How can I make Thai Braised Chicken with Soy Sauce healthier?

Opt for skinless chicken to reduce fat, use low-sodium soy sauce, and balance the meal with steamed vegetables or whole-grain rice. The dish is versatile, so you can adjust it to fit your dietary needs while keeping the flavor intact.

Is Thai Braised Chicken with Soy Sauce spicy?

Traditionally, it’s not spicy—it’s more savory and aromatic. However, you can add dried chilies or fresh Thai chilies to the braising liquid if you want to give it some heat.

Can I use chicken breast instead of thighs for Thai Braised Chicken with Soy Sauce?

Yes, but keep in mind that chicken breast cooks faster and can dry out. If you use breast meat, reduce simmering time to about 20–25 minutes and keep the heat low to preserve tenderness.

What makes Thai Braised Chicken with Soy Sauce different from Chinese soy sauce chicken?

Thai Braised Chicken with Soy Sauce often includes local Thai herbs like basil or lemongrass, giving it a distinct aroma. While both dishes are soy-braised, Thai versions are slightly lighter and sometimes served with noodles, while Chinese soy sauce chicken is typically richer and served whole.

Thai Braised Chicken with Soy Sauce – Delicious Comfort Dish

Description

Thai Braised Chicken with Soy Sauce is a comforting dish made with chicken thighs slowly simmered in soy sauce, ginger, star anise, and Shaoxing wine. Tender, juicy, and rich with aromatic flavors, it’s a classic Thai-inspired recipe with Chinese roots.

Ingredients

Scale

6 chicken thighs (bone-in, skin-on, see note 1 for other options)
½ tablespoon cooking oil
3 stalks scallions, cut in halves
1 thumb-sized ginger, sliced
3 star anise
2 bay leaves
1 cup light soy sauce (240ml)
2 tablespoons dark soy sauce
2 tablespoons Shaoxing rice wine (or Chinese rose wine)
2 tablespoons dark brown sugar (or 40g rock sugar)
2 cups water (480ml)
½ tablespoon cornstarch, mixed with 1 tablespoon water

Instructions

Heat ½ tablespoon of cooking oil in a wok or pot over low heat. Add scallions, ginger, star anise, and bay leaves. Fry until fragrant and lightly browned.
Pour in light soy sauce, dark soy sauce, Shaoxing wine, sugar, and water. Turn heat to high and bring the liquid to a boil.
Add chicken thighs, skin side down, in a single layer. Adjust water if necessary to cover most of the chicken.
Once the liquid boils again, reduce to a gentle simmer. Cover and cook for 35 minutes.
Flip the thighs and cook for another 10 minutes, until tender.
Remove chicken from the pot. Let cool slightly, debone, and slice into bite-sized pieces.
Reserve ½ cup (120ml) of broth. Heat until nearly boiling, then stir in cornstarch mixture. Cook until sauce thickens.
Pour sauce over sliced chicken or serve in a bowl on the side for dipping.
Strain and store leftover broth. Refrigerate up to 4 days or freeze up to 3 months.

Notes

Bone-in, skin-on chicken thighs work best, but drumsticks, wings, or even a whole chicken can be used with adjusted cooking time.
Use high-quality soy sauce for balanced flavor; light soy provides saltiness while dark soy adds color and depth.
Shaoxing rice wine is traditional, but dry sherry can be substituted.
Rock sugar is often used in authentic recipes, though dark brown sugar works well.
Reuse the braising broth for future dishes—its flavor deepens over time.

Nutrition

Serving Size: 1 chicken thigh with sauce
Calories: 360
Sugar: 10g
Sodium: 1400mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 28g
Cholesterol: 120mg

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