Glazed Ginger Soy Chicken Recipes

SOY GLAZED CHICKEN BREAST WITH SCALLION GINGER OIL

Steps:

• Mix the soy sauce, honey, sesame oil, dark soy sauce, and hoisin sauce in a bowl. Add the chicken breasts and let marinate for at least 30 minutes or overnight.
• Now make the scallion ginger oil. Cut the scallions in half lengthwise and then slice roughly. Mince the ginger. You can also run it through a Microplane or grater. I did half and half so as to improve the texture of the sauce. Heat 1/3 cup oil in a small saucepan over medium heat. Add the ginger and immediately turn the heat down to low. Cook for 5-10 minutes. Add the scallion and cook for another minute. Turn off the heat and season with salt. Set aside.
• Heat a skillet or griddle over medium-high heat and drizzle on a couple tablespoons of oil. Lay the chicken breasts evenly in the pan. Let sear for 4-5 minutes per side, until cooked through. If you like, you can use the leftover marinade to brush the chicken breasts as they cook. But this step isn't strictly necessary.
• When the chicken is cooked through, plate and spoon the ginger scallion sauce over the top. Serve with rice or noodles with some green veggies on the side and you've got an easy, healthy, and satisfying weeknight Chinese dinner!

STICKY GINGER SOY GLAZED CHICKEN

Steps:

• Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
• When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
• Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

GLAZED GINGER-SOY CHICKEN

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.

GLAZED GINGER-SOY CHICKEN

Steps:

• Set a rack at the highest oven position. 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 10×15-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.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

SOY-GINGER CHICKEN

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.

GINGER GLAZED CHICKEN FEET WITH BROWN SUGAR AND SOY

Steps:

• TIP: No prep is necessary for the feet other than washing them, but if you wish you can cut the first knuckle off to remove the toenail.
• Put feet in large stew pot and pour enough water in just to cover them.
• Put lid on and bring to boil then lower to simmer and cook for 1 hour.
• Remove feet and empty broth to use at a different time if desired or just discard it.
• In same pot, combine the remaining ingredients except for cornstarch and water.
• Heat and stir until sugar has melted.
• Return feet to the heated sauce. Bring to boil again, then reduce heat, cover and simmer for another hour or until feet are tender. They should just about fall off the bone when they are done.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.