La Choy soy sauce is a staple in many American kitchens, known for its balanced salty-savory flavor and versatility. Unlike some traditional Asian soy sauces, La Choy is formulated for a Western palate, making it a reliable choice for marinades, stir-fries, and dipping sauces. Its consistent quality and wide availability make it a go-to for quick weeknight meals and classic Chinese-American dishes.
Ingredients
- 1/4 cup (60 ml) La Choy soy sauce
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) sesame oil
- 2 cloves garlic, minced
- 1 teaspoon (2 g) grated fresh ginger
- 1 tablespoon (8 g) cornstarch
- 2 tablespoons (30 ml) water
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons (30 ml) vegetable oil
- 1 red bell pepper, sliced
- 1 cup (150 g) broccoli florets
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together the La Choy soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
- In another small bowl, mix the cornstarch with the water until smooth. This will be used to thicken the sauce later.
- Place the chicken pieces in a medium bowl and pour 2 tablespoons of the soy sauce mixture over them. Toss to coat. Let marinate for 5 minutes while you prepare the vegetables.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Add the bell pepper and broccoli to the skillet. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp.
- Pour the remaining soy sauce mixture into the skillet. Bring to a simmer.
- Stir the cornstarch slurry again, then pour it into the skillet. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
- Serve immediately over cooked rice.
Tips
- Substitution: If you don’t have La Choy, you can use an equal amount of regular soy sauce, but reduce the salt in the recipe since La Choy is less salty than many traditional soy sauces.
- Storage: Leftover stir-fry can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when cold; add a splash of water when reheating.
- Common mistake: Don’t add the cornstarch slurry directly to the hot pan without stirring it first, as it will clump. Always re-stir before adding.
- Flavor boost: For a spicier kick, add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the sauce.
Serving Suggestions
This stir-fry is perfect over steamed jasmine rice or noodles. For a complete meal, serve with a side of egg rolls or wonton soup. Garnish with sliced green onions and sesame seeds for extra flavor and color.
Variations
- Vegetarian: Replace the chicken with 1 lb (450 g) of firm tofu, cubed and pan-fried until golden. Add it in step 4 and cook for 3-4 minutes.
- Beef: Use flank steak, sliced thin against the grain, and cook to 145°F (63°C) for medium-rare, then rest for 3 minutes before adding the vegetables.
- Shrimp: Add 1 lb (450 g) of peeled and deveined shrimp in step 4, cooking for 2-3 minutes per side until pink and opaque.
- Extra vegetables: Add sliced carrots, snap peas, or water chestnuts along with the bell pepper and broccoli.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat, adding a tablespoon of water to loosen the sauce, or in the microwave in 30-second intervals. Stir-fry is best enjoyed fresh, but it reheats well if not overcooked.
Frequently Asked Questions
Is La Choy soy sauce gluten-free? La Choy soy sauce is traditionally made from soybeans and wheat, so it is not gluten-free. If you need a gluten-free option, look for a tamari or certified gluten-free soy sauce.
Can I use La Choy soy sauce for dipping? Yes, it works well as a dipping sauce for dumplings, spring rolls, or sushi. You can mix it with a little rice vinegar and chili oil for a quick dip.
How does La Choy compare to other soy sauces? La Choy is less salty and has a slightly sweeter, milder flavor than many Japanese or Chinese soy sauces. It also contains caramel color, which gives it a darker hue.
Can I use La Choy in place of light or dark soy sauce? La Choy is closer to a light soy sauce in saltiness, but it is not as thin. It can be used as a substitute in most recipes, but you may need to adjust the amount of salt or sugar.
Does La Choy need to be refrigerated after opening? No, La Choy soy sauce is shelf-stable and can be stored in a cool, dry place. Refrigeration is not required, but it can extend the flavor quality.
Can I make a marinade with La Choy? Absolutely. Its balanced flavor makes it an excellent base for marinades for chicken, beef, or pork. Combine it with garlic, ginger, and a bit of oil for a simple marinade.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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