Sha Cha Chicken is a quick and flavorful Chinese stir-fry dish made with tender slices of chicken breast cooked in a savory, slightly spicy shacha sauce—a rich condiment made with soy, garlic, shallots, and dried seafood. Popular in southern China and Taiwan, this one-pan recipe is easy enough for weeknights but delivers bold, complex flavor. It pairs perfectly with steamed rice and vegetables.

Full Recipe:

Ingredients

• 300g (10 oz) chicken breast, thinly sliced

• 1½ tbsp sha cha sauce (Chinese BBQ sauce)

• 2 tsp light soy sauce

• 1 tsp dark soy sauce

• ½ tsp sugar

• 1½ tsp cornstarch

• 2 tbsp water

• 1½ tbsp cooking oil

• 2 spring onions, chopped

• 1 small red chili, sliced (optional for heat)

Directions

1. Marinate the Chicken: In a bowl, mix sliced chicken with ½ tsp cornstarch, 1 tsp light soy sauce, and 1 tbsp water. Let marinate for 10–15 minutes.

2. Mix the Sauce: In a separate bowl, combine sha cha sauce, remaining soy sauces, sugar, and 1 tbsp water.

3. Cook the Chicken: Heat oil in a wok or skillet over high heat. Add chicken and stir-fry for 2–3 minutes until mostly cooked. Remove from pan.

4. Sauté Aromatics: In the same pan, stir-fry spring onions and chili for 30 seconds.

5. Combine: Return chicken to the pan. Add the sauce mixture and cook for another 1–2 minutes until the sauce thickens and coats the chicken evenly.

6. Serve: Plate and serve hot with steamed rice or noodles.

Nutrients (Per serving, estimated for 2 servings)

• Calories: ~320 kcal

• Protein: ~30g

• Fat: ~18g

• Saturated Fat: ~2g

• Carbohydrates: ~10g

• Sugar: ~3g

• Sodium: ~950mg

What Is Sha Cha Sauce?

Sha cha sauce—also called Chinese BBQ sauce—is the soul of this dish. Made from a unique blend of soybean oil, garlic, shallots, dried shrimp, and fish, this thick, reddish-brown condiment is packed with umami and a mild heat that lingers on the palate. It has a deeply savory, earthy character and is especially popular in Fujian and Taiwanese cuisine.

While often used as a base for hot pot dips, sha cha sauce shines in stir-fries like this one, where it coats every bite of meat with its signature bold flavor. Think of it as a cousin to Southeast Asian sambal or Japanese miso, but with its own distinct personality and depth.

A Stir-Fry That Hits Every Flavor Note

Sha Cha Chicken excels at balancing taste and texture. The chicken breast is marinated to lock in moisture and coated lightly with cornstarch, giving it a soft, velvety finish. Stir-frying over high heat ensures the chicken gets just the right sear while staying juicy inside.

Once the sauce hits the pan, magic happens. The sugar gently caramelizes with the soy sauces and sha cha paste, creating a glossy glaze that clings to the chicken. The addition of fresh spring onions and optional red chili brings brightness and bite, making each mouthful dynamic and satisfying.

Perfect for Busy Weeknights

One of the most appealing aspects of this dish is its speed. With only 10–15 minutes of marinating and a total cook time of about 5 minutes, Sha Cha Chicken is a weeknight wonder. It’s a dish that looks and tastes impressive without requiring a complicated ingredient list or advanced techniques.

If you have a well-stocked pantry with essentials like soy sauce, cornstarch, and cooking oil, then adding a jar of sha cha sauce opens the door to a whole new flavor world. It’s a versatile staple you’ll find yourself reaching for again and again—not just for chicken, but for beef, noodles, and even tofu.

A Nutritionally Balanced Meal

This dish doesn’t just satisfy cravings—it also provides a well-rounded nutritional profile. Chicken breast offers lean, high-quality protein, while the small amount of added fat from cooking oil and sha cha sauce keeps it satiating without being heavy. Pairing the chicken with a bowl of steamed jasmine or brown rice adds wholesome carbs, and tossing in stir-fried or steamed vegetables like bok choy, broccoli, or snap peas rounds out the meal beautifully.

You’re looking at approximately 320 calories per serving with 30 grams of protein, which makes it ideal for both meal-prep and family dinners.

Serving Suggestions

Sha Cha Chicken is best enjoyed hot, fresh from the wok, served over:

• Steamed jasmine rice for a classic pairing that soaks up the savory sauce.

• Fried rice or garlic noodles if you’re craving something more indulgent.

• Brown rice or quinoa for a healthier, whole-grain option.

• Sautéed Asian greens like baby bok choy, choy sum, or Chinese broccoli for added fiber and nutrients.

You can also serve it in lettuce wraps for a lighter, low-carb option, or use it as a filling for bento boxes or weekday lunch bowls.

Tips for the Best Sha Cha Chicken

• Slice the chicken thinly against the grain so it cooks quickly and stays tender.

• Marinate briefly but effectively—15 minutes is enough to boost flavor and improve texture.

• Use high heat and a large enough wok or skillet to avoid steaming the chicken.

• Don’t overdo the sauce—a little sha cha goes a long way. The key is coating, not drowning.

• Stir constantly once the sauce is added to prevent burning and ensure even coverage.

Easy Variations to Try

The base recipe is incredibly adaptable. Here are a few twists to make it your own:

• Vegetarian Version: Replace chicken with extra-firm tofu or tempeh. Marinate and pan-fry until golden, then toss with the sauce.

• Add Veggies: Bell peppers, baby corn, mushrooms, and green beans can be added to the pan for a more vegetable-forward meal.

• Use Different Proteins: Thinly sliced pork tenderloin or shrimp also work wonderfully in place of chicken.

• Add Crunch: Top with crushed peanuts or sesame seeds for texture.

The Cultural Influence Behind the Dish

Sha Cha Chicken has strong roots in southern Chinese cuisine, particularly Fujian province and its culinary offshoots in Taiwan. The use of shacha sauce reflects the region’s rich seafood traditions and its inclination toward bold, umami-heavy flavorings.

In Taiwan, shacha sauce is also a beloved hot pot ingredient and is often used to flavor meats, seafood, and even noodle soups. The Taiwanese diaspora helped popularize this sauce internationally, and today it’s a common pantry item in many Asian households.

This dish is a modern home-cook adaptation of those rich traditions—a quick, convenient way to bring southern Chinese flavor into everyday life.

A Dish That Deserves a Spot in Your Weekly Lineup

If you’re looking for something new to add to your rotation that’s easy to make, full of personality, and guaranteed to impress, Sha Cha Chicken checks all the boxes. It’s the perfect balance of exotic and approachable, traditional and modern, comforting and exciting.

You can prepare it for a casual dinner, a meal-prep session, or even a Friday night “takeout at home” feast. It’s quick, satisfying, and endlessly versatile.

Conclusion

Sha Cha Chicken is a fast, flavorful, and foolproof way to explore the bold, savory notes of Chinese cooking. With its spicy, umami-packed sauce, tender chicken slices, and minimal prep, this dish offers maximum reward for minimal effort. Serve it hot with rice or noodles and garnish with fresh herbs or sesame seeds for a meal that feels both special and effortless.

Whether you’re new to sha cha sauce or already a fan, this recipe brings something fresh to the table—quick to cook, bold in taste, and destined to become a household favorite. Try it once, and you’ll see why this southern Chinese staple has earned its place among the stir-fry greats.