A simple one-pan chicken dinner with tender, soy-braised chicken and a glossy garlic-ginger broth that’s made for spooning over rice.
You can sign me up to tender, fall-apart Soy-braised Chicken any night of the week! I don’t just love eating it – I love making it, because it’s so easy.
I think anyone who cooks regularly for themselves and/or their family knows that dinner can sometimes feel like a lot. The planning, the shopping, the cooking, the cleaning up afterwards … it’s relentless. 😅 That’s why I’m such a big believer in having a handful of recipes you can always rely on. The ones that don’t ask much of you but still deliver every single time.
Chicken thigh cutlets are used in this beautiful Soy-braised Chicken recipe. I like using bone-in cutlets as I find they give the sauce an even richer flavour while keeping the chicken unbelievably tender … that said, I know boneless thighs are convenient so I’ve included instructions for both in the recipe.
But it’s the broth that really makes this special. Soy sauce, garlic and ginger with just a subtle hint of star anise that takes this into “I can’t believe I made this!” territory. Star anise is widely available at most major supermarkets and lasts really well in your pantry (I’ve included some recipes below that you can make with the leftovers!). It’s worth getting your hands on but you can absolutely leave it out if you prefer.
I like to serve this chicken over fluffy rice to soak up every last bit of the sauce, but noodles work beautifully too. For veggies, keep it simple – steamed greens or sliced cucumber are perfect.
Can I use boneless, skinless chicken thighs or breast instead of bone-in thigh cutlets?
Yes. Boneless, skinless chicken thighs are a great option and still become beautifully tender in the sauce. Use the same quantity by weight and reduce the covered cooking time to 35–40 minutes, followed by 10 minutes uncovered to reduce the sauce slightly. However, boneless, skinless breast is not suitable for this recipe. If you’re looking for a soy chicken recipe for which you CAN use breast, you might like to try Honey Soy Chicken Tray Bake.
Can I make Soy-braised Chicken with drumsticks?
Absolutely! Chicken drumsticks work perfectly in this recipe and are a great economical option. Use up to 10–12 medium drumsticks and cook for the same time as the bone-in thigh cutlets until the meat is tender and pulling away from the bone.
What should I serve with Soy-braised Chicken?
Steamed jasmine rice is my favourite because it soaks up the glossy soy broth beautifully. It also works well with noodles, steamed greens, bok choy, or sliced cucumber for something fresh alongside the rich sauce.
I bought a packet of star anise for this recipe. What can I do with the leftovers?
Homemade Chilli Oil – I smother this on everything. It’s a fragrant homemade chilli oil infused with warming spices and aromatics.
Sticky Pork Bao – Tender slow-cooked pork served in soft bao buns with fresh toppings. My kids love this!
Slow-cooked Sticky Pork Belly – Rich, sticky pork belly cooked low and slow until melt-in-your-mouth tender.
Cheat’s Beef Pho – A simplified version of the classic Vietnamese noodle soup with a beautifully aromatic broth.
Slow-cooker Massaman Beef Curry – A rich, comforting curry with tender beef, potatoes and warming spices.
If you enjoyed Soy-braised Chicken, I think you’ll love:
- Honey Soy Chicken Tray Bake – Sticky, glossy and incredibly family-friendly with minimal prep and huge flavour payoff.
- Honey-Garlic Slow-cooker Chicken – Tender chicken slowly cooked in a rich soy garlic sauce with simple pantry ingredients.
- Three Cup Chicken Noodles – Saucy, sticky noodles packed with soy, garlic and Thai basil for an easy flavour-packed dinner.
- Crispy Sesame Chicken and Fried Rice – Crispy chicken coated in a thick sticky sesame soy sauce served with simple fried rice.
- Pad See Ew – One of my favourite quick fakeaway noodle dinners using simple supermarket ingredients.
Soy-braised Chicken
Share Pin Recipe PrintIngredients
- 1 tbsp light olive oil or neutral oil of choice
- 1.2 kg (2¾ lb) chicken thigh cutlets (bone-in thighs), skin on or off (see note 1 for using boneless thighs or drumsticks)
- 3 spring onions (scallions), cut into 3 cm (1¼ inch) lengths, plus extra finely sliced spring onion to serve
- 1 tbsp freshly minced garlic
- 1 tbsp freshly grated ginger
- 500 ml (2 cups) water
- 125 ml (½ cup) light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp Shaoxing wine (substitute with mirin or dry sherry)
- 2 tbsp brown sugar
- ¼ tsp freshly cracked black pepper or ground white pepper
- 2 star anise
- 2 bay leaves (fresh or dried)
- 1 tbsp cornflour (cornstarch), mixed with 2 tbsp water
- Steamed jasmine rice
- Toasted sesame seeds
- 1 tbsp sesame oil
- 1 red chilli, finely sliced (optional)
Instructions
- Brown the chicken – Heat the oil in a large heavy-based deep pan or casserole dish with a lid over medium heat. Cook the chicken skin-side down (if using skin-on cutlets) for 6–8 minutes or until golden brown. Turn and cook for a further 3–4 minutes. Transfer to a plate. The chicken will still be raw in the centre and will continue cooking later.
- Add the spring onion, garlic and ginger – To the same pan, add the spring onion, garlic and ginger. Cook, stirring, for 30–60 seconds until fragrant.
- Build the braising liquid – Add the water, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, pepper, star anise and bay leaves. Stir to combine and bring to a gentle simmer.
- Braise the chicken – Return the chicken to the pan. Reduce the heat to low, cover with a lid and simmer for 1 hour, turning the chicken once halfway through cooking.
- Reduce the sauce – Remove the lid and simmer, uncovered, for a further 15 minutes. This step allows the sauce to reduce slightly and intensifies the flavour.
- Thicken the sauce – Add the cornflour and water slurry, then simmer for 3–4 minutes or until the sauce is glossy and slightly thickened.
- Serve – Serve the chicken over steamed jasmine rice with extra sauce spooned over the top. Finish with sliced spring onion, toasted sesame seeds, a drizzle of sesame oil and fresh chilli, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Watch how to make it
Recipe notes
Make Ahead
Soy-braised Chicken is a fantastic make-ahead meal because the flavours continue to deepen as it sits. Prepare the recipe completely, allow it to cool, then refrigerate for up to 3 days before reheating gently on the stovetop or in the microwave. Add a splash of water when reheating if the sauce has thickened too much.Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. The chicken will continue to absorb flavour as it sits, making leftovers especially delicious served over freshly steamed rice or noodles.This recipe is also freezer-friendly. Allow to cool completely, then freeze for up to 2 months. Thaw overnight in the fridge before reheating. Recipe source Thank you to Kim Coverdale for your help developing this recipe.
