Soy Sauce Chicken Recipe tastes savory, slightly sweet, garlicky, and full of that glossy takeout-style goodness in under 40 minutes. It works perfectly for busy weeknights, meal prep fans, and anyone who wants big flavor with minimal chopping and cleanup. I tested versions of this in my tiny first apartment kitchen, and my neighbors still talk about the smell in the hallway.
Why You Should Try This Soy Sauce Chicken Recipe
This Easy Soy Sauce Chicken Recipe gives you juicy, tender chicken with a sticky, flavorful sauce that clings to every bite. You get restaurant-style flavor with simple pantry ingredients and very little fuss.
The recipe scales easily, so you can cook for one or feed a crowd without extra stress. Clean up stays simple, since you cook everything in one pan.
“Tastes like my favorite takeout soy sauce chicken but fresher, saucier, and done in under an hour ★★★★★”
Ingredients You’ll Need
Chicken
- 2 pounds chicken thighs, boneless and skinless
- Thighs stay juicy and forgiving, which helps beginners.
- You can use chicken breasts, but watch the cook time so they do not dry out.
- 1 tablespoon neutral oil (canola, avocado, or vegetable oil)
- Use something with a high smoke point, not extra virgin olive oil.
Soy sauce base
- 1/3 cup low sodium soy sauce
- Low sodium gives you better control over salt.
- If you only have regular soy sauce, add 1 to 2 tablespoons water to balance the saltiness.
- 2 tablespoons dark soy sauce (optional but recommended)
- Dark soy sauce adds color and deeper flavor.
- If you skip it, add 1 extra teaspoon regular soy sauce and 1/2 teaspoon brown sugar.
- 3 tablespoons brown sugar, packed
- 2 tablespoons rice vinegar
- This adds brightness and keeps the sauce from tasting flat.
- Apple cider vinegar works in a pinch, but use 1 tablespoon plus 1 tablespoon water since it tastes stronger.
- 1/4 cup water or low sodium chicken broth
- Broth adds more savory depth.
- Water works fine if you season well.
Aromatics and flavor boosters
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- Tube ginger works if you feel tired or rushed.
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon toasted sesame oil
- Add this at the end for aroma.
- 1 to 2 teaspoons cornstarch mixed with 2 tablespoons cold water
- This slurry thickens the soy sauce chicken glaze.
- 1/4 teaspoon black pepper
- 1/4 teaspoon white pepper (optional, for extra warmth)
Optional add-ins
- 1 small onion, sliced
- 1 small carrot, thinly sliced
- 1 bell pepper, sliced
- These stretch the meal and soak up the soy sauce chicken glaze.
- 1 teaspoon chili garlic sauce or a pinch of red pepper flakes
- Add this if you like a little heat.
Garnishes
- Toasted sesame seeds
- Extra sliced green onions
Equipment
- Large skillet or sauté pan with lid (10 to 12 inches)
- Small bowl for mixing sauce
- Whisk or fork
- Tongs or spatula
- Cutting board and sharp knife
- Measuring cups and spoons
Tips & Tricks
- Pat the chicken dry with paper towels so it browns instead of steams.
- Slice chicken into equal sized pieces so everything cooks at the same speed.
- Use low sodium soy sauce and taste before adding extra salt.
- Brown the chicken in batches if your pan feels crowded so you keep good color.
- Stir the cornstarch slurry again right before you pour it in, since it settles quickly.
- Keep the heat at medium when you thicken the sauce so it does not scorch.
- Add sesame oil at the end so the flavor stays bold and nutty.
- Toss in quick cooking veggies like bell peppers or snap peas during the last 5 minutes.
- Serve the soy sauce chicken over hot rice so the grains soak up every bit of sauce.
- Double the sauce ingredients if your family loves extra drizzle on rice and veggies.
How to Make Soy Sauce Chicken
Step 1: Prep the chicken and sauce
Cut the chicken thighs into bite sized pieces and pat them dry. Season lightly with black pepper and a small pinch of salt. In a small bowl, whisk together low sodium soy sauce, dark soy sauce, brown sugar, rice vinegar, and water or broth until the sugar dissolves.
