Rice And Chicken In Soy Sauce

rice and chicken in soy sauce

It took less than 30 minutes to prepare this rice and chicken in soy sauce. It’s simple and tasty with steamed rice and soft-boiled eggs, if you desire.









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.


rice and chicken in soy sauce