Saute Of Chicken With Soy Sauce Recipes

SOY SAUCE CHICKEN

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.

SOY SAUCE CHICKEN

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.

SIMPLE SOY SAUCE CHICKEN

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.

SAUTE OF CHICKEN WITH SOY SAUCE

Steps:

• heat olive oil in frying pan over med heat.
• add chicken, season with salt and pepper and cook for 3 minutes.
• add green onions, celery, and red peppers, continue cooking for 4 minutes.
• stir in soy sauce and cook for 2 minutes.
• incorporate chicken stock and simmer 2 minutes over low heat.
• dissolve cornstarch in cold water, stir into mixture and bring to a boil for 1 minute.
• pour sauce over hot pasta, sprinkle with cheese.
• serve while hot.

SOY SAUCE CHICKEN

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.

SAUTEED CHICKEN BREASTS WITH SOY GLAZE

Steps:

• Cook the chicken in oil in a large skillet until done.
• Remove from the pan and turn the heat to medium-low.
• Mix the first four ingredients.
• Add to skillet and let bubble for 1 to 2 minutes.
• Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.

SOY-SAUCE CHICKEN

Steps:

• Remove the legs from the chicken and remove all the surrounding skin. Cut each leg into two pieces, separating the drumstick from the thigh. Set the pieces aside. Cut the two wings from the chicken at the shoulder joints and set them aside. Pull off the skin from the chicken breasts and remove them from the carcass. Set them aside. (Freeze the chicken neck and carcass bones for use in stock; either discard the skin or make it into crackling by spreading it out on a cookie sheet and cooking it in a 400-degree oven for 20 to 25 minutes, until crisp.)
• Halve the chicken liver and place the pieces with the drumsticks, thighs, breasts, wings and gizzard in a dish. Add the oil, soy sauce and Tabasco sauce. Mix well and let it marinate until cooking time, at least three hours. (The recipe can be completed to this point up to one day ahead.)
• Transfer the drumsticks, thighs, wings and gizzard to a large nonstick skillet (reserving the marinade), and cook them, covered, over medium heat for about 12 minutes, turning the pieces occasionally so they brown uniformly on all sides. Add the chicken breasts and cook, covered, for an additional 6 to 7 minutes, turning the breasts after about 3 minutes. Remove the skillet from the heat and set the chicken aside, covered, until serving time. (Although it is preferable to cook the dish just before serving, the cooking in this step can be done up to 30 minutes before.)
• Just before serving, add the scallions, tomatoes, remainder of the marinade, water, the chicken livers, pepper and salt. Cook, covered, for 2 1/2 to 3 minutes.
• Divide the four pieces of dark meat and two wings among six plates, one piece per plate. Cut each of the breasts into three pieces and add one piece of breast meat to each plate along with a small piece of the liver. Spoon some of the tomatoes and marinade over the chicken and serve with the baked yams.

CHICKEN WITH VINEGAR AND 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.