Sauteed Chicken Breasts With Soy Glaze Recipes

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SWEET SOY-GLAZED CHICKEN

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8



Sweet Soy-Glazed Chicken image

Steps:

  • Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
  • Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
  • Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
  • Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.

1/2 cup sweet soy glaze (such as Kikkoman)
2 tablespoons rice vinegar
2 cloves garlic, grated
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
6 cups pre-cut vegetables, such as broccoli florets, red bell peppers and/or carrots (about 14 ounces)
Cooked white rice, for serving

HONEY GLAZED CHICKEN

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5



Honey Glazed Chicken image

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

ROAST CHICKEN WITH MAPLE-SOY GLAZE

Categories     Chicken     Ginger     Poultry     Roast     Christmas     Orange     Sherry     Winter     Maple Syrup     Soy Sauce     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10



Roast Chicken with Maple-Soy Glaze image

Steps:

  • Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
  • Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
  • Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
  • Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.

1/4 cup pure maple syrup
1 tablespoon soy sauce
1 tablespoon rice vinegar
1/2 teaspoon hot pepper sauce
3/4 cup dry Sherry
1 4 1/2-pound chicken, fat and giblets removed, rinsed and patted dry
2 tablespoons (1/4 stick) butter, room temperature
1/2 orange, cut into 4 pieces
2 1/2-inch slices fresh ginger, smashed
2 garlic cloves, smashed

SAUTEED CHICKEN BREASTS

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Provided by Paka1931

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Sauteed Chicken Breasts image

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS

The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.

Provided by Dawn Perry

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Soy-Glazed Chicken Breasts With Pickled Cucumbers image

Steps:

  • In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
  • In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
  • In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
  • Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
  • Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
1/4 cup rice vinegar
Kosher salt and black pepper
1/4 cup low-sodium soy sauce or tamari
2 tablespoons honey or maple syrup
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 tablespoons vegetable oil
2 garlic cloves, smashed
1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
Cilantro leaves and tender stems, for serving
Steamed rice, for serving

SOY AND GARLIC MARINATED CHICKEN

This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken--thighs, legs, etc.

Provided by CANDIELIPS

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Yield 4

Number Of Ingredients 3



Soy and Garlic Marinated Chicken image

Steps:

  • In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
  • Preheat an outdoor grill for medium high heat and lightly oil the grate.
  • Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

Nutrition Facts : Calories 151.8 calories, Carbohydrate 3.4 g, Cholesterol 67.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 1862.8 mg, Sugar 0.6 g

4 cloves garlic, minced
½ cup soy sauce
4 skinless, boneless chicken breasts

SOY SAUCE CHICKEN

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

Provided by Too Hot Tamale

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 8

Number Of Ingredients 7



Soy Sauce Chicken image

Steps:

  • Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
  • Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
  • Place chicken on a platter and sprinkle with chopped green onions.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g

1 cup white sugar
1 cup soy sauce
1 cup water
¼ cup minced garlic
¼ cup minced fresh ginger
5 pounds bone-in chicken thighs with skin
¼ cup chopped green onions

SAUTEED CHICKEN BREASTS WITH SOY GLAZE

This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce.

Provided by Reddyrat

Categories     Chicken Breast

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6



Sauteed Chicken Breasts With Soy Glaze image

Steps:

  • Cook the chicken in oil in a large skillet until done.
  • Remove from the pan and turn the heat to medium-low.
  • Mix the first four ingredients.
  • Add to skillet and let bubble for 1 to 2 minutes.
  • Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.

1/2 cup soy sauce (low-sodium recommended)
1/3 cup water
1/4 cup mirin (sweet rice wine)
1 teaspoon minced fresh ginger
1 lb boneless skinless chicken breast, chopped
1 tablespoon olive oil

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Make and share this Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce recipe from Food.com.

Provided by Vino Girl

Categories     Chicken Breast

Time 23m

Yield 4 serving(s)

Number Of Ingredients 11



Sauteed Chicken Breasts With Balsamic Vinegar Pan Sauce image

Steps:

  • Combine broth, vinegar, and honey in a small bowl.
  • Melt butter and heat oil in a large nonstick pan over low heat.
  • Place flour in a shallow pan or dish.
  • Dredge chicken in flour and shake off excess.
  • Sprinkle chicken with salt and pepper.
  • Increase heat to medium-high; heat for 2 minutes or until butter browns.
  • Add chicken to the pan and cook for 4 minutes per side or until golden.
  • Remove chicken from pan and keep warm.
  • Add shallots and saute 30 seconds.
  • Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
  • Serve sauce over chicken and garnish with parsley.

1/2 cup reduced-sodium chicken broth
1/2 cup balsamic vinegar
2 teaspoons honey
1 tablespoon butter
1 tablespoon olive oil
4 (5 ounce) boneless skinless chicken breast halves
1/4 teaspoon salt (optional)
1/4 teaspoon fresh ground black pepper
1/4 cup flour
2 tablespoons shallots, minced
chopped fresh parsley (recommended) (optional)

GRILLED SOY-HONEY GLAZED CHICKEN BREASTS

This is a recipe I do after work during the summer when I'm trying to keep the kitchen cool. I prepare it in the morning and let the chicken marinate in the fridge all day. Prep time does not include marinating time.

Provided by Hey Jude

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7



Grilled Soy-Honey Glazed Chicken Breasts image

Steps:

  • Combine scallions, garlic, honey, sherry, ginger and soy sauce.
  • Place chicken in a resealable plastic bag and pour the sauce over the chicken.
  • Close the bag and marinate at room temperature for 30 minutes to 1 hour.
  • Or, refrigerate it overnight.
  • Turn occasionally to keep sauce distributed evenly on the chicken.
  • Remove chicken from bag and pour sauce into a small saucepan.
  • Bring sauce to a boil and let boil for one full minute.
  • Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly.
  • Grill until just done, about 25 minutes.
  • Brush with sauce as needed to keep moist.
  • Serve chicken with remaining sauce and hot cooked rice.

Nutrition Facts : Calories 323.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2105.8, Carbohydrate 8.5, Fiber 0.5, Sugar 5.4, Protein 34.3

2 whole chicken breasts, split and skinned
1/4 cup minced scallion
2 cloves garlic, minced
1 tablespoon honey
2 tablespoons dry sherry
2 teaspoons fresh ginger, grated
1/2 cup soy sauce

SAUTE OF CHICKEN WITH SOY SAUCE

I haven't tried this one yet, but it sounds very simple. From Pol Martin cookbook. Note: Serve over small pasta shells.

Provided by daisygrl64

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11



Saute of Chicken With Soy Sauce image

Steps:

  • heat olive oil in frying pan over med heat.
  • add chicken, season with salt and pepper and cook for 3 minutes.
  • add green onions, celery, and red peppers, continue cooking for 4 minutes.
  • stir in soy sauce and cook for 2 minutes.
  • incorporate chicken stock and simmer 2 minutes over low heat.
  • dissolve cornstarch in cold water, stir into mixture and bring to a boil for 1 minute.
  • pour sauce over hot pasta, sprinkle with cheese.
  • serve while hot.

Nutrition Facts : Calories 151.5, Fat 8, SaturatedFat 1.8, Cholesterol 25.9, Sodium 665.7, Carbohydrate 8.7, Fiber 1.2, Sugar 3.4, Protein 11.4

1 tablespoon olive oil
1 boneless chicken breast, cut into strips
4 green onions, cut into 1inch pieces
1 stalk celery (cut into sticks)
1 red pepper, roasted and cut into large pieces
2 tablespoons soy sauce
1 1/2 cups chicken stock, heated
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper
romano cheese, grated

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