Satisfying Soy Sauce Chicken Recipe!

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (cut into 2‑inch pieces)
• 1 inch Fresh Ginger (peeled and roughly smashed)
• 2 stalks Spring Onion (cut into 2‑inch chunks, green parts only)
• 3 Tbsp Dark Soy Sauce (adds color and caramel notes)
• 2 Tbsp Light Soy Sauce (provides salty flavor)
• 2 Tbsp Granulated Sugar (helps caramelization)
• 2 Tbsp Shaoxing Rice Wine (adds authentic aroma; optional)
• 1 cup Chicken Stock (low‑sodium preferred)
• 2 whole Star Anise (adds subtle licorice note)
• 1 Tbsp Vegetable Oil (for initial sear; chicken renders its own fat)

Instructions

1. Prepare aromatics

   Peel the ginger and give it a rough smash with the side of the knife; cut the spring onion into 2‑inch chunks.

   Time: PT5M

2. Sear the chicken

   Heat the cast‑iron wok over high heat, add 1 Tbsp vegetable oil, then place the chicken thighs in a single layer. Let them sit undisturbed until a deep golden‑brown crust forms, about 3‑4 minutes per side.

   Time: PT6M

   Temperature: High heat

3. Sauté ginger and spring onion

   Push the chicken to the edge of the wok, add the smashed ginger and spring onion chunks to the residual oil, and stir‑fry for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: High heat

4. Caramelize dark soy and sugar

   Pour in the dark soy sauce and sugar, stirring quickly to coat the chicken. Allow the mixture to bubble and turn sticky, about 2 minutes.

   Time: PT2M

   Temperature: High heat

5. Add remaining liquids and aromatics

   Stir in the light soy sauce, Shaoxing rice wine, chicken stock, and the two star anise. Increase the heat to bring the sauce to a vigorous boil.

   Time: PT2M

   Temperature: High heat

6. Simmer and reduce

   Reduce the heat to medium‑low and let the chicken simmer uncovered for 10 minutes, stirring occasionally, until the sauce has thickened and clings to the meat.

   Time: PT10M

   Temperature: Medium‑low

7. Finish and serve

   Remove the star anise, transfer the chicken to a serving plate, and spoon the caramelized sauce over the top. Serve immediately with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

0.5 g