4 ingredient sticky soy sauce chicken is utterly delicious, ridiculously quick and easy to make, and absolutely perfect when you want a tasty meal in minutes with minimum fuss.
I love recipes and dishes that deliver loads of flavour with minimum effort; this four ingredient sticky soy chicken is a perfect example. The recipe is the essence of simple, and absolutely perfect for a week night supper after a long day at work. Mix equal quantities of chili sauce, sweet soy sauce and sesame oil, cut chicken – thighs or breast – cooked or raw – into bite-sized chunks, and marinade for a few minutes. Then fry the chicken – the small pieces won’t take any time to cook – pour in the remaining sauce and reduce it down, and you’re ready to serve.
This sticky soy chicken can be served in so many ways: tossed into a leafy salad, adding delicious savoury/umami flavours from the soy sauce; is one of our favourite ways of serving it, making a perfect light lunch or supper. Or add a few carbs with some rice: we’re big fans of our microwave rice steamer, which gives us perfectly cooked rice every time in about a quarter of an hour.
Soy sauce is so useful in so many recipes that we always make sure we have a bottle or two in the cupboard. Found across Asian cuisines, there are actually a myriad of different types available, with each country having their favourite.
8 facts about soy sauce
- Soy sauce is one of the world’s oldest condiments, originating 2,500 years ago in China. There is a huge variety of different sauces.
- Traditionally fermented soy sauce takes a while to mature: from months for everyday products to years for super premium brands. Always buy the real thing, not chemically produced non-brewed sauces. You’ll really notice the difference.
- Different Asian countries have their own preferred recipes. Broadly, Chinese sauce was originally made using only soy beans, while Japanese used a blend of soybeans and wheat grains. Modern Chinese soy sauce is frequently made with a blend of soybeans and wheat flour.
- Just to muddy the waters, Japanese tamari is made using only soybeans and so is gluten free.
- Generally, Chinese sauces have a fuller, saltier flavour, with Japanese sauces being sweeter.
- There are numerous varieties of Chinese soy sauce: light, made from the first pressing of the fermented soy beans, and most used in cooking. Double fermented light sauces have a richer flavour and are used for dipping.
- Dark and double dark have been fermented for longer, and have sugar or molasses added for sweetness. These are used only for cooking.
- Sweet soy sauces which can be used both for cooking (as I have here) and as a dipping sauce. Sweet soy sauce has added sugar and thickening agents.
Instant Pot Chinese rice) and steamed vegetable for a perfect after work mid week supper.” width=”640″ height=”825″>
For another twist on Asian chicken try my fakeaway recipe for easy chicken chow mein, which can be made three ways – with chicken, beef or a vegan tofu version. Or try this chicken with my teriyaki sauce
4 ingredient sticky soy chicken
- 1 dsp Sweet soy sauce
- 1 dsp Sriracha Hot Chili Sauce
- 1 dsp Sesame oil
- 1 Chicken breast
- Mix sweet soy sauce, chili sauce and sesame oil.
- Cut the chicken breast into bite-sized pieces, and marinate in the sauce mixture for a few minutes.
- Fry the chicken pieces in a non-stick pan, turning regularly, for 10-12 minutes, until nearly cooked through.
- To finish, add the remaining marinade to the frying pan and reduce until thick and sticky.
- Serve, pouring the sauce over the chicken.