Stir-Fried Soy Sauce Chicken

This an easy dish that I will make when I feel homesick for home-cooked meals. My mom used to make this dish often when I was growing up. Although I cook this dish a little differently from my mom (because I never learned her exact recipe) :), they are basically the same and I love both versions. Also, my mom usually made it with slices of pork belly but I use chicken breasts instead because I don’t like all the fat on the pork belly. I normally would add potatoes in this dish but I didn’t here because I’m going to use it as a filling for “kompia”.

2 tablespoons vegetable oil
2-inch ginger (1 ounce trimmed), sliced thin
1¼ pounds boneless, skinless chicken breasts, sliced ¼-inch-wide strips
3 tablespoons light (thin) soy sauce
4 tablespoons mushroom soy sauce
2 tablespoons sugar
¾ teaspoon white pepper
3 tablespoons water

Heat the oil in a nonstick skillet over medium-high heat until shimmering. Add the ginger and cook until fragrant and lightly browned around the edges, about 1 minute or less. Add the chicken and stir-fry it for 1 to 2 minutes and then, add the rest of the ingredients. Continue to stir-fry the chicken until it is cooked through. Serve hot with rice.

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2 Replies to “Stir-Fried Soy Sauce Chicken”

  1. […] pepper (which it is here). I would normally make this dish or another vegetable dish along with the Stir-fried Soy Sauce Chicken to serve with […]

  2. […] than) the original kompia. We love eating our sesame bagels the traditional way (stuffed with Soy Sauce Chicken or sardines), as well as the American style – filled with cream cheese, or bacon, egg, and […]

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