Sha Cha Chicken is a quick and flavorful Chinese stir-fry dish made with tender chicken slices and the uniquely savory, smoky flavor of Sha Cha sauce—a popular condiment in Fujian, Teochew, and Taiwanese cuisine. This recipe from Red House Spice delivers rich umami with minimal effort and is perfect for busy weeknights or when you’re craving a saucy, satisfying stir-fry over rice or noodles.

Full Recipe: 

Ingredients

• 2 chicken breasts (about 450g), thinly sliced

• 3 tbsp Sha Cha sauce (store-bought or homemade)

• 2 tbsp cooking oil (neutral, like canola or sunflower)

• ½ tbsp light soy sauce

• ½ tbsp Shaoxing rice wine (or dry sherry)

• 1 tsp cornstarch

• 1 tsp sugar

• ½ tsp ground white pepper

• 1 tbsp water

• Optional: sliced bell pepper, scallions, or onions for added veggies

Directions

1. Marinate the Chicken:
   In a bowl, combine chicken slices with soy sauce, Shaoxing wine, cornstarch, sugar, and white pepper. Let marinate for 10–15 minutes.

2. Heat the Pan:
   Heat 2 tablespoons of oil in a wok or skillet over high heat. Add the marinated chicken and stir-fry for 2–3 minutes until the surface turns white.

3. Add Sha Cha Sauce:
   Stir in the Sha Cha sauce and continue to cook for another 1–2 minutes until the chicken is fully cooked and evenly coated. Add 1 tablespoon of water to loosen the sauce if needed.

4. Optional Veggies:
   If using, toss in sliced vegetables and cook for another 1–2 minutes until tender-crisp.

5. Serve:
   Serve hot with steamed rice or stir-fried noodles. Garnish with scallions if desired.

Nutrients (estimated per serving, 2 servings)

• Calories: ~350 kcal

• Protein: ~32g

• Carbohydrates: ~5g

• Fat: ~22g

• Sodium: ~700mg

• Sugar: ~2g

What Is Sha Cha Sauce and Why Is It Special?

Sha Cha sauce is often compared to Chinese satay sauce, though it bears little resemblance to the peanut-based satay sauce used in Southeast Asia. Instead, it’s a thick, oily, and intensely flavorful condiment with a grainy texture and a savory, almost meaty profile. Its ingredients typically include dried seafood (like shrimp or brill fish), garlic, shallots, and chili peppers blended with soybean oil.

The sauce is pungent, complex, and incredibly versatile. In Fujian and Teochew cooking, Sha Cha is considered a cornerstone flavor, appearing in dishes like beef hot pot, fried rice, and noodle soups. In Taiwanese cuisine, it’s a staple in “Sha Cha beef” and frequently used as a dipping sauce.

What sets Sha Cha apart is its ability to combine deep umami with a smoky aroma and subtle heat. It’s often described as an umami bomb that enhances the natural flavor of meats and vegetables without overwhelming them. It’s especially effective in stir-fries, where it can cling to each piece of protein and coat vegetables evenly.

Quick Stir-Fry, Deep Flavor

Sha Cha Chicken exemplifies how Chinese stir-fry techniques create maximum flavor in minimum time. With just a short marination and a few minutes of cooking, you end up with a rich and complex dish that tastes like it’s been simmering for hours.

The chicken is sliced thinly to ensure quick, even cooking. A quick marinade using soy sauce, Shaoxing rice wine, cornstarch, sugar, and white pepper helps tenderize the meat, infuse it with savory base notes, and protect it from drying out in the hot pan. The cornstarch also helps the sauce adhere better during cooking, ensuring a glossy, well-coated finish.

Sha Cha sauce is then added once the chicken has seared on the outside. As it heats, the oil in the sauce helps caramelize and carry the flavor into every crevice of the dish. A splash of water can be used to loosen the sauce, allowing it to mix more easily and coat the meat thoroughly.

