Simple Soy Sauce Chicken 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

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

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.

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

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.

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Top Asked Questions

What is the best way to cook chicken in soy sauce?
Pat the chicken dry with paper towels. In a pot large enough to hold the chicken (e.g., 8-quart pot) combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, roasted Szechuan peppercorn, ginger, cinnamon stick, and the water. Bring to a boil. Add the chicken, breast side down.
What is soya sauce chicken?
Soya sauce chicken is a tasty dish that is from Hong Kong. It's something that sounds very simple but it requires a lots of cooking arts to create such amazing recipe. Chicken is marinated and braised in soy sauce, cut into pieces, and served with mouthwatering soy mixture sauce.
How to bake soy sauce chicken thighs?
An easy recipe for baked soy sauce chicken thighs. Marinate briefly, then bake for one hour at 350 degrees F, and your tasty dinner is ready! Mix the marinade ingredients in a medium bowl. Pour into a large resealable plastic bag and add the chicken thighs. Place on a plate and marinate in the fridge for 1 hour, turning the bag midway.
How do you make the best stir fry sauce?
Heat on medium high heat, then add star anise, cinnamon stick, shallot, ginger, and bay leaves. Sauteed for 5 minutes or until their fragrance is released. Add sugar, dark soy sauce, light soy sauce, 2 cups of temper broth, and 2 cups of water. Stir to combine everything. Bring to boil then reduce the heat to medium high, simmer for 10 minutes.

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