Simple & Easy Soy Sauce Chicken Wok with Rice [Recipe]
I love Asian recipes, especially wok dishes. This is one of the simplest chicken wok recipes you can find, using basic ingredients with soy sauce as the base. It’s quick, easy, and absolutely delicious!
Why Will You Love this Recipe?
- Quick and Easy to Make. This dish takes only 25 minutes from start to finish. Perfect for busy weeknights when you want a homemade meal without the hassle.
- Uses Basic Ingredients. You probably have most of these ingredients in your pantry already. No need to hunt for exotic spices or hard-to-find items.
- Packed with Flavor. The soy sauce-based sauce is rich and savory. Combined with tender chicken and crisp vegetables, it’s a treat for your taste buds.
Recipe Variations
- Switch Up the Protein. You can substitute the chicken with beef, pork, or tofu. This makes it versatile for different dietary preferences.
- Add Different Vegetables. Feel free to include broccoli, snap peas, or baby corn. It’s a great way to use up veggies you have on hand.
- Adjust the Spice Level. If you like it spicy, add more cayenne pepper or some chili flakes. For a milder version, reduce or omit the cayenne pepper.
Tools You’ll Need
- Wok or Large Skillet. A wok is ideal for stir-frying, but a large skillet works too. It provides enough space to cook everything evenly.
- Sharp Knife and Cutting Board. Essential for chopping the chicken and vegetables quickly and safely. A good knife makes prep work easier.
- Measuring Cups and Spoons. To get the sauce ingredients just right. Accurate measurements ensure the best flavor.
FAQ
Can I Freeze the Leftovers?
Yes, you can freeze the cooked chicken and vegetables without the rice. Store them in an airtight container for up to three months.
How Should I Store Leftovers?
Place any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days.
How Long Does It Last?
When refrigerated properly, this dish lasts about three days. Reheat thoroughly before eating.
What Can I Serve With It?
Serve it over steamed rice, noodles, or even cauliflower rice for a low-carb option. A side of steamed veggies also pairs well.
Is It Suitable for Every Diet?
This recipe contains soy and gluten from the soy sauce. Use gluten-free tamari or coconut aminos for a gluten-free version.
Can I Make It Vegetarian or Vegan?
Absolutely! Replace the chicken with tofu or tempeh, and ensure all other ingredients are plant-based.
Can I Use Other Types of Meat?
Yes, you can substitute the chicken with beef, pork, or shrimp. Adjust cooking times accordingly.
Other Recipes You’ll Love
- Chicken & Shrimp Teriyaki Pineapple Bowl
- General Tso’s Chicken with Fried Rice
- General Tso’s Chicken Pizza
- Ta Chien Chicken
- Sweet and Saucy Chicken Drumstick Recipe
- Baked Pineapple Teriyaki Chicken Kebabs
- Sweet Chicken and Spinach Bowl
Soy Sauce Chicken Wok with Rice
This simple soy sauce chicken wok with rice is a flavorful and satisfying meal that’s perfect for any day of the week. Give it a try—you’ll love how easy it is to make and how delicious it tastes, whether for a quick family dinner or impressing guests with your cooking skills!
Equipment
- 1 wok
Ingredients
Chicken and Vegetables:
- 1 pound boneless skinless chicken breasts
- Salt, pepper, cayenne pepper, garlic powder (to season the chicken)
- 3 tablespoons sesame oil
- 1 yellow onion
- 1/2 carrot
- 1/2 red bell pepper
- 1/2 zucchini
- 3 mushrooms
Wok Sauce:
- 1/3 cup soy sauce
- 1/3 cup water
- 1 tablespoon sesame oil
- 3 tablespoons honey
- 2 cloves garlic grated
- 2 teaspoons grated ginger
- 1 tablespoon cornstarch level
- Pinch of black pepper
- Pinch of cayenne pepper
For Serving:
- 1 cup rice
- 1 teaspoon salt
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame seeds
Instructions
Prepare the Chicken:
- Cut the chicken into bite-sized pieces.
- Season with salt, pepper, cayenne pepper, and garlic powder.
Prepare the Vegetables:
- Slice the onion, zucchini, mushrooms, and red bell pepper into thin strips.
- Grate the carrot.
Make the Sauce:
- In a bowl, combine soy sauce, water, sesame oil, honey, grated garlic, grated ginger, cornstarch, black pepper, and cayenne pepper.
- Mix well until the cornstarch is dissolved.
Cook the Rice:
- In a separate pot, bring water to a boil.
- Add salt and rice vinegar when the water boils, just before adding the rice.
- Cook the rice according to the package instructions.
Cook the Chicken:
- Heat sesame oil in a wok over medium-high heat.
- Add the seasoned chicken pieces and stir-fry until cooked through.
- Remove the chicken from the wok and set aside.
Cook the Vegetables:
- In the same wok, add the sliced vegetables.
- Stir-fry over high heat for 2-3 minutes until they start to soften but remain crisp.
Combine Everything:
- Return the chicken to the wok with the vegetables.
- Reduce the heat slightly.
- Pour in the prepared sauce.
- Stir for about a minute until everything is well coated and the sauce thickens.
Serve:
- Serve the chicken and vegetables over the cooked rice.
- Sprinkle with sesame seeds.
