The kids and I like a dark soy sauce and have tried several recipes before finding this one. At one point I made up a sauce that we really liked, but it was totally by accident and did not take notes so the recipe was lost. This is pretty close to it, though.
Timing
Prep: 5 minutes
Wait: 35 minutes (rice)
Cook: 10 minutes
Total: 40 minutes
Ingredients
- 1C long-grain rice
- 2C water
- 2 boneless, skinless chicken breasts (cut in bite-sized cubes)
- Vegetables of choice (examples are a 28 oz can of stir-fry vegetables or a head of broccoli crowns lightly steamed)
- 1T vegetable oil
Marinade
- 2T vegetable oil
- 1T water
- 1/2t baking soda
- 1t sugar
- 2t cornstarch
- 1T reduced-sodium soy sauce
Sauce
- 1/4C + 1T reduced-sodium soy sauce
- 2T brown sugar
- 3 cloves (about 4t) garlic, minced
- 2T flour
- 1T rice vinegar
- 1T vegetable oil
- 2T water
Instructions
- Combine the rice and water, and cook according to the package’s or device’s instructions, (can be on a stove, in a steamer, a rice cooker, etc.)
- Whisk together the marinade ingredients in a large bowl.
- Cut the chicken into bite-sized pieces. Add to the marinade, mix well and let sit for at least 10 minutes.
- Whisk together the sauce ingredients in a small bowl.
- Heat the vegetable oil in a wok over medium-high heat.
- Add chicken with its marinade and about half of the sauce mixture.
- Sauté until chicken is golden brown, stirring frequently.
- Add remaining sauce and the vegetables.
- Cook for at least 2 minutes to thicken sauce and vegetables are warm. If sauce is too thick, water can be added a tablespoon at a time over heat and mixed. Repeat until the desired consistency is reached.