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Chicken with Soy Sauce
Duration
30 min
Servings
For 4 People
Difficulty
medium
Ingredients
Servings:
4
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 4 piece chicken breast fillet (approximately 600 grams)
- 1 piece red bell pepper (julienned)
- 1 piece yellow bell pepper (julienned)
- 2 piece medium zucchini (julienned)
- 2 clove garlic (finely chopped or crushed)
- 4 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1 cup hot water
- 0.5 teaspoon freshly ground black pepper (plus for serving)
- 3 sprig fresh thyme (or 0.5 teaspoon dried thyme)
- 0.5 tablespoon high-quality pomegranate molasses (for serving)
Step-by-Step Preparation
Speed:1x
1
First, dice the chicken breasts into cubes approximately 1.5-2 cm in size. Prepare the red and yellow bell peppers and zucchinis by slicing them into julienne (thin strips). Finely mince or crush the garlic. Having all ingredients ready will make your cooking process easier.
2
Heat a wide non-stick pan over medium heat. Add the butter and olive oil to the pan. Once the oils are hot, add the diced chicken cubes to the pan and sear them over high heat. Sauté for approximately 5-7 minutes until all sides of the chicken turn golden brown. This process will prevent the chicken from drying out by keeping its juices inside.
3
Add the julienned peppers, zucchinis, and crushed garlic to the seared chicken. Sauté the vegetables with the chicken for approximately 4-5 more minutes without letting them lose their crispness. At this stage, for Tadımcı Şef's special touch, add fresh thyme sprigs and sauté for a short while longer to allow the thyme aroma to infuse into the dish.
4
In a separate bowl, mix the cornstarch thoroughly with slightly salted soy sauce. Use a whisk to achieve a smooth consistency to ensure there are no lumps. Then, slowly add the hot water and continue to mix. This sauce mixture will add both flavor and consistency to your dish.
5
Pour the prepared soy sauce starch mixture over the chicken and vegetables. Add freshly ground black pepper and wait for the sauce to thicken while constantly stirring all the ingredients. Your dish will be ready in approximately 3-4 minutes, once the sauce thickens and gains a glossy appearance.
6
Just before removing the dish from the stove, as recommended by Tadımcı Şef, drizzle a very small amount (approximately 0.5 tablespoon) of high-quality pomegranate molasses over the dish. The pomegranate molasses will add a surprising depth and aromatic freshness to the dish. Mix and remove from the heat immediately.
7
Transfer the prepared soy sauce chicken to warm serving plates. Serve by sprinkling extra freshly ground mill pepper on top. You can serve it with steamed jasmine rice or quinoa for a balanced and satisfying meal. Bon appétit!
Chef's Tips
- Quickly searing the chicken breast over high heat ensures the meat remains flavorful without losing its juices. Be careful not to overcrowd the pan with chicken, otherwise it may tend to steam instead of searing.
- Keeping the vegetables from overcooking to preserve their crunchiness will provide both visual appeal and nutritional value to the dish.
- When mixing cornstarch with the sauce, the best method to prevent clumping is to first mix it thoroughly with a cold liquid like soy sauce, and then add the hot water.
- The fresh thyme and pomegranate molasses, which are notes from Tadımcı Şef, are critical touches that take the flavor of the dish to the next level. Especially adding the pomegranate molasses just before taking it off the stove ensures its aroma remains more vibrant.
- Pay attention to the salt content of the soy sauce you use. By choosing a 'low sodium' soy sauce, you can balance your sodium intake and allow the other flavors of the dish to stand out.
Alternative & Optional Ingredients
- You can increase the variety of vegetables by adding broccoli florets, carrot strips, or mushroom slices to the recipe. You can add these vegetables to the pan at the same time as the peppers or slightly earlier.
- You can achieve a fattier and softer texture by using chicken thighs instead of chicken breast. You may need to extend the cooking time slightly accordingly.
- For a lower carbohydrate option, you can use guar gum or xanthan gum instead of cornstarch to adjust the consistency of the sauce (very small amounts are sufficient).
- You can add a different acidic balance by using balsamic vinegar or lemon juice instead of pomegranate molasses, but the unique taste of pomegranate molasses suits this recipe very well.
- If you are looking for a gluten-free recipe, do not forget to use gluten-free soy sauce.
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Nutrition Facts
Per Serving
Calories364 kcal
Protein50 g
Carbohydrates12 g
Fat12 g
Fiber 3 g
Sugar 7 g
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