Chicken And Soy Sauce Recipes

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SOY SAUCE CHICKEN



Soy Sauce Chicken image

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

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

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 SAUCE CHICKEN



Soy Sauce Chicken image

Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!

Provided by Kristen Stevens

Categories     Dinner

Time 17m

Number Of Ingredients 3

8 boneless chicken thighs
¼ cup reduced-sodium soy sauce (gluten-free, if needed)
1 tablespoon cooking oil

Steps:

  • 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.

Nutrition Facts : ServingSize 2 chicken thighs, Calories 308 kcal, Sugar 1 g, Sodium 732 mg, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 44 g, Cholesterol 215 mg, UnsaturatedFat 9 g

SIMPLE SOY SAUCE CHICKEN



Simple Soy Sauce Chicken image

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

6 pieces of cut-up chicken
½ cup Italian-style salad dressing
1 (4 ounce) can sliced mushrooms, drained
¼ cup water
¼ cup soy sauce
1 teaspoon dried minced onion
1 teaspoon brown sugar
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
2 cups hot cooked rice

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 AND GARLIC MARINATED CHICKEN



Soy and Garlic Marinated Chicken image

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

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

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

CHINESE SOY SAUCE CHICKEN



Chinese Soy Sauce Chicken image

This recipe is an adaptation from a basic soy sauce chicken recipe from the internet and consultation with my grandma. I can eat this everyday! You can use skinless, boneless chicken parts, but the taste won't be the same.

Provided by WaterMelon

Categories     Whole Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

1 whole chicken, cut into parts
1/3-1/2 cup soy sauce (use low sodium if you like)
1/2 cup water
3 tablespoons brown sugar
1 tablespoon oyster sauce
1/4 cup rice wine or 1/4 cup dry sherry
1 tablespoon fresh ginger, crushed
1/2 teaspoon five-spice powder
1 -2 piece star anise
2 cloves garlic
chopped birds eye chile (optional)
1 stalk scallion, chopped
sesame seeds

Steps:

  • Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat.
  • Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally.
  • Remove chicken pieces from sauce and set aside in a serving platter.
  • Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken.
  • Sprinkle scallions and sesame seeds and serve with rice.

CHICKEN WITH VINEGAR AND SOY SAUCE



Chicken With Vinegar And Soy Sauce image

Provided by Jacques Pepin

Categories     dinner, weekday, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

6 chicken legs (about 9 ounces each, 3 1/4 pounds total), skin and carcass bones removed, but thigh and drum bones left in
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 onion (10 ounces), peeled and chopped fine (about 2 cups)
5 cloves garlic, peeled, crushed and chopped fine (2 tablespoons)
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup water
4 tablespoons ketchup
1 tablespoon soy sauce

Steps:

  • Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
  • Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
  • Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
  • Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 8 grams, Sodium 662 milligrams, Sugar 5 grams, TransFat 0 grams

SOY SAUCE CHICKEN



Soy sauce chicken image

Make a homemade version of soy sauce chicken (see yao gai), a classic Chinese dish. This recipe has a less labour-intensive method that you can do at home

Provided by Thy Lundkvist

Categories     Dinner

Time 1h5m

Number Of Ingredients 13

1kg skin-on and bone-in chicken thighs (6-7 thighs)
1 tbsp rapeseed oil
4 spring onions, 3 cut in half, 1 finely sliced on an angle, to serve
thumb-sized piece of ginger, grated
3 star anise
2 bay leaves
240ml light soy sauce
2 tbsp dark soy sauce
1 tbsp oyster sauce
2 tbsp Shaoxing rice wine, or Chinese rose wine (or use sherry)
3 tbsp dark brown sugar
1 tbsp cornflour mixed with 1 tbsp water
cooked jasmine rice and steamed greens (we used broccoli and pak choi), to serve

Steps:

  • Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
  • Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
  • Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
  • Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
  • Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
  • While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

Nutrition Facts : Calories 423 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium

CHICKEN WINGS IN SOY SAUCE



Chicken Wings in Soy Sauce image

Make and share this Chicken Wings in Soy Sauce recipe from Food.com.

Provided by Cookin In Texas

Categories     Chicken

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 7

24 chicken wings
1 cup soy sauce
3/4 cup green onion, with tops chopped
1/3 cup sugar
4 teaspoons salad oil
1 garlic clove, crushed
1 1/2 teaspoons ground ginger

Steps:

  • Halve the wings and throw away the tips. Blend soy sauce, onions, sugar, oil, garlic
  • and ginger in a large bowl.
  • Add the wings, cover and marinate for 30 minutes. Remove the wings and reserve the
  • marinade. Place the chicken in a shallow pan and baste with the sauce. Bake in 350-.
  • degree oven for 15 minutes and turn over, baste again and cook 15 more minutes.
  • This may be made the day before and reserved in refrigerator, covered. Be sure to
  • save some marinade to baste again when reheating in oven.

Nutrition Facts : Calories 134.9, Fat 8.6, SaturatedFat 2.3, Cholesterol 37.7, Sodium 706.7, Carbohydrate 3.8, Fiber 0.2, Sugar 3, Protein 10.3

CHICKEN SOY SAUCE WITH ONION



Chicken Soy Sauce With Onion image

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."

Provided by Pamela

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

8 chicken thighs
2 cups chopped onions
1/3 cup reduced sodium soy sauce
1/4 cup water

Steps:

  • 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.

