If you’re looking for a quick and delicious meal, my Soy Garlic Chicken is the answer! In just 10 minutes, you can enjoy tender, seasoned chicken thighs tossed in a flavorful Japanese-inspired garlic soy sauce, all served over a bed of rice! This one plate complete meal is not only easy to make, but it also delivers a burst of flavor that will have you coming back for more, so let’s dive in and get cooking!
Table of Contents
Why I Love This Recipe
I love this recipe because it’s an incredibly easy stir fry that captures the essence of Japanese flavors all in one bite! This dish features cubed chicken flavored with my homemade Soy Garlic Sauce and served over rice or even some delicious Soy Garlic Rice, making it the best one-plate meal you will make this week!
What makes it special is how quickly it comes together—under 10 minutes—just like my Soy Garlic Beef Cubes recipe, even quicker if you already have the sauce prepared! The sweet and savory flavors, infused with garlic, are reminiscent of my Baked Soy Sauce Chicken and Air Fryer Soy Sauce Chicken, but this dish is quicker and fuss-free to prepare. It’s perfect for anyone wanting a simple and delicious Japanese-style chicken stir fry for a satisfying meal. Trust me, you’ll want to make this recipe right now and enjoy the fantastic flavors!
Ingredients
Ingredients
- Chicken – Cut into bite size cube pieces. I recommend using boneless chicken thigh as it tends to be juicy and more tender than chicken breast, but you can use chicken breast if preferred.
- Salt – sea salt preferred to lightly season the steak.
- Black Pepper – ground, used for steak seasoning.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Butter – salted or unsalted, used to give a creaminess to the seared steak.
- Rice – rice of choice, I recommend fresh steamed rice for the best pairing.
- Green Onion – finely chopped green onion scallions used as a topping.
- Bell Pepper – sliced and de-seeded bell pepper color of choice.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Garlic– fresh whole garlic cloves.
- Bonito Flakes – made from shaved Dried Bonito fish. Provides the majority of the umami flavor found in the sauce. Can also use 1/4 tsp of Hondashi as a direct replacement.
- Onion – yellow or brown onion, diced.
🍶 Mirin Note
While Mirin, can be used to make this soy garlic sauce, we’ve modified this recipe to accommodate areas where mirin might not be readily available by adjusting the amounts of sake and sweetener used instead.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, ensure you have a Large Deep Skillet or Wok on hand to provide ample space for cooking the chicken.
Step 1 Start by boiling out Japanese sake in a skillet for 15-20 seconds.
🍶Boiling Sake Pro Tip
For a quicker alternative to boiling sake, you can simply Microwave for 30-45 Seconds.
Step 2 Combine boiled sake, soy sauce, sweetener, garlic, onions, and bonito flakes or hondashi in a blender. Blend for 5-10 seconds until all the ingredients are well mixed together.
🥢 Sauce Pro Tip
For optimal flavor development, Prepare in Advance and Refrigerate it. Allowing the sauce to rest in the fridge will enhance its flavors.
Step 3 Cut the chicken thighs into bite-sized cubes, and generously season with salt and black pepper.
Step 4 In a large skillet, heat cooking oil over high heat. Add the chicken cubes, sliced bell peppers and cook for about 3-4 minutes until the chicken on the outside is golden brown.
Step 5 Pour in the soy garlic sauce, toss to coat the chicken, and transfer it on top of the plated rice. Sprinkle freshly chopped green onions on top and serve.
🍽️ Serving Pro Tip
Serve this dish Hot and Freshly Made for the best flavors.
Recipe Variations
If you’re looking to turn up the heat, try this recipe using my Spicy Soy Garlic Sauce instead for a fiery twist! Alternatively, if you’re in the mood for a different protein, you can easily switch the chicken for beef cubes to create my Soy Garlic Beef Cubes variation. This dish follows the same simple cooking method, but with tender steak cubes that absorb the delicious soy garlic flavor!
Pairing Recommendations
This Japanese-inspired chicken stir fry pairs perfectly with sides like my Soy Garlic Rice or Spicy Garlic Rice for some serious added flavor, along with a side of Japanese Pickled Garlic for a tangy kick. A Japanese Spinach Salad adds a nice crunch, while a warm bowl of Tofu Miso Soup beautifully rounds out the meal!
Frequently Asked Questions
What type of chicken is best for this recipe?
I prefer boneless, skinless chicken thighs for tenderness, but you can also use chicken breasts.
Can I make the soy garlic sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a month.
Is this recipe suitable for meal prep?
Yes, it is! Just prepare the sauce ahead of time and cook the chicken right before serving for the freshest taste.
Storage Tips
To store leftovers, place them in an airtight container and refrigerate for up to 5-7 days.
Other Recipes You Might Like
Watch How To Make It
Soy Garlic Chicken
Ingredients
Chicken Stir Fry
- 1 1/2 lbs Chicken Thigh boneless and skinless, cubed
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tbsp Cooking Oil neutral high temp
- 1/2 Stalk Green Onions
- 1/4 Cup Bell Pepper sliced
- 2 Cups Rice rice of choice
Soy Garlic Sauce
- 2 1/2 tbsp Soy Sauce
- 1 tbsp Japanese Sake
- 1/2 tbsp Sweetener your preferred sweetener
- 4-5 Cloves Garlic
- 1 tbsp Bonito Flakes can sub with 1/4 tsp Hondashi
- 1/4 tbsp Onion diced for measuring
Instructions
- Gather all the ingredients.
- Add Japanese sake to a skillet and let it boil for 15-20 seconds.
- In a blender, mix together boiled sake, soy sauce, sweetener, garlic, onions, and bonito flakes or hondashi. Blend for 5-10 seconds until everything is fully combined, then transfer the mixture to an airtight container for storage.
- Next, cut the chicken thigh into bite-sized cubes and generously season with salt and black pepper.
- Heat cooking oil in a large skillet over high heat. Add the seasoned chicken cubes, sliced bell peppers and cook for 3-4 minutes until the chicken golden brown on the outside.
- Finally, pour the soy garlic sauce over the chicken, toss to coat, and place the mixture on top of the rice. Garnish with freshly chopped green onions. Best served hot.