Set the sauce aside near the stove so you can grab it quickly. Slice your onion, carrot, and bell pepper if you plan to use them. Mince garlic and ginger, and slice the green onions, keeping white and green parts separate.
Step 2: Brown the chicken
Heat the neutral oil in a large skillet over medium high heat. When the oil shimmers, add the chicken in a single layer, working in two batches if needed. Let the pieces sit for 2 to 3 minutes so they develop color, then flip and cook another 2 to 3 minutes.
You do not need to cook the chicken all the way through at this stage. Move the browned chicken to a plate and keep it nearby. Leave the flavorful bits in the pan, since those build the soy sauce chicken flavor.
Step 3: Sauté veggies and aromatics
If the pan looks dry, add another teaspoon of oil. Add sliced onion and carrot, then sauté over medium heat until they soften slightly, about 4 to 5 minutes. Add bell pepper if you use it and cook 2 more minutes.
Stir in the minced garlic, ginger, and the white parts of the green onions. Cook about 1 minute until everything smells fragrant. Keep the heat at medium so the garlic does not burn.
Step 4: Simmer the chicken in the soy sauce mixture
Give the soy sauce mixture a quick stir and pour it into the pan with the veggies. Scrape up any browned bits from the bottom with a spatula. Add the browned chicken and any juices from the plate back into the pan.
Stir to coat the chicken in the sauce. Lower the heat to medium low and let everything simmer gently for about 8 to 10 minutes, until the chicken cooks through and tastes tender. Taste the sauce and adjust with a splash of vinegar or a pinch of sugar if you want more brightness or sweetness.
Step 5: Thicken the sauce
In a small bowl, stir together cornstarch and cold water until smooth. Push the chicken to the sides of the pan and pour the slurry into the simmering liquid while you stir. Keep stirring as the sauce thickens, about 1 to 2 minutes.
Once the sauce looks glossy and coats the back of a spoon, stir the chicken back through the center. Turn off the heat and drizzle in the toasted sesame oil. Sprinkle in the green parts of the green onions and give everything a final toss.
What to Serve with Soy Sauce Chicken
Serve this Easy Soy Sauce Chicken Recipe over fluffy jasmine rice, brown rice, or simple garlic fried rice for a classic combo. Add a side of steamed broccoli, green beans, or bok choy so the plate feels balanced and colorful. You can also pair it with stir fried veggies, cucumber salad, or a simple cabbage slaw for crunch.
For a lighter option, spoon the chicken over mixed greens or shredded lettuce and treat it like a warm salad bowl. A cold sparkling water with lime or iced green tea on the side keeps the meal refreshing and family friendly.
Storage Options
- Store leftover soy sauce chicken in an airtight container in the fridge for up to 4 days.
- Freeze cooled portions in freezer safe containers or bags for up to 2 months, and label with the date.
- Reheat gently in a skillet over medium low heat with a splash of water until hot and saucy again.
- You can also reheat in the microwave in short bursts, stirring between each burst so the chicken heats evenly and stays tender.
Easy Soy Sauce Chicken Recipe
Ingredients
Instructions
- In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
- Place the chicken thighs in a large skillet or pot in a single layer and pour the soy sauce mixture over the chicken.
- Bring to a simmer over medium-high heat, then reduce heat to low, cover, and cook for 20 minutes, turning the chicken halfway through.
- Remove the lid and continue to simmer for 8–10 minutes, basting occasionally, until the sauce thickens slightly and the chicken is cooked through (internal temperature reaches 165°F / 74°C).
- Transfer the chicken to a serving plate, spoon sauce over the top, and garnish with sliced green onions and toasted sesame seeds if desired.
- Serve hot with steamed rice and vegetables.
Notes
Approximate per serving (1/4 of recipe): 410 calories; fat 25 g; saturated fat 7 g; carbohydrates 13 g; fiber 0 g; sugars 10 g; protein 32 g; sodium 1160 mg. Values will vary based on exact ingredients, brands, and portion sizes.