Soy Chicken with Wok Vegetables

5 from 3 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 3 people



  • 90 ml Soy sauce dark
  • 90 ml Sake
  • 70 ml Mirin (sweet rice wine)
  • 50 g Honey
  • Salt carefully
  • 140 g Pak Chio mini
  • 2 Rods Spring leek
  • 100 g Leek
  • 1 size Carrot
  • 200 g Colorful peppers
  • 1 size Red chilli
  • 100 g Shii-Take mushrooms
  • 2 cm Ginger
  • 4 tbsp Peanut oil
  • 1 tsp Food starch


Preparation of meat:

  • Cut the meat into approx. 3.5 cm pieces. Mix the soy sauce, sake, mirin and honey into a marinade. Taste, whether salty enough, add salt carefully if necessary. Add the meat cubes and marinate in them until all other work is done.

Vegetables and side dish rice or similar:

  • First prepare the rice or pasta you want according to the instructions on the packet and then keep it warm. (The preparation of the dish is very quick after the preparation).
  • Remove the roots of the pak choi. Roughly small leaves and cut the white stems crosswise into narrow strips. Clean the spring onions and leeks and cut into slices that are not too thin. Peel the carrot and cut into thin slices. Halve the peppers after washing, remove and core the stem and cut into large pieces. Halve the chilli, remove the stem and seeds and cut across into fine strips. Clean the shii-take mushrooms (if necessary). Roughly cut the large ones into small pieces and leave the small ones as they are. Peel and finely chop the ginger.


  • Heat a wok or large pan. When it is hot, add 2 tablespoons of peanut oil. Lift the meat out of the marinade with a slotted spoon, drain by tapping on the edge of the bowl and let it slide into the oil all at once. Caution, splash! Then fry on all sides until the meat no longer looks glassy on the outside. This takes about 1 - 2 minutes. Then take it out immediately and store it briefly. Do not throw away the marinade, it is needed for the vegetables.
  • Clean the wok with a piece of kitchen paper (be careful, it's hot), put it back on the stove, add the remaining 2 tablespoons of oil and lightly sweat all the vegetables in it for approx. 1 min. Then immediately deglaze with the marinade, turn the heat down halfway and let it simmer gently for 2 minutes. In the meantime, stir in some starch mixed with water to make the sauce shine. But that in small quantities and steps. You don't want the sauce to be pudding-like. After the 2 minutes have elapsed, fold in the meat, turn off the heat and let the vegetables simmer with the remaining heat inside. Just try a piece.
  • 6 .......... and you can start serving ................
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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