicken and sauce cool to room temperature before transferring them to a freezer-safe storage container or bag. Freeze soy sauce chicken for up to four months. Thaw the soy sauce chicken overnight in the refrigerator before reheating it.

Soy Sauce Chicken Tips

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Can you make this soy sauce chicken recipe with other cuts of chicken?

You can make soy sauce chicken with other cuts of chicken, but you’ll need to adjust the cooking time accordingly. Boneless skinless chicken cooks faster than bone-in cuts. To keep this dish a 30-minute recipe, use boneless skinless chicken thighs or breasts and cut them into chunks or strips. For richer flavor, choose bone-in, skin-on thighs or drumsticks and simmer them for 30 to 40 minutes or until the internal temperature reaches 165°.

Can you make soy sauce chicken in an Instant Pot?

Yes, this soy sauce chicken recipe is easily adapted for an Instant Pot. Use the saute function on your electric pressure cooker to saute the ginger and brown the chicken thighs. Add all of the sauce ingredients, seal the pressure cooker and cook on high pressure for 10 minutes. Let the pressure release naturally for five minutes, then turn the valve to release any remaining pressure.

What can you serve with soy sauce chicken?

We like serving soy sauce chicken over a starchy base to soak up all the delicious soy sauce. White or brown rice is traditionally served with Chinese chicken recipes, but you could also scoop the chicken over hot cooked quinoa or noodles.

Pull out the wok for homemade fried rice or make a batch of scallion pancakes to keep the Chinese cuisine vibes going. Round out the meal with a simple green vegetable like steamed broccoli, snow peas or Chinese cucumber salad.