Pan-Fried Soy Chicken
Crispy on the outside, tender within—this vegetarian take on a classic Chinese stir-fry features seasoned soy-based chicken slices caramelized with soy sauce and aromatics. A quick weeknight dinner ready in under 30 minutes.
Ingredients
Soy chicken (vegetarian chicken)
300g
Garlic cloves
3, sliced
Green onions
3, chopped
Thai chilies
2, sliced (adjust to heat preference)
Light soy sauce
2 tbsp
Dark soy sauce
1 tsp
Vegetable oil
3 tbsp
Sugar
1/2 tsp
Sesame oil
1 tsp (optional)
White pepper
pinch
Instructions
1
Slice and prep
Cut the soy chicken into 1/2-inch thick rounds. Pat dry with a paper towel—this helps achieve a crispier sear. Mix the light soy sauce, dark soy sauce, and sugar in a small bowl until combined.
2
Sear the slices
Heat 2 tablespoons of oil in a wide nonstick pan over medium-high heat. Arrange the soy chicken slices in a single layer. Cook 2-3 minutes per side until golden brown and slightly crispy around the edges. Remove and set aside.
3
Build the aromatics
Add the remaining tablespoon of oil to the pan if needed. Toss in the garlic and chilies, stir-frying for 30 seconds until fragrant. Watch closely—don't let the garlic burn.
4
Combine and finish
Return the seared soy chicken to the pan. Pour the soy sauce mixture over everything and toss gently to coat evenly. Cook 1-2 minutes so the sauce thickens and clings to the slices. Drizzle with sesame oil if using, then sprinkle with green onions. Serve immediately over rice.
