Soy sauce chicken recipe is among the flavors inspired by Asian cuisine. It stands out with the impressive flavors of Korean and Chinese cuisine. This recipe is enriched with characteristic ingredients such as ginger and sesame. It has an Asian-inspired flavor that you will want to make frequently in your kitchen.
You can complete the soy sauce chicken recipe by serving it with side dishes such as rice pilaf or noodles. Or, you can make it a low-carb and nutritious meal by enriching it with vegetables such as broccoli.
Soy Sauce Chicken – Net Carbs
I calculated this recipe as 4 servings. The portion is actually big. It is a portion that would fill you up even if you serve it without any side dish.
1 serving of soy sauce chicken recipe contains 342 kcal and 6 grams of net carbs. Perfect for a ketogenic and low-carb dinner.
I adapted the dish for those on ketogenic and low-carb diets. Different ingredients of the original version and the ketogenic version of the recipe will be in the making steps. This recipe is originally made with honey or sugar cubes. As for the low-carb version, I used stevia instead. Again, I used xanthan gum instead of starch as a thickener. The ketogenic version of this soy sauce chicken recipe is as delicious as the original. I hope you enjoy this Asian treat as much as I do.
Here are the details of the soy sauce chicken recipe that you can make step by step:
Soy Sauce Chicken Recipe
Since you will use a fast cooking technique, you need to make some preparations beforehand.
- Cut and prepare all the ingredients in advance. Chop the onion into half-moon shapes. Chop the garlics and white parts of green onion into small pieces. Cut the green parts 2-3 fingers thick and set them aside to use later.
- Julienne the mushrooms, peppers and chicken.
- Prepare the sauce in advance. Mix soy sauce, water, vinegar, powdered ginger, chili pepper, garlic or garlic powder, turmeric, sugar cubes or honey (stevia for the keto version).
- Toast the raw sesame seeds in a pan without oil. When the sesame seeds turn golden, place them in a bowl. We will use toasted sesame seeds to make the final touch to the meal. You can skip this step. But the aroma of roasted sesame seeds adds great flavor to this dish. I strongly recommend it.
Start Stir Frying:
- Heat olive oil (preferably sesame oil) in the pan. Add the julienned chicken and sauté. Set the cooked chicken aside in a bowl.
- Add oil in the pan if necessary. Cook the onions, garlic and white parts of the green onions.
- When the onions become a little transparent, you can add the peppers. Sauté the peppers until they become al dente.
- Now add the mushrooms and continue sautéing.
- Now move all the ingredients in the pan to one side of the pan. Pour the soy sauce you prepared on the other side.
- For the keto version, you can sprinkle xanthan gum over the sauce at this stage. Do not add it all at once, it may clump, so sprinkle it. If you are making the original version, dilute the starch with water and then add the soy sauce little by little and mix.
- When the sauce reaches the desired consistency, you can put the chicken back into the pan. After adding the sauce, you should not cook it too much. Since we use soy sauce, the salt of the food will increase as it cooks.
- After turning off the stove, add the green onions to the pan and stir once. You don’t need to cook it at all, it will cook even in the heat of the pan.
- When serving chicken with soy sauce, do not forget to add the roasted sesame seeds.
- Enjoy!
Soy Sauce Chicken Recipe
Ingredients
For the Sauce:
- 4 tbsp dark soy or 8 tbsp regular soy sauce
- ½ cup water or chicken broth
- 2 tbsp white vinegar or apple cider vinegar
- 1 tsp garlic powder
- ¼ tsp ginger powder
- 1 tsp chili flakes
- ½ tsp chili powder
- 1 tsp honey or 2 sugar cubes 1 tsp stevia for keto vers
- 1 tbsp starch (dilute it with ⅓ cup of water) ½ tsp xanthan gum for keto vers
- 1 pinch curcumin powder optional
Other Ingredients:
- 1 kg chicken breast
- ½ cup olive/sesame oil
- 1 small onion
- 4 cloves of garlic
- 150 g pepper 3 peppers
- 200 g white mushroom
After Cooking:
- 1 tbsp toasted sesame seeds
- 4 stalks of green onion
Instructions
Preparation:
- Chop the onion into half-moon shapes, and chop the white parts of the garlic and green onion into small pieces.
- Julienne the mushrooms, peppers and chicken.
- Prepare the sauce in advance by mixing soy sauce, water, vinegar, powdered ginger, chili pepper, garlic or garlic powder, turmeric, stevia/sugar/honey.
- Cut the green onions into 2-3 fingers thick and set them aside to use in the final.
- Roast raw sesame seeds in a pan without oil. When it smells and turns golden, put it in a bowl.
Stir Fry:
- Heat olive oil (preferably sesame oil) in the pan. Once it's warm, stir fry the chicken. Set the cooked chicken aside in a bowl.
- Roast the onions, garlic and white parts of the green onions.
- When the onions become transparent, add the peppers. Sauté until it touches the teeth. Add the mushrooms to the pan and sauté quickly.
- Move all the ingredients in the pan to one side and pour soy sauce on the other side.
- In the ketogenic version, you can sprinkle xanthan gum on the sauce at this stage. In the original version, after diluting the starch with water, add the soy sauce little by little and mix.
- When the sauce reaches the desired consistency, put the chicken back into the pan. Do not overcook, the salt in the food will increase as it cooks.
- Turn off the heat, add the green onions to the pan and stir once.
- Don't forget to sprinkle the roasted sesame seeds on top when serving.
Video
Notes
- This dish is seasoned with soy sauce. Salt is not used at any stage of the meal.
- Since the salt content of soy will increase as it heats up, soy sauce should be cooked carefully after it enters the pan.