Soy Glazed Chicken With Broccoli Recipes

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SWEET SOY-GLAZED CHICKEN



Sweet Soy-Glazed Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup sweet soy glaze (such as Kikkoman)
2 tablespoons rice vinegar
2 cloves garlic, grated
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
6 cups pre-cut vegetables, such as broccoli florets, red bell peppers and/or carrots (about 14 ounces)
Cooked white rice, for serving

Steps:

  • Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
  • Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
  • Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
  • Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.

SOY-GLAZED CHICKEN AND TOFU WITH SPRING VEGETABLES



Soy-Glazed Chicken and Tofu with Spring Vegetables image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
1 large chicken breast, skin removed, diced into 1-inch pieces
Salt and pepper, to season
3 ounces firm tofu, cut into 1-inch cubes and lightly dusted with flour
2 ounces broccoli florets, chopped
2 ounces fresh snap peas
1/3 cup honey
1/4 cup reduced-sodium soy sauce
3 ounces shelled edamame beans
1 pinch red pepper flakes

Steps:

  • Set a saute pan with 2 tablespoons of the olive oil over medium-high heat. Season the chicken with salt and pepper and, once oil starts to smoke lightly, place the chicken into the hot pan. Saute the chicken until it is cooked through. Remove the chicken from the pan and set aside.
  • Wipe the pan clean and set it back over medium-high heat. Add the remaining 2 tablespoons olive oil. Once the oil begins to lightly smoke again, add the floured tofu and saute until golden brown on all sides. Remove the tofu from the pan and set it aside.
  • Next, add the broccoli and peas to the pan and saute until tender. Reduce heat to medium-low and push the vegetables to one side of the pan. Add the honey to the other side of the pan and heat it until it begins to simmer. Add the soy sauce and bring everything to a simmer.
  • Stir in the edamame and red pepper flakes, cooking for 30 seconds, before adding the chicken and tofu to the pan. Saute everything together until all the ingredients are evenly coated and glazed.

Nutrition Facts : Calories 325 calorie, Fat 17 grams, SaturatedFat 2 grams, Cholesterol 27 milligrams, Sodium 627 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 17 grams, Sugar 24 grams

SOY-GLAZED CHICKEN WITH BROCCOLI



Soy-Glazed Chicken with Broccoli image

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

Provided by Anna Stockwell

Categories     Chicken     Kid-Friendly     Honey     Soy Sauce     Vinegar     Ginger     Broccoli     Rice     Green Onion/Scallion     Sesame Oil     Small Plates     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

3 Tbsp. honey
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
1 tsp. finely grated ginger (from one 2" piece)
1 Tbsp. vegetable oil
4 skinless, boneless chicken thighs
1 1/2 tsp. kosher salt, divided, plus more
1 large head of broccoli, cut into florets
Steamed rice (for serving)
Sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)

Steps:

  • Whisk honey, soy sauce, vinegar, and ginger in a small bowl.
  • Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8-10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6-8 minutes more.
  • Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4-5 minutes. Season broccoli with remaining 1/2 tsp. salt.
  • Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).

HONEY & SOY CHICKEN WITH SESAME BROCCOLI



Honey & soy chicken with sesame broccoli image

Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 55m

Number Of Ingredients 8

3 tbsp soy sauce
3 tbsp honey
2 tbsp oil
1 tbsp garlic & ginger paste
8 skin-on chicken thighs
1 large head broccoli , cut into florets
1 tbsp sesame seeds
rice , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
  • When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

Nutrition Facts : Calories 401 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium

BROCCOLI AND CHICKEN STIR-FRY



Broccoli and Chicken Stir-Fry image

Made up. Serve with rice.

Provided by Jeri

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 3

Number Of Ingredients 10

⅔ cup soy sauce
¼ cup brown sugar
½ teaspoon ground ginger
1 pinch red pepper flakes, or to taste
2 tablespoons water
2 tablespoons cornstarch
2 teaspoons vegetable oil, or to taste
3 skinless, boneless chicken breast halves, cut into chunks
1 onion, sliced
3 cups broccoli florets

Steps:

  • Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely.
  • Heat oil in a large skillet over high heat. Fry chicken and onion in hot oil until the chicken is no longer pink in the center and the onion is tender, 5 to 7 minutes. Stir broccoli with the chicken and onion; saute until the broccoli is hot, about 5 minutes. Push the chicken and vegetables mixture to the side of the skillet.
  • Pour the soy sauce mixture into the vacant part of the skillet. Stir the cornstarch slurry into the soy sauce mixture until the color is consistent. Move the chicken and vegetables back into the center to the pan; saute until the sauce thickens and coats the chicken and vegetables, about 5 minutes more.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 40.7 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 4.1 g, Protein 33.4 g, SaturatedFat 1.6 g, Sodium 3307.3 mg, Sugar 23.5 g

COCONUT-GOCHUJANG GLAZED CHICKEN WITH BROCCOLI



Coconut-Gochujang Glazed Chicken With Broccoli image

Gochujang, a staple of Korean cooking, is a fermented red chile paste made from spicy Korean chile peppers and glutinous rice. Here, it's combined with coconut milk, which mellows the spicy gochujang into a creamy sauce. Fresh ginger is the key ingredient, infusing the sauce with brightness and spice that balance the rich coconut. This recipe calls for broccoli as the vegetable accompaniment, but cauliflower or brussels sprouts would also work. The sauce can be made in larger batches and used on grilled pork ribs, chicken wings or even pan-fried tofu.

