Lee Kum Kee soy sauce is a pantry staple in many kitchens, known for its balanced, savory flavor that enhances stir-fries, marinades, and dipping sauces. This article explains the different types of Lee Kum Kee soy sauce and shares a versatile recipe—a classic chicken stir-fry—that showcases its umami-rich taste. Whether you’re new to this brand or a longtime fan, you’ll learn how to get the most out of this essential condiment.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast, sliced thin
- 2 tbsp (30 ml) Lee Kum Kee Premium Soy Sauce (or Light Soy Sauce)
- 1 tbsp (15 ml) Lee Kum Kee Dark Soy Sauce
- 1 tbsp (15 ml) oyster sauce (optional, for extra depth)
- 1 tsp (5 ml) sesame oil
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup (150 g) broccoli florets
- 2 tbsp (30 ml) vegetable oil, divided
- 1 tsp (5 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- Cooked rice, for serving
Instructions
- In a bowl, combine the chicken slices with 1 tablespoon of the light soy sauce and 1 teaspoon of the cornstarch. Mix well and let marinate for 10 minutes while you prep the vegetables.
- In a small bowl, mix the remaining light soy sauce, dark soy sauce, oyster sauce (if using), sesame oil, and 2 tablespoons of water. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and cook without stirring for 1–2 minutes, until browned on one side. Stir-fry for another 2–3 minutes until cooked through. 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). Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add the garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add the bell pepper and broccoli. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
- Return the chicken to the wok. Pour in the sauce mixture and the cornstarch slurry. Stir-fry for 1–2 minutes until the sauce thickens and coats everything evenly.
- Serve hot over steamed rice.
Tips
- Substitutions: If you don’t have dark soy sauce, use all light soy sauce and add a tiny pinch of sugar to mimic the slight sweetness and color.
- Storage: Leftover stir-fry can be refrigerated in an airtight container for up to 3 days. Reheat in a hot wok or microwave until steaming.
- Common mistake: Don’t overcook the chicken in the first step—it will continue cooking when returned to the wok. Overcooking makes it dry.
- Adjusting saltiness: Lee Kum Kee soy sauces vary in saltiness; taste the sauce before adding all of it, and adjust to your preference.
Serving Suggestions
This stir-fry is best served over steamed jasmine rice or noodles. For a complete meal, add a side of steamed bok choy or a simple cucumber salad. You can also serve it in lettuce cups for a lighter option.
Variations
- Beef and Broccoli: Substitute flank steak for chicken, sliced thin against the grain. Cook to 145°F (63°C) for medium-rare, then rest 3 minutes.
- Vegetarian: Use firm tofu or seitan instead of chicken. Press the tofu well before cooking to remove excess water.
- Spicy: Add 1–2 teaspoons of chili garlic sauce or red pepper flakes with the garlic.
- Gluten-free: Use Lee Kum Kee Gluten-Free Soy Sauce, which is available in some regions, and ensure your oyster sauce is gluten-free (or omit it).
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking. The stir-fry will keep for 3–4 days in the fridge. To reheat, use a hot wok or skillet with a splash of water to revive the sauce, or microwave in 30-second bursts until hot throughout. The texture of the vegetables may soften upon reheating, which is normal. Freezing is not recommended as the sauce can separate and vegetables become mushy.
Frequently Asked Questions
What is the difference between Lee Kum Kee light and dark soy sauce? Light soy sauce is saltier and thinner, used for seasoning and marinades. Dark soy sauce is aged longer, has a thicker consistency, and a slightly sweet, molasses-like flavor; it’s used for color and depth in braises and stir-fries.
Can I use Lee Kum Kee soy sauce for dipping? Yes, it works well as a dipping sauce for dumplings or sushi. Mix it with a little rice vinegar and chili oil for a quick dip.
Is Lee Kum Kee soy sauce gluten-free? Regular Lee Kum Kee soy sauce contains wheat and is not gluten-free. They do offer a gluten-free version, but check the label to be sure.
How long does an opened bottle of soy sauce last? An opened bottle can be stored in the pantry for up to 1 year, but for best flavor, keep it in the refrigerator and use within 6 months.
Can I substitute Lee Kum Kee soy sauce with other brands? Yes, any good-quality soy sauce can be used. The flavor may differ slightly, but the recipe will still work.
Why does my stir-fry taste too salty? This can happen if you add too much soy sauce or use a saltier brand. Start with less, taste, and adjust. Also, remember that the sauce reduces as it cooks, concentrating the salt.
Related
- Is Cinnamon Safe for Dogs? Vet Facts
- Is Onion Powder a Spice? Facts & Uses
- Is Onion Powder Low FODMAP? Facts & Swaps
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).