Soy Sauce Chicken

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on Oct 29, 2026

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This Soy Sauce Chicken is an easy, stir-fry recipe that you absolutely need to try! Eat it with fried rice or hakka noodles for a delicious and comforting weeknight meal.

soy sauce chicken served in a black bowl over rice and with a spoon

I recently tried this Soy Sauce Chicken at an Asian restaurant and loved it so much that I knew I had to recreate it at home. Like most Indo-Chinese recipes, it’s quick and easy and calls for just a few Asian pantry staples.

I love eating this with fried rice or noodles, especially after a tiring day at work. It’s filling, comes together in no time, and is the best way to eat a home-cooked meal without spending too much time in the kitchen. It’s easy, comforting, and the savory, umami flavors lift my spirits up after a long workday.

Ingredients for Soy Sauce Chicken

Chicken: Boneless chicken breast, cut in strips. You can boneless thigh pieces if that’s what you like or have at home

Soy sauce: Light and dark soy sauce used at various stages of the cooking process. Light soy sauce adds umami and dark soy sauce adds umami, savoriness and color

Spices: Pepper powder and green chilli for a kick of heat

Sauces: Light and dark soy sauce, rice vinegar, oyster sauce, and honey for flavor and color

Veggies: Onion petals and green capsicum

Baking Soda: Makes the chicken batter light and fluffy

Corn Flour: Helps the marinade stick to the chicken and makes each piece crispy

Sesame oil: Used in the sauce to give it that authentic Asian flavor. You can use a neutral-flavored oil if that’s all you have available

Coriander leaves: Finely chopped and used as garnish for an earthy fresh flavor

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes! Boneless chicken thighs work well and are juicier. Cut them into strips of a similar size and adjust the cooking time as needed.

Can I use other vegetables?

Yes! Broccoli, carrots, mushrooms, baby corn and snow peas are all great additions. Cut them into similar-sized pieces so they cook evenly.

Why is my chicken tough or dry?

Chicken breasts cook quickly, so avoid overcooking them. Cut the strips evenly and cook on medium-high to high heat until just cooked through.

Richa’s Top Tips

Cut the chicken evenly: Cut the chicken breasts into similar-sized strips so they cook evenly and stay tender.
Prep everything before you start: This recipe cooks quickly over high heat, so have your sauce mixed and vegetables chopped before you turn on the stove.
Don’t overcrowd the pan: If your pan is small, cook the chicken in batches so it sears properly.
Keep the vegetables crunchy: Cook the onions and capsicum briefly over high heat. They should soften slightly while retaining some bite.
Adjust the sauce to your taste: The soy and oyster sauces are already salty, so taste the sauce before adding any extra salt. Add more honey for sweetness or rice vinegar for a little tang.

Storage Tips

Refrigeration: Allow the chicken to cool, then transfer it to an airtight container and refrigerate for up to 3 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. The vegetables may soften slightly after thawing.
Reheating: Reheat in a pan over medium heat with a splash of water until piping hot. You can also use a microwave, stirring halfway through.
Meal prep: Prepare the sauce and cut the vegetables in advance. Store them separately and cook the chicken fresh for the best texture.
Food safety: Refrigerate leftovers within 2 hours of cooking and reheat only the portion you plan to eat.

Serving Ideas

With fried rice: Serve with egg fried rice, garlic rice or vegetable fried rice for a complete meal.
With noodles: Toss it with Hakka noodles or serve it alongside stir-fried noodles.
With steamed rice: Plain steamed rice is perfect for soaking up the savoury, slightly sweet sauce.
As part of an Indo-Chinese spread: Pair it with chilli garlic noodles, vegetable manchurian or hot and sour soup.
As a lighter meal: Serve with stir-fried vegetables or steamed broccoli on the side.
As a meal prep bowl: Add rice, the chicken stir fry and some extra vegetables to a bowl for an easy lunch or dinner.

Customisation Ideas

Make it spicier: Add extra green chillies, chilli flakes or a teaspoon of chilli garlic sauce.
Add more vegetables: Mushrooms, broccoli, carrots, baby corn and snap peas make great additions.
Add a ginger kick: Stir in 1 teaspoon of finely chopped or grated ginger along with the garlic.
Make it extra saucy: Double the sauce ingredients if you’d like more sauce to drizzle over rice or noodles.
Add a nutty finish: Sprinkle toasted sesame seeds over the chicken just before serving.
Use a different protein: Try boneless chicken thighs, prawns or firm tofu. Adjust the cooking time according to your choice.

soy sauce chicken in the frying pan with ladle

This soy sauce chicken stir fry is one of those easy, flavour-packed recipes that comes together quickly with simple ingredients. The tender chicken, crunchy vegetables and savoury soy-based sauce make it perfect for busy weeknight dinners. Serve it with rice or noodles, and you’ve got a delicious homemade meal ready in no time!