EASY SOY SAUCE MARINATED CHICKEN



Easy Soy Sauce Marinated Chicken image

This is a very simple marinade with two hours of fridge time before cooking. Excellent in pocket bread or over rice.

Provided by Judith Fraser

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless chicken breast
3 tablespoons soy sauce
2 teaspoons cornstarch
1/8 teaspoon garlic powder
1/8 teaspoon sugar
2 green peppers, sliced
1/2 lb mushroom, sliced
1/2 cup water
1 tablespoon sherry wine or 1 tablespoon wine
4 tablespoons oil

Steps:

  • Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar.
  • Put chicken pieces into the mixture and refrigerate for an hour or two.
  • When ready cook peppers and mushrooms in 1 tablespoon oil.
  • Remove from skillet and cook chicken pieces in 3 tablespoon oil.
  • When the chicken is cooked, add water to it and stir to thicken.
  • Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.

SOY-ROASTED CHICKEN



Soy-Roasted Chicken image

Provided by Molly O'Neill

Categories     dinner, weekday, roasts, main course

Time 1h

Yield Four servings

Number Of Ingredients 9

1/3 cup light soy sauce
1/4 cup peanut oil
1 tablespoon sesame oil
1 tablespoon Sherry
1 clove garlic, peeled and crushed
1/2 teaspoon salt
1/2 teaspoon finely grated ginger
2 teaspoons 5-spice powder
1 3-pound chicken

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 SAUCE CHICKEN



Soy Sauce Chicken image

I use chicken thighs because that is what my family likes but you can use whatever chicken pieces you want. I always cook large amounts for leftovers or for OAMC but you can cut the recipe in half for a smaller serving amount. Enjoy!

Provided by Mainely Debbie

Categories     Chicken Thigh & Leg

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 6

8 lbs chicken thighs
1/4 cup black soy sauce
1/4 cup soy sauce
1/4 cup sugar
1/2 teaspoon garlic powder
1 dash Accent seasoning

Steps:

  • Combine all ingredients together except chicken thighs making sure sugar is dissolved.
  • Pour marinade over chicken and let marinade for at least 5 hours or overnight is better.
  • Bake in a 325 degree oven for about 20 minutes and then baste with drippings and then do this 2 more times until done, about 1 hour depending on your oven.
  • Let rest about 10 minutes before serving.

Nutrition Facts : Calories 1327.2, Fat 92.5, SaturatedFat 26.6, Cholesterol 509.4, Sodium 1815, Carbohydrate 9.8, Fiber 0.2, Sugar 8.8, Protein 107.3

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From easychickenrecipes.com


SOY SAUCE BAKED CHICKEN THIGHS IN THE OVEN - ALL WE EAT
1. In a bowl combine 2 chicken breasts with ¼ cup of soy sauce, ¼ cup of extra virgin olive oil, 2 cloves of garlic minced, 2 tsp of salt, and 1 tsp of black pepper. 2. Marinate for 20-30 minutes. 3. Preheat oven to 350F. 4. Take parchment paper and wrap the chicken breast, separately. 5.
From allweeat.com


HOMEMADE SAUCES FOR CHICKEN: OUR BEST CHICKEN SAUCE RECIPES
2021-04-14 One of the best ways to cook chicken is in a rich, fiery curry sauce. The Hairy Bikers’ chicken curry recipe (opens in new tab), which you can see being demonstrated in the video above, is so simple it takes just 15 minutes to prepare.This curry is the perfect sauce for chicken breasts and infuses each breast with garam masala, chilli flakes, and paprika.
From goodto.com


SOY SAUCE CHICKEN (豉油雞) | MADE WITH LAU
Step 8 - Create sauce & ladle onto chicken. Add 3 ladlefuls of the soy sauce from earlier into the wok. Turn the heat on high and let it come to a boil. Meanwhile, prepare a slurry with cornstarch (2 tbsp) and water (4 tbsp). Turn the heat down to low and slowly pour in the slurry, stirring constantly to avoid lumps.
From madewithlau.com


SOY SAUCE CHICKEN — DASH OF SOY CULINARY SCHOOL
2020-08-19 Add rock sugar. Turn heat on to high, cover, and bring to a full boil. Meanwhile, wash and dry chicken legs. When sauce is boiling, turn to medium heat. Add chicken legs to pot with the “thick” side down so the meaty part is submerged in the sauce completely. Lid on. Cook for 15 min. Baste top of legs at least once.
From dashofsoy.com


CHICKEN WITH SOY SAUCE RECIPES - THESUPERHEALTHYFOOD
2022-06-08 Therefore, the quality of the light soy sauce is critical for the outcome of the soy sauce chicken. Therefore, I suggest using a good quality light soy sauce for this recipe. Dark soy sauce is of secondary importance in this recipe. The main purpose of dark soy sauce is to add color and the caramelized sweet taste, not so much of the umani ...
From thesuperhealthyfood.com


SOY SAUCE CHICKEN DRUMSTICKS | CASUALLY PECKISH
2020-10-26 Now add soy sauces, sugar, sesame oil and water. Mix thoroughly, bring sauce to boil. STEP 4. Reduce heat to low, place a lid on and simmer for 30 minutes. Turn the chicken pieces every 10 minutes to allow even seasoning. STEP 5. Mix in corn starch and cold water mixture. The sauce will thicken almost instantly. STEP 6.
From casuallypeckish.com


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