A Versatile Canvas for Customization

One of the advantages of Sha Cha Chicken is how easy it is to customize. While the core dish is quite minimalist, you can easily turn it into a full meal by adding vegetables like sliced bell peppers, onions, or scallions. These ingredients not only add nutritional value but also contribute texture and color to the dish.

For a spicy kick, you can stir in fresh chili slices or a bit of chili oil. To give it a sweeter edge, a spoonful of hoisin or oyster sauce can mellow the boldness of the Sha Cha and introduce a sticky glaze. You can also garnish the dish with chopped cilantro or crushed peanuts for a fresh, crunchy contrast.

If you’re feeling adventurous, swap the chicken for thinly sliced beef, pork, tofu, or even shrimp. The technique remains the same, but the protein swap introduces new textures and flavor nuances that pair equally well with the sauce.

Perfect Pairings and Serving Suggestions

Sha Cha Chicken shines brightest when served over a warm bed of steamed jasmine or medium-grain rice. The rice acts as a neutral base that soaks up the intense flavors of the sauce while balancing the dish’s saltiness and richness.

It also works beautifully with lo mein-style noodles, rice vermicelli, or stir-fried udon. The oil in the Sha Cha sauce coats noodles effortlessly, making every bite flavorful and satisfying.

To round out your meal, consider pairing Sha Cha Chicken with quick-cooked greens like bok choy, gai lan (Chinese broccoli), or sautéed spinach. Their natural bitterness and vibrant color provide a welcome contrast to the savory chicken.

If you’re planning a multi-dish meal, this recipe pairs well with light soups like egg drop or miso soup and other Cantonese or Fujian-inspired dishes like fried rice, dumplings, or cold tofu with soy and scallions.

Nutritional Highlights and Dietary Considerations

Despite its bold, indulgent flavor, Sha Cha Chicken is surprisingly balanced in its nutritional profile. With roughly 350 calories per serving, it’s rich in protein (32g per portion), moderate in fat, and low in carbohydrates. When served with steamed vegetables and rice or noodles, it becomes a complete and satisfying meal.

Sha Cha sauce itself contains dried seafood, which means this dish isn’t suitable for those with shellfish allergies. However, if you’re looking to adapt the recipe for dietary needs, there are some vegan-friendly Sha Cha-style sauces on the market made without shrimp or fish. You can also experiment with making your own Sha Cha sauce using mushrooms and miso as umami replacements.

For those watching sodium intake, it’s worth noting that both soy sauce and Sha Cha sauce are salty condiments. Using low-sodium soy sauce and reducing the amount of added salt can help make the dish more heart-healthy without sacrificing flavor.

Tips for Success

• Use high heat: Stir-frying is all about quick cooking at high temperatures. A wok or heavy-bottomed skillet preheated until shimmering will give you that classic char and keep the chicken tender.

• Slice chicken thinly: Uniform, thin slices ensure even cooking and better sauce absorption.

• Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid steaming the meat instead of searing it.

• Adjust the sauce to your taste: Sha Cha sauce can vary in intensity by brand. Taste it first, then adjust with a splash of soy sauce, sugar, or even a touch of vinegar if needed.

Conclusion

Sha Cha Chicken is a celebration of bold, savory flavor in a dish that’s quick enough for a weeknight and exciting enough for special occasions. It showcases the magic of Chinese stir-fry cooking, where a handful of ingredients—when treated with the right technique—can become a rich and satisfying meal in under 30 minutes.

Whether you’re new to Chinese cooking or a seasoned home chef looking for a flavorful twist, Sha Cha Chicken is a must-try. It’s comforting, versatile, and bursting with umami in every bite. Serve it over rice, add your favorite veggies, and let the smoky, garlicky depth of Sha Cha sauce take center stage at your dinner table. This is a dish that will quickly become part of your regular rotation—not just for its ease, but for its irresistible flavor.