Wednesday, February 27, 2013

Shoyu/Soy Sauce Chicken Stir-Fry

It took less than 30 minutes to prepare this Shoyu Chicken Stir-Fry. It's simple and tasty with steamed rice and soft-boiled eggs, if you desire.   

Shoyu/Soy Sauce Chicken Stir-Fry


300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size
Sea Salt
Freshly Ground Black Pepper

1 tsp Chopped Ginger
1 Small Onion, sliced
2 Tbsp Peanut or Vegetable Oil

3 Tbsp Japanese Soy Sauce
2 Tbsp Dark-Soy Sauce
3 Tbsp Mirin
3 Tbsp Sake
200 ml Chicken Stock or Water
¾ tsp Corn Starch

2 Scallions, chopped
Soft-Boiled Eggs
Steamed Rice


In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside.

Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over rice, and top with soft-boiled eggs, and some chopped scallions.

Serves 4


  1. This looks absolutely inviting... !!!

    Yum! Yum! Yum!

    1. I agree to you. Actually, I made this yesterday for my breakfast and it's absolutely delicious! I've also shared this to all my friends and they really liked it.

      Stir Fried Chicken

  2. I am so glad to see thigh meat instead of that endless parade of "boneless, skinless chicken breasts." I'm shopping today and now I know something I can put on the menu for tomorrow or Saturday. Thanks.

  3. That is one tasty looking rice bowl!