SOY SAUCE CHICKEN
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
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 SAUCE CHICKEN
Soy sauce chicken is quick, easy, and full of flavor. It's a 3-ingredient recipe that we reach for whenever we don't feel like cooking. The chicken thighs stay juicy and tender and the flavor goes well with most side dishes. You'll love it!
Provided by Kristen Stevens
Categories Dinner
Time 17m
Number Of Ingredients 3
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.
Nutrition Facts : ServingSize 2 chicken thighs, Calories 308 kcal, Sugar 1 g, Sodium 732 mg, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Carbohydrate 1 g, Fiber 1 g, Protein 44 g, Cholesterol 215 mg, UnsaturatedFat 9 g
HAINANESE CHICKEN RICE RECIPE BY TASTY
Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal, sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 32
Steps:
- To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.
- Remove any excess fat from the chicken and set aside for later.
- Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.
- Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.
- Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.
- Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.
- After it's cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.
- In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.
- Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.
- Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.
- While the rice is cooking, carve the chicken for serving.
- Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.
- Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.
- Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.
- Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 1248 calories, Carbohydrate 87 grams, Fat 76 grams, Fiber 1 gram, Protein 47 grams, Sugar 9 grams
CHINESE CHICKEN FRIED RICE I
Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g
SOY-GARLIC CHICKEN WITH FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
- Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
- Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
- Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1023 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
SOY SAUCE MARINATED CHICKEN BREASTS (RICE COOKER)
Another yummy sounding recipe from Aroma. I've modified this to make a meal in one...cooking rice and chicken and veggies at the same time. Again my brown rice settting is 90 mins. Adjust time according to your machine.
Provided by MsSally
Categories One Dish Meal
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine soy sauce, sugar, sesame oil, garlic and ginger with chicken breasts and allow to marinate.
- Pour rice and broth into rice cooker. Cover with lid and press brown rice setting. Allow to cook for 1 hour.
- Place chicken breasts and marinade on foil sprayed with nonstick cooking spray, top with slivered onion and make packet. Place vegetables in seperate foil packet. Carefully open lid of cooker and place steam tray into the rice cooker. Place chicken packet in tray. Close the lid and steam for 10 minutes Then open lid again and place vegetables in allow to steam till cooker changes to keep warm.
- Carefully check chicken for doneness and Using oven mitts carefully remove steam tray from the rice cooker and serve immediately.
Nutrition Facts : Calories 461.2, Fat 5.4, SaturatedFat 1.1, Cholesterol 34.2, Sodium 1025.3, Carbohydrate 76.2, Fiber 3.4, Sugar 4.6, Protein 25.1
SOY STEAMED CHICKEN WITH RICE
A veg-packed meal for all the family you'll make again and again
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
- Re-cover the pan and cook for a further 12-14 mins until everything is tender.
Nutrition Facts : Calories 553 calories, Fat 8 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 1.33 milligram of sodium
SOY RICE AND CHICKEN
Adapted from Roger Ebert's _The Pot and How to Use It_ (yes, THAT Roger Ebert), this uses a rice cooker to make a luscious rice dish with bits of chicken and shiitake. Don't use a supermarket-standard soy sauce, or it will be too salty - seek out a light soy, it will be worth the effort. Adapted from an article by Caroline Russock at Serious Eats. http://bit.ly/apOK39
Provided by DrGaellon
Categories Chicken Thigh & Leg
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the sushi rice under running water until it runs clear. Cover with cold water and set aside to soak.
- Cover shiitake pieces with 3/4 c soy sauce and set aside to soak until soft.
- In a non-stick pan, heat 2 tbsp oil over medium heat until it shimmers. Add ginger and stir until fragrant, 1-2 minutes. Add chicken and 2 tbsp soy sauce; stir-fry until chicken is cooked through, 3-4 minutes. Set aside on a plate until thoroughly cool (this is important, or the rice cooker will shut off early).
- Rinse regular rice under running water until it runs clear; drain well. Drain sushi rice well and set both aside.
- Squeeze the shiitake mushrooms dry, but save the soy sauce.
- In the same non-stick pan, heat the remaining oil over medium heat until shimmering. Add the onions and garlic and stir-fry until garlic is fragrant, 60-90 seconds. Add the mushrooms and stir-fry 2 minutes. Add all the rice and 3 tbsp soy sauce and very quickly stir-fry until rice is coated with oil and soy, about 1 minute.
- Transfer rice and chicken to rice cooker. Add 4 1/2 cups water and the reserved soy sauce used to soak the mushrooms. Add a pinch of salt. Stir vigorously for 5-6 minutes to dissipate heat (or the cooker will not sense correctly). Cover and press the rice cooker button; cook until it finishes its cycle.
Nutrition Facts : Calories 567.3, Fat 9.9, SaturatedFat 1.4, Sodium 2859.4, Carbohydrate 103, Fiber 2.4, Sugar 1.4, Protein 14.3
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