Chicken Roasted With Onions And Soy Sauce Recipes

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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.

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.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE



Chicken Roasted with Onions and Soy Sauce image

Provided by Eileen Yin-Fei Lo

Categories     Chicken     Onion     Roast     Kid-Friendly     Soy Sauce     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3 pounds chicken breasts, with bones and skin, cleaned thoroughly but with some of its fat retained, and dried; each breast cut into quarters
2 tablespoons Chinese white rice wine or gin
3 tablespoons double dark soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 tablespoon Chinese white rice vinegar or distilled vinegar
1 teaspoon fresh ground black pepper
4 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
4 cups thinly sliced onions

Steps:

  • Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
  • Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
  • Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

SOY SPICED ROAST CHICKEN



Soy Spiced Roast Chicken image

Provided by Food Network

Time 2h15m

Yield 12 servings to share

Number Of Ingredients 21

One 4-pound roasting chicken
4 tablespoons peanut oil
1 tablespoon Chinese five-spice powder
1 teaspoon salt
1/2 teaspoon ground white pepper
Zest of 1 Mandarin orange, remaining orange reserved for later use
2 scallions, cut into 1-inch pieces and bruised
3 whole star anise
1 Fresno chile, split in half
One 2-inch piece ginger, sliced into coins
1 Mandarin orange
4 tablespoons honey
4 tablespoons low-sodium soy sauce
2 tablespoons freshly grated ginger
2 tablespoons chile oil
2 tablespoons low-sodium soy sauce
2 tablespoons red rice vinegar or red wine vinegar
1 tablespoon peanut oil
2 red chiles, seeded and finely chopped
2 scallions, finely chopped
1 large mandarin, zested and juiced

Steps:

  • Preheat the oven to 350 degrees F.
  • Pat the chicken dry inside and out with paper towels. In a small bowl, combine the peanut oil, five-spice powder, salt and pepper. Stir the zest into the spices. Rub the chicken inside and out with the spice mixture.
  • For the stuffing: Stuff the bird with the scallions, star anise, chile, ginger and orange (cut into pieces if needed). Roast the chicken for 1 hour undisturbed.
  • For the basting sauce: Combine the honey and soy sauce. After the chicken has cooked for 1 hour, baste the chicken liberally every 10 minutes until it is cooked through and an internal thermometer reads 160 degrees F, 30 to 40 minutes more. Remove the chicken and let rest tented with foil for 10 minutes before serving. Chicken temperature will reach 165 degrees F while resting.
  • For the salsa: While chicken rests, whisk together the ginger, chile oil, soy sauce, vinegar, peanut oil, chiles, scallions and mandarin juice and zest until well combined.
  • Carve the chicken tableside and serve the salsa on the side.

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

BAKED CHICKEN AND ONIONS



Baked Chicken and Onions image

Serve this healthy baked-chicken dish with our Rice Pilaf with Toasted Almonds.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 50m

Number Of Ingredients 6

2 onions, thinly sliced
1 cut-up chicken, (3 1/2 pounds in 8 pieces)
2 tablespoons vegetable oil
2 teaspoons coarse salt
1/2 teaspoon ground pepper
1 tablespoon paprika

Steps:

  • Preheat oven to 450 degrees. Place sliced onions and chicken pieces in a 9-by-13-inch baking dish or roasting pan. Drizzle with vegetable oil; season with coarse salt and ground pepper. Toss to coat.
  • Arrange chicken, skin sides up, on top of onions; sprinkle with paprika.
  • Bake, tossing onions and basting chicken occasionally, until juices run clear when chicken is pierced with the tip of a sharp paring knife, 35 to 40 minutes. Serve hot.

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 ROAST CHICKEN WITH GINGER AND SPRING ONION



Soy Roast Chicken With Ginger and Spring Onion image

A beautiful Chinese-flavoured roast from Ross Dobson's "Chinatown" book. This was perfect, with dark roasted skin over juicy flesh and a beautiful dressing - plus it's fun to hear the dressing sizzling when you pour the hot oil onto it! A very easy, foolproof roast - I rarely can roast chickens well in my dodgy over, but this one was perfect. Ideally put the chicken into marinade the night before roasting it.

