Chinese chicken in soy sauce

All you need is 2 medium chicken breasts, some typical chinese veg and spices, a wok or a deep pan and soy sauce. We prefer using frying pan rather than a wok as it’s easier to control cooking time. All ready in less than 30 minutes.

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Recipe tip

Add some extra chopped coriander at the end, to bring out lemony flavour!

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Chinese chicken in soy sauce with vegetables

Our rating: 51

Serves: 2

Chinese chicken in soy sauce with vegetables


  • 2 medium chicken breast cut into thin slices
  • 100g sugar snap peas
  • 100g baby sweetcorn
  • 1 lime juice
  • 3 tbsp dark soy sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 1 tbsp grated ginger
  • 1 tbsp arrowroot (or corn flour)
  • 1/2 bunch salad onion roughly chopped
  • 50g unsalted peanuts
  • 1 red romano pepper cut into chunks
  • 1 tbsp 5 spice
  • 1 tbsp toasted sesame oil


  • Marinate the chicken with 1 tbsp sesame oil and 1 tbsp 5 spice. Put into the fridge for 30 minutes.
  • Heat the frying pan, add the chicken, cook for 5 minutes, stirring from time to time.
  • Add the ginger and cook for another minute.
  • Add the sugar snap, sweet corn and pepper, cook for 3 minutes stirring continuously.
  • Add the lime juice, soy sauce, palm sugar, cook for another 2 minutes.
  • Mix the arrowroot with 100 ml of water and add to the pan.
  • Add the peanuts and onion, cook for another minute or until sauce thickens.
  • Decorate with coriander leaves. Serve immediately


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All recipes on this website have been cooked, tasted and rated. Cooking times may vary depending on appliance. All ratings are subject to individual taste.

Daily Gourmet