Chicken Stir Fry with Sweet Soy Sauce

Chicken Stir Fry with Sweet Soy Sauce
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This delicious stir fry is made with a fabulous sweet soy sauce. I make extra sauce and use it for dipping and virtually any other stir fry. It's a keeper
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Chicken Stir Fry with Sweet Soy Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This delicious stir fry is made with a fabulous sweet soy sauce. I make extra sauce and use it for dipping and virtually any other stir fry. It's a keeper
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
30 minutes
Ingredients
The Sweet Soy Sauce
The Chicken
The Stir Fry
Servings: people
Units:
Instructions
Make the Sweet Soy Sauce
  1. Place the 1/2 cup gluten free soy sauce and the 1/2 cup brown sugar in a small saucepan
  2. Bring the mixture to a slow boil, being careful not to let it boil over creating a sticky mess (take my word on this one!)
  3. Lower the heat and cook, stirring frequently until the sugar dissolves and it begins to thicken. Take it off the heat when it has the consistency of maple syrup - about 5 minutes.
  4. Grate the tablespoon of fresh ginger (or 1/2 teaspoon ground ginger) into the sauce, and set aside. Throw the leftover sauce into a small jar and refrigerate. You'll be glad to have it on hand
Marinade the Chicken
  1. Cut the chicken into small pieces and place in a small bowl with the 2 tablespoons of rice vinegar, 2 tablespoons of canola oil, 1 teaspoon of fish sauce, pinch of salt and pepper. Mix well and let marinade for 15 minutes (while you are prepping the other vegetables) or up to overnight in the refrigerator
Make the Stir Fry
  1. Cut the carrot and red pepper into thin strips
  2. Chop the 2 cloves of garlic into small pieces
  3. Chop the Thai chili (if using) into small pieces. I love these tiny Thai chilies - they pack a nice punch and add great flavor (and aren't they pretty?)
  4. Heat the 1 tablespoon of canola oil in a wok or large flat bottom pan until it's good an hot
  5. Add the carrots to the pan and stir fry until they begin to soften - about 4 minutes
  6. Add the red pepper and stir fry for an additional 4-5 minutes until the vegetables are tender, but not mushy
  7. Add the 2 cloves of chopped garlic and the chopped Thai chili and stir fry for an additional 30 seconds, being careful not to burn the garlic
  8. Remove the vegetables to a small bowl and set aside
  9. Add more oil to the wok, if needed, add the chicken and stir fry until cooked through - about 10 minutes
  10. Chop the basil leaves
  11. Add the vegetables back to the wok along with 2 tablespoons of the sweet soy sauce. Cook, stirring often, for 5 minutes to reheat the vegetables and let the flavors combine. Toss the chopped basil on top and taste. Adjust the seasonings, as needed
  12. Serve with cooked rice - brown or white and enjoy!
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2 thoughts on “Chicken Stir Fry with Sweet Soy Sauce”

  1. I’ve been doing this wrong for years!! Thanks for this easy step by step explanation–I can’t wait to try this out!

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