Chicken Soy Sauce With Onion

"I adopted this recipe from the Recipezaar account because I am always on the lookout for quick and easy meals. The original introduction was: "A budget recipe that’s better than take-out and just as easy. Serve these fragrant chicken thighs over rice.""
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Ready In:




  • Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
  • Cook 10-12 minutes.
  • Turn and cook 8-10 minutes longer until browned.
  • Transfer chicken to a plate.
  • Remove all but 1 tbsp drippings from skillet.
  • Add onion.
  • Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
  • Return chicken to skillet; pour soy sauce and water over chicken and onions.
  • Cover; simmer for 15 minutes.
  • Transfer chicken to plate with slotted spoon.
  • Cook sauce 1 minute more.
  • Pour over top of chicken.

Questions & Replies

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  1. Bekah
    We loved this. I had no idea such wonderful flavors could come out of only soy sauce and onions. Not to mention a cheaper piece of meat. This chicken is simply wonderful. Thanks!
  2. golden_rock
    At the end even with 1/4 cup water sauce, I didn't get much of a sauce but more a glaze at the end. So 1/4th is the lower limit. Pour the 1/4 cup of water generously :) And the reduced salt recommendation soy sauce was worth it, I used regular soy and it was too salty, but reduced salt would have been perfect. Thanks for the recipe.
  3. cali_love
    I halved the recipe for 2 people, so I'm not sure if that's why my chicken turned out the way it did. Using 4 chicken thighs, it called for 1/4 cup of soy sauce (I used Kikkoman's Reduced Sodium) and the recipe called for only 1/8 cup of water. I thought that sounded like too little, so I used 1/4 cup. As it cooked, the water evaporated quickly, so I would add a bit more here and there as I saw fit. I covered the pan and left it to simmer for 5 minutes and then checked up on it, only to find that the water cooked off again and the soy sauce was beginning to burn. I had the stove on medium-low as instructed, so I don't know why it burned so quickly. I didn't spoon the sauce over the chicken at the end (because it had burned a bit) but the actual flavor of the chicken turned out fine. Not sure if I will use this recipe again, but thank you for posting it anyway.
  4. Kasha
    Great stuff with so few, and such cheap ingredients. I did add a bit more water, which I then cooked off, to avoid sticking. I served this with Chinese noodles, but it would also be good with regualr pasta and a green vegetable, or amybe even with mashed potatoes. You need to like onions to like it, but it is a winner.
  5. Irmgard
    Absolutely delicious! The hardest part was chopping all the onions without crying! We had enough left over for a second meal and it tasted even better reheated.



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