Provided by currybunny

Categories     Whole Chicken

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (1 5/8 kg) chicken (3 lb 8oz)
1 tablespoon dark soy sauce
2 teaspoons sesame oil
3 tablespoons light soy sauce
2 tablespoons rice wine (shao xing)
1 teaspoon caster sugar
3 tablespoons chicken stock
2 tablespoons fresh ginger, finely shredded
4 spring onions, thinly sliced on the diagonal (scallions)
2 tablespoons peanut oil

Steps:

  • Rinse and dry chicken. Combine the dark soy sauce and 1 teaspoon of the sesame oil and rub the mixture all over the chicken. Place the chicken in a large bowl and refridgerate, uncovered, for a few hours or overnight; turn the chicken occaisionally.
  • Preheat over to 200°C (400°F). Line a roasting tin with baking paper. Put the chicken in the tin, breast side up, and roast for 20 minutes. Turn the chicken over and cook for another 20 minutes. Turn the chicken once more so that it is breast side up again and cook for 30 minutes or until golden brown and juices run clear when the thigh is pierced with a skewer.
  • Remove and allow to cool slightly then cut the chicken up Chinese style and arrange on a serving platter. (Or just cut into 10 pieces - legs, wings and breasts cut into 3).
  • Put the light soy, rice wine, sugar and stock into a small suacepan and heat gently for 2-3 minutes. Pour the sauce over the chicken, then scatter with the ginger and spring onions.
  • Wipe the saucepan dry with paper towels, then put the peanut oil and remaining teaspoon of sesame oil in the pan over high heat; when it reaches smoking point, carefully pour it over the chicken, which will cause the ginger and spring onion to sizzle. Serve immediately.

Nutrition Facts : Calories 638.7, Fat 45.9, SaturatedFat 12, Cholesterol 182.9, Sodium 1194.9, Carbohydrate 4.5, Fiber 0.6, Sugar 1.9, Protein 47.8

ROAST CHICKEN WITH SOY SAUCE



Roast chicken with soy sauce image

Roast chicken with butter, herbs & soy sauce.

Provided by selina_c

Time 2h

Yield Serves 6

Number Of Ingredients 0

Steps:

  • Preheat oven to 180 degrees. Rinse/clean and pat dry your chicken. Place it in a foil lined pan and let it chill.
  • Combine your butter and herbs and mix it all up.
  • Put the butter mixture on the chicken and rub it onto the skin. Now squeeze the juice of your lemon on top of your butter mixture (and save it!)
  • Slice an onion in a half, grab your garlic cloves and your squeezed lemon and shove it in your chicken's cavity.
  • In a 180 degree oven your chicken goes for at least an hour and a half. Ultimately the time it takes to cook will depend on how big your chicken is. Mine was 8 pounds and I kept him in there for 2 hours.
  • Half way through your cooking time, open up the oven and pour on some soy sauce all over the chicken & sprinkle on some paprika.
  • The chicken should now be left to cook for the remaining time.

ROAST CHICKEN WITH GINGER AND SOY SAUCE



Roast Chicken With Ginger and Soy Sauce image

Provided by Moria Hodgson

Categories     dinner, main course

Time 1h25m

Number Of Ingredients 5

1 3-to-4 pound chicken, including liver, heart and gizzards Juice
3 lemons
4 slices fresh ginger
5 cloves garlic, peeled
1/2 cup tamari soy sauce

Steps:

  • Wipe the chicken dry with paper towels. Place in a Romertopf, a clay pot with a tight-fitting lid, and squeeze on the juice from the lemons. Place the lemon skins inside the cavity.
  • Place a slice of ginger and a garlic clove between the wing joints and between where the leg joins the chicken. Place a clove in the cavity.
  • Sprinkle with soy sauce. Slice liver, heart and gizzards and place around the chicken
  • Cover the Romertopf and put into a cold oven. Turn the oven to 425 degrees and roast the chicken for an hour. Take the lid off and brown for 15 minutes.

Nutrition Facts : @context http, Calories 138, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 3 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 1 gram, Sodium 762 milligrams, Sugar 1 gram, TransFat 0 grams

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