SOY CHICKEN
Found this recipe in "Six Ingredients or Less: Chicken Cookbook" It's so easy and uses ingredients that most of us always have on hand. The sauce tastes great over rice. The recipe calls for a whole chicken, but you could use bone in breasts or thighs or any combination that you would like and adjust cooking time accordingly. This is also good with pork chops.
Provided by LARavenscroft
Categories Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place chicken, skin side down, in 9x13 baking dish.
- Combine remaining ingredients in small saucepan and place over low heat until butter is melted.
- Stir to mix well.
- Pour over chicken.
- Bake at 350 degrees for 30 minutes.
- Turn and bake 20 to 30 minutes or until done, basting occasionally.
Nutrition Facts : Calories 364.4, Fat 23.1, SaturatedFat 10.6, Cholesterol 84, Sodium 158.8, Carbohydrate 27, Sugar 26.7, Protein 12.7
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
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
SOY-GLAZED ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
- Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
- Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
- Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.
SIMPLE SOY SAUCE CHICKEN
My boys always begged for this chicken. It literally falls off the bones and the sauce gives a rich flavor to the rice. Made with pantry staples, it's easy to throw together, too! Use low-sodium soy sauce if you're sensitive to salt. My family prefers chicken thighs but any pieces will work. Skin the chicken pieces if preferred. A zesty Italian dressing works best.
Provided by springermom
Categories Meat and Poultry Recipes Chicken
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 295.5 calories, Carbohydrate 19.8 g, Cholesterol 58.4 mg, Fat 15.5 g, Fiber 0.8 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 1059.6 mg, Sugar 3.1 g
SOY-ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
- Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.
SOY SIMMERED CHICKEN
I discovered this from Donna Hay's Classics cookbook and have made it several times. It's just a really simple, delicious dish.
Provided by Terese
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the sesame oil, ginger, soy sauce, sugar, Chinese wine, star anise and cinamon stick in a frying pan over a medium-low heat and bring to a simmer.
- Add the chicken and cook for 6-7 minutes each side or until cooked through.
- Serve on plates with the sauce from the pan, with steamed greens and rice.
SOY-LEMON CHICKEN
Provided by Kate Zentall
Categories Chicken Bake Marinate Kid-Friendly Quick & Easy Low/No Sugar Lemon Bon Appétit Venice California Small Plates
Yield Serves 6
Number Of Ingredients 6
Steps:
- Place chicken skin side up in 9x13-inch baking dish. Pour soy sauce and lemon juice over chicken. Drizzle chicken with oriental sesame oil. Marinate chicken in refrigerator 1 to 2 hours.
- Preheat oven to 350°F. Cover chicken and bake 35 minutes. Uncover and continue baking until chicken is cooked through, about 15 minutes longer. Transfer to platter; garnish with sesame seeds and green onions.
SOY-GINGER CHICKEN
Bone-in chicken becomes moist and tender when cooked with sliced carrots and green onions in a rich ginger-soy sauce that's brightened with brown sugar, balsamic vinegar and coriander. -Kael Harvey, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.
Nutrition Facts : Calories 346 calories, Fat 12g fat (3g saturated fat), Cholesterol 127mg cholesterol, Sodium 1362mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 2g fiber), Protein 40g protein.
HONEY SOY CHICKEN
This flavoursome dish satisfies the taste buds with a little effort.
Provided by rohanmohanty
Time 30m
Yield Serves 4
Number Of Ingredients 31
Steps:
- Marinating and preparing the Chicken
- Take the diced chicken in a bowl and mix the above ingredients together. Cover the bowl and keep it in the fridge for 10 minutes. After 10 minutes take the chicken out of the marinate and keep it aside. Reserve the marinate. Fry the chicken in a pan on a high heat for 10 minutes until cooked.
- Preparing the Egg Noodles
- Add the egg noodles to the hot water with green tea leaves, dark soy sauce, fish oil and 1/2 Tbsp. olive oil for 7 minutes in a bowl. After 7 minutes strain the noodles and reserve 1 cup of the liquid. Heat a pan and add 1/2 Tbsp olive oil to the pan. Fry the garlic clove, red onion, pepper for a couple of minutes on high heat. After 2 minutes, add the peas and corn kernel to the pan. Once the onions are brown add the strained egg noodles to the pan. Fry the mixture for another 2 minutes and leave it to the rest. Add salt to taste.
- Preparing the Sauce
- Heat the pan and add the ingredients to the pan. Add the reserved marinate and the noodles liquid to the pan. Reduce the Sauce until thick.
- Serving
- Place 5 forkfuls of egg noodles on a plate. Put 4 pieces of chicken on the egg noodles. Take a Tbsp of the Sauce and pour it on the top of the chicken. Finish it with Garnish.
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- Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
- Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.
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- Take your chicken out of the refrigerator an hour before you plan to cook. You'll want it at room temperature when it hits the pot. Remove the giblets, and thoroughly rinse the chicken inside and out.
- Grab your stock pot. It will ideally be a tall, narrow pot that will just fit the chicken, since it should be totally submerged in the cooking liquid (if you use a larger pot, you'll need to increase all the ingredients proportionally to create more cooking liquid). Put it over medium low heat, and add the oil and ginger.
- Let the ginger caramelize for about 30 seconds. Then add the scallions and cook another 30 seconds. Add the star anise and wine (you can use Shaoxing rice wine, rose wine or a mix of both), and bring to a simmer to let some of the alcohol cook off. Add the soy sauce, dark soy sauce, sugar, salt, and water. Bring to a simmer again and cook on low heat for another 20 minutes.
- Increase the heat to bring the liquid to a slow boil (i.e. a little stronger than a simmer, but not a rolling boil). Use a large roasting fork inserted into the chicken cavity to lower the chicken slowly into the pot breast side up. Make sure any air pockets in the cavity fill up completely with liquid. The chicken should be entirely submerged at this point.
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