EASY SOY SAUCE MARINATED CHICKEN
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
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.
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
PERFECT MARINATED CHICKEN BREASTS
This chicken will tingle your taste buds!! You will want to eat it every night! Hope you love it.
Provided by cookingqueen
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h20m
Yield 4
Number Of Ingredients 5
Steps:
- Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
- Preheat grill for medium heat and lightly oil the grate.
- Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 487.9 calories, Carbohydrate 12.7 g, Cholesterol 96.9 mg, Fat 31.6 g, Fiber 0.3 g, Protein 37.4 g, SaturatedFat 4.7 g, Sodium 1899 mg, Sugar 0.6 g
SOY AND GARLIC MARINATED CHICKEN
This is the easiest marinade I have ever used, and one of the most popular with my family. This recipe also works well with any cut of chicken--thighs, legs, etc.
Provided by CANDIELIPS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 4
Number Of Ingredients 3
Steps:
- In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
- Preheat an outdoor grill for medium high heat and lightly oil the grate.
- Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.
Nutrition Facts : Calories 151.8 calories, Carbohydrate 3.4 g, Cholesterol 67.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 0.8 g, Sodium 1862.8 mg, Sugar 0.6 g
SLOW-COOKED SOY-GLAZED CHICKEN
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
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
CHICKEN ROASTED WITH ONIONS AND SOY SAUCE
Provided by Eileen Yin-Fei Lo
Categories Chicken Onion Roast Kid-Friendly Soy Sauce Small Plates
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
- Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
- Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.
SIMPLE MARINATED CHICKEN BREASTS
My sister shared this recipe with me, and it has been a big hit at Farm Bureau picnics and other get-togethers.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first seven ingredients; remove 3/4 cup for basting; cover and refrigerate. In a large resealable plastic bag, place the chicken and remaining marinade. Seal bag and turn to coat, refrigerate for 4 hours or overnight., Drain and discard marinade. Grill chicken covered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer on each side or until juices run clear, basting several times.
Nutrition Facts :
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