Provided by Kay Chun

Categories     dinner, quick, weeknight, poultry, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Kosher salt and black pepper
1 (2-inch) piece fresh ginger, peeled and cut into matchsticks (about 1/3 cup)
1/2 cup unsweetened coconut milk
3 tablespoons turbinado sugar or 2 tablespoons light brown sugar
2 tablespoons gochujang paste
2 tablespoons low-sodium soy sauce
1 pound broccoli florets, cut into 2-inch pieces
Cooked rice, for serving
Sliced scallions or chopped fresh cilantro, for garnish

Steps:

  • In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes.
  • Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes.
  • Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain.
  • Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS



Soy-Glazed Chicken Breasts With Pickled Cucumbers image

The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.

Provided by Dawn Perry

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
1/4 cup rice vinegar
Kosher salt and black pepper
1/4 cup low-sodium soy sauce or tamari
2 tablespoons honey or maple syrup
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 tablespoons vegetable oil
2 garlic cloves, smashed
1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
Cilantro leaves and tender stems, for serving
Steamed rice, for serving

Steps:

  • In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
  • In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
  • In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
  • Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
  • Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

SLOW-COOKED SOY-GLAZED CHICKEN



Slow-cooked soy-glazed chicken image

Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice

Provided by Tom Kerridge

Categories     Dinner

Time 2h30m

Number Of Ingredients 17

1 chicken (about 2kg)
small piece of ginger, peeled and finely grated (peel reserved)
1 tsp Chinese five-spice powder
3 garlic cloves, finely grated
1 tbsp Shaohsing wine or dry sherry
2 tbsp soy sauce
150ml chicken stock
1 tbsp honey
3 tbsp soy sauce
2 star anise
2 Little Gem lettuces, leaves separated
1 bunch of spring onions, trimmed and finely shredded
½ cucumber, cut into thin strips
1 red chilli, sliced
small bunch of coriander, chopped
50g roasted peanuts or cashews, roughly chopped
cooked rice, to serve

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.

Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium

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2020-04-17 Heat a large heavy skillet over medium-high heat with 1 Tbsp oil. Add chicken and cook 1 minute undisturbed then stir fry 5 minutes until golden and just cooked through. Remove chicken to a bowl. Sautee Veggies: In the same skillet over medium-high heat, add 1 Tbsp oil, broccoli florets, sliced onion and mushrooms and stir fry 3 minutes until ...
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SOY-GLAZED CHICKEN WITH BROCCOLI | PUBLIC MAGAZINE
2021-04-27 Whisk honey, soy sauce, vinegar, and ginger in a small bowl. Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8–10 minutes. Pour sauce over chicken and reduce heat to medium-low.
From publicmagazine.net


CROCKPOT HONEY SOY CHICKEN WITH BROCCOLI - SPICY SOUTHERN ...
2020-01-23 Instructions. Place chicken in a crockpot and top with diced onion. In a medium bowl, mix together soy sauce, honey, tomato paste, ginger, vinegar, garlic, sesame oil, and red pepper flakes. Pour over chicken. Cover crockpot and cook on low for 4 hours. Remove chicken from crockpot and shred.
From spicysouthernkitchen.com


ORIENTAL CHICKEN WITH BROCCOLI & SOY SAUCE . RECIPE FOR A ...
Recipe's Ingredients. Adjust Servings: 4 Chicken Breast Boneless Chicken Breast Slices: 1 Cup Fresh Broccoli Chopped, Mile 0 is recommended: 3 Tablespoons Olive Oil Extra Virgine Olive Oil is Recommended: 2 Tablespoons Soy Sauce: 2 Crushed Garlic: 2 Sliced Scallion Stalks: You can also add. 2 Tablespoons Crushed Ginger: Nutritional information for Oriental Chicken with …
From cookafterme.com


HONEY-GLAZED BBQ CHICKEN WITH CHARRED BROCCOLI AND LIME ...
2020-04-19 Pile the chicken up to one side of the barbecue, off the heat, so it keeps warm. Rest the butter pan on the grill bars, off the direct heat, so …
From telegraph.co.uk


QUICK ORANGE CHICKEN AND BROCCOLI - JUST A TASTE
2020-05-04 Whisk together the sauce then set it aside. Add the vegetable oil to a large skillet set over medium-high heat. Once the oil is hot, add the chicken and cook, stirring occasionally, for 4 minutes. Add the garlic and cook, stirring frequently, for 2 minutes. Add the broccoli and cook, stirring frequently, until the broccoli is tender, about 4 ...
From justataste.com


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