Soy Sauce Chicken

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“This recipe is from WOK WITH YAN (Chef Stephen Yan). His Television Shows were watched by many throughout Canada and the United States. As one person from Burlington VT, stated: "I watch your show so often that I am becoming a wok-a-holic."”

Ingredients Nutrition


  1. Cut chicken into pieces and place in a mixing bowl.
  2. In a small bowl, mix together Accent, 2 tablespoons light soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon of sesame seed oil.
  3. Pour mixture over chicken, and mix to coat well.
  4. Let marinate for 1 hour.
  5. Heat WOK to medium-high, add peanut oil.
  6. Add chicken pieces and deep fry for 5 to 7 minutes or until chicken is light brown, stirring often.
  7. Remove chicken from Wok and set aside.
  8. Remove peanut oil from Wok into a container and reserve.
  9. Re-heat Wok to medium-high and add 2 tablespoons of reserved peanut oil.
  10. Add green onions, garlic and ginger and brown, stirring continuously.
  11. Return chicken to Wok and stir well with mixture.
  12. Add drained mushrooms and prepared sauce (see SAUCE below).
  13. Cover Wok with lid and simmer for 15 minutes on medium-high heat, stirring occasionally.
  14. Remove chicken from Wok and cut into smaller chunks if desired.
  15. Display chicken on a platter.
  16. Pour sauce over chicken.
  17. Serve with cooked rice.
  18. SAUCE: In a mixing bowl, whisk together dark soy sauce, light soy sauce, sugar, Accent, Chinese cooking wine, sesame seed oil and water.
  19. Use as noted above.

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