Ginger Soy Chicken With Xo Sauce Reduction Recipes

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SOY-GINGER CHICKEN



Soy-Ginger Chicken image

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

4 bone-in chicken thighs (about 1-1/2 pounds), skin removed
4 chicken drumsticks (about 1 pound), skin removed
2 medium carrots, sliced
4 green onions, thinly sliced
1/3 cup soy sauce
2 tablespoons brown sugar
1 piece fresh gingerroot (about 2 inches), peeled and thinly sliced
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon cold water
Hot cooked rice and minced fresh cilantro

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.

SOY-GINGER CHICKEN WITH GREENS



Soy-Ginger Chicken With Greens image

I serve these spicy pan-cooked pounded chicken breasts over a mound of pungent wild arugula or other salad greens. Some of the salad dressing serves as a marinade for the chicken.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons fresh lime juice
1 tablespoon seasoned rice vinegar
Salt to taste
1 garlic clove, minced or puréed
2 teaspoons minced fresh ginger
1/4 cup plus 2 tablespoons grapeseed oil or sunflower oil
1 tablespoon dark sesame oil
1 to 2 serrano or Thai green chiles, minced (to taste), or 1/8 to 1/4 teaspoon cayenne
2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
Salt and freshly ground pepper
2 tablespoons all-purpose flour or a gluten-free flour such as rice flour or corn flour
2 tablespoons chopped cilantro
4 cups wild arugula or salad mix, rinsed and spun dry

Steps:

  • In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
  • Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
  • Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
  • Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 22 grams, Carbohydrate 9 grams, Fat 28 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 3 grams, Sodium 515 milligrams, Sugar 2 grams, TransFat 0 grams

GINGER SOY SAUCE



Ginger Soy Sauce image

Make and share this Ginger Soy Sauce recipe from Food.com.

Provided by mama smurf

Categories     Sauces

Time 5m

Yield 1 1/2 cup

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup water
1 teaspoon sugar
1/2 teaspoon fresh ginger, grated
1 teaspoon sesame oil
2 tablespoons green onions, sliced thinly
1/4 teaspoon garlic, minced

Steps:

  • Whisk soy sauce, water, sugar, ginger, garlic and oil together in a small bowl. Let stand 10 to 15 minutes for the flavors to mix. Then wisk again.
  • Sprinkle with thinly sliced green onion. Use as a dipping suace for Ginger Chicken or any Asian dish.

Nutrition Facts : Calories 104.9, Fat 4.6, SaturatedFat 0.7, Sodium 4025.9, Carbohydrate 9.5, Fiber 0.9, Sugar 5.7, Protein 7.8

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 GINGER REDUCTION



Soy Ginger Reduction image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 5

1/4 tablespoon light soy sauce
1/2 teaspoon each minced garlic and ginger
2 teaspoons sugar
2 tablespoons rice vinegar
salt and pepper

Steps:

  • Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna.

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

GLAZED GINGER-SOY CHICKEN



Glazed Ginger-Soy Chicken image

Chinese-inspired glazed chicken from Fine Cooking magazine, will have you happily licking your fingers.

Provided by Mrs. Grosh

Categories     Chicken Breast

Time 58m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup hoisin sauce
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 teaspoon minced garlic
2 teaspoons minced fresh ginger
1 (3 -4 lb) roasting chickens, cut into pieces or 3 1/2 lbs chicken pieces
fresh ground black pepper

Steps:

  • Set a rack at the highest oven position and heat the oven to 400°F
  • In a small, shallow bowl, whisk the hoisin sauce, vinegar, soy sauce, garlic, and ginger.
  • Dredge each chicken piece in the glaze, coating completely.
  • Put the pieces, skin side down, in a rimmed, shallow 10x15-inch sheet pan. Pour any leftover glaze over the chicken; sprinkle liberally with pepper.
  • Roast on the top rack until the juices run barely clear when you prick the chicken, about 40 minutes.
  • Remove the pan from the oven and set the broiler on high. Turn the chicken over and baste it with the pan drippings. If a lot of fat has rendered out, spoon some off before broiling to prevent flare-ups.
  • Broil, basting the chicken and rotating the pan for even browning, until the chicken is shiny and well browned, about 8 minutes.
  • Drizzle the chicken with the pan drippings before serving.

Nutrition Facts : Calories 517.1, Fat 35.4, SaturatedFat 10.1, Cholesterol 160.9, Sodium 910.8, Carbohydrate 8, Fiber 0.6, Sugar 4.5, Protein 39.2

SOY-GINGER CHICKEN



Soy-Ginger Chicken image

FLAVOR BOOSTER Chicken thighs and drumsticks are not as lean as breast meat, but they have great flavor and stay juicy when cooked by long and slow methods such as braising. Here, they are braised in an oil-free liquid seasoned with soy sauce, brown sugar, fresh ginger, garlic, cilantro, balsamic vinegar, scallions, and ground spices.

Yield serves 4

Number Of Ingredients 14

1/3 cup soy sauce
2 tablespoons dark-brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, coarsely chopped, plus whole leaves for garnish
1 piece fresh ginger (about 2 inches), peeled and cut into thin strips
5 scallions, trimmed and thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
2 medium carrots, thinly sliced crosswise
1 cup plus 1 tablespoon water
1 tablespoon cornstarch
Cooked rice, for serving (optional)

Steps:

  • Preheat oven to 350°F. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
  • In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
  • Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
  • (Per Serving)(without rice)
  • Calories: 269
  • Fat: 8.5g (2.3g Saturated Fat)
  • Protein: 29.5g
  • Carbohydrates: 18.5g
  • Fiber: 2.1g

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