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Chicken In Soya Sauce Gravy

Chicken In Soya Sauce Gravy
Chicken In Soya Sauce Gravy
  • Prep time
  • Cooking time
  • Serves2 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeChinese, Fusion
  • Good for Lunch
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About this Recipe

Chicken in Soya sauce is an Indo-Chinese gravy in which chicken is marinated and cooked in soya sauce. This is a perfect side dish for fried rice and also can be served along with plain Basmati rice. To get a juicy chicken, shallow fry the marinated chicken till 3/4th and cook the remaining in gravy. As soya sauce contains salt in it, be careful while adding extra salt in a gravy.

Ingredients & Quantity
  • To Marinate :
  • 500 gms Chicken, Boneless, cut into cubes
  • 1 Tsp Ginger-garlic paste
  • 2 Tbsp Corn flour
  • 1 1/2 Tbsp Soya sauce
  • 1 Egg
  • 1 Tsp Pepper powder
  • Salt to taste
  • 1 Tbsp Oil
  • For Gravy :
  • 2 Onions,chopped into cubes
  • 1 Big Capsicum/ Bell pepper, chopped into cubes
  • 5-6 Garlic pods,finely chopped
  • 1/2 inch Ginger piece, finely chopped
  • 10 Red chillies, dry
  • 1 Tbsp Soya sauce
  • 1 Tsp Vinegar
  • 1 Tsp pepper powder
  • 1 Cup Chicken stock
  • 1 Tsp Sugar
  • Salt to taste
  • Finely chopped Spring onions, for garnishing
How to cook?
  1. Marinate chicken with the above ingredients for half an hour.
  2. Heat 5-6 Tbsp oil in a pan and shallow fry the marinated chicken. Reserve the marinated juice.
  3. While frying, turn both the sides and when chicken gets 3/4th cooked, remove from the flame and keep aside.
  4. Heat 1 Tbsp oil and add cubed onions.
  5. Fry them for a minute or till it turns translucent. Add finely chopped garlic followed by ginger and dry red chillies.
  6. Saute for a minute and add bell pepper cubes followed by 3/4th cooked chicken. Mix well.
  7. Add pepper powder followed by vinegar, sugar, salt, soya sauce and chicken stock. Be careful while adding salt, as soya sauce contains salt in it.
  8. Now add the reserved marinated juice and let it cook for 5 mins in a lower flame or till the gravy becomes thick.
  9. Once done, remove from the flame and garnish with chopped spring onions.
  10. Serve hot with plain Basmati rice or Fried rice.
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