A delicious stir-fried chicken with Sa Cha sauce recipe
A quick and easy Chinese recipe for those lazy evenings that turns out surprisingly well. Sa Cha chicken is really just a few pieces of marinated meat tossed in a pan and simmered with all the great flavors this dish promises… That’s all it takes, and it’s absolutely delicious!
What is Sa Cha chicken?
Sometimes it’s called “Sha Cha” or “Sacha”, but all these names refer to the same thing: a tasty, satisfying dish that’s famous for how quickly it comes together. It’s a real time-saver in the kitchen, and sometimes simple really is best. Sa Cha chicken proves it.
This dish is so much more than just chicken coated in Sa Cha sauce—the marinade adds layers of umami flavor. But the real star is the Chinese barbecue sauce known as “Sa Cha sauce.”
Made mainly from seafood and chili, this sauce is nothing like the other Chinese barbecue sauce, hoisin sauce. Don’t judge it too quickly—it pairs beautifully with chicken.
Honestly, you can use it with all sorts of things: stir-fries, Chinese hot pot, as a dipping sauce… There are so many options. Sa Cha chicken is sure to be a crowd-pleaser!
Main ingredients for Sa Cha chicken
Chicken: For this recipe, I recommend boneless chicken thighs to keep the meat nice and tender.
Sa Cha sauce: This is what gives Sa Cha chicken its signature umami flavor.
Light soy sauce: It adds a subtle salty note and really brings out the flavors in the dish.
Ingredients
- 450 g chicken thighs boneless, cut into bite-size pieces
- 3 tablespoons neutral cooking oil divided
- 6 slices ginger
- 8 cloves garlic halved
- 2 stalks green onions, cut into pieces
- 120 ml water
Marinade
- 3 tablespoons Sa Cha sauce
- 2 tablespoons light soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1 pinch salt
Side
- Cooked rice
Instructions
Marinade
- Cut the chicken into pieces. Place in a bowl and add the marinade.
- Mix well, then add 1 tablespoon of oil and toss to coat the chicken evenly. Marinate for 10 minutes, or up to 2 hours.
Pan-Fry
- Heat the remaining 2 tablespoons of oil in a skillet. Add the marinated chicken in a single layer, along with the ginger and garlic.
- Cook over medium heat until the underside is golden. Flip and brown the second side.
Simmer
- Add the water to the pan. Cover and cook over high heat for about 4 minutes.
- Remove the lid and stir in the green onions. Cook until the liquid is almost evaporated.
- Serve immediately over rice.
Notes
Nutrition
Recipe sources
For this article, I adapted the recipe from the English-language blog “Red House Spice.” I bumped up the amount of Sa Cha sauce a bit—the original quantities were a little too subtle for my taste.
