Sweet Soy Glazed Chicken With Carrot Sesame Noodles Myoto 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.

MYOTO - MAKE YOUR OWN TAKE OUT: THAI CHICKEN NOODLE SOUP



MYOTO - Make Your Own Take Out: Thai Chicken Noodle Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil, 2 turns of the pan
1 medium size yellow onion, peeled, quartered and thinly sliced
3 garlic cloves, peeled and finely chopped
2 poblano or anaheim peppers, seeded and thinly sliced
Salt and freshly ground black pepper
1 cup shredded carrots, available in pouches in the produce department
6 cups, 1 1/2 quarts, chicken broth
1 1/2 pound chicken tenders cut into bite size chunks, 2 packages
2 small bundles from a 3.75 ounce package of bean thread noodles, there is usually 3 bundles in one package (recommended: Kame)
3 tablespoons cilantro leaves, chopped
15 fresh basil leaves, roughly chopped
1 lime

Steps:

  • Heat a large heavy-bottomed soup pot with vegetable oil, 2 turns of the pan, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the cilantro, basil and the juice of 1 lime.

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).

GARLIC & HONEY GLAZED SESAME CHICKEN RECIPE BY TASTY



Garlic & Honey Glazed Sesame Chicken Recipe by Tasty image

Here's what you need: chicken breasts, coconut amino, rice vinegar, sesame seed oil, Sweetleaf Stevia, cornstarch, almond flour, salt, ground black pepper, vegetable oil, honey, hoisin sauce, sweet chilli sauce, organic ketchup, coconut amino, water, sesame seed, green onion, vegetable oil

Provided by Diane Penrose

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

4 chicken breasts, cubed
2 tablespoons coconut amino
2 tablespoons rice vinegar
1 tablespoon sesame seed oil
2 tablespoons Sweetleaf Stevia
3 tablespoons cornstarch
6 tablespoons almond flour
1 teaspoon salt
½ teaspoon ground black pepper
vegetable oil, for cooking
2 tablespoons honey, or agave
2 tablespoons hoisin sauce
2 tablespoons sweet chilli sauce
4 tablespoons organic ketchup
4 tablespoons coconut amino
½ cup water
sesame seed, toasted, for garnish
green onion, diced, for garnish
vegetable oil, for frying

Steps:

  • Cut chicken breasts into bite-sized pieces. Put chicken, coconut aminos, rice vinegar, sesame oil and Stevia in a plastic bag and marinate in the fridge for 1 to 2 hours; drain.
  • Add vegetables to a shallow pan or skillet over medium heat.
  • Mix cornstarch, flour, salt and pepper in a large, sealed plastic bag.
  • In small batches, add chicken to flour mixture, shake gently to coat and toss into pan until golden brown. Drain on a paper towel.
  • Mix honey, hoisin sauce, chili sauce, ketchup, coconut aminos and water. Add to pan and bring to a boil then simmer until sauce begins to thicken.
  • Mix sauce and chicken together. Sprinkle it with sesame seeds and green onion and serve.

Nutrition Facts : Calories 298 calories, Carbohydrate 15 grams, Fat 14 grams, Fiber 1 gram, Protein 25 grams, Sugar 10 grams

SOBA NOODLES WITH SESAME CHICKEN



Soba Noodles with Sesame Chicken image

Thai-inspired sesame chicken noodle dish perfect for a light dinner. Easy to make and a great crowd pleaser. Kind to the waistline and keeps well too!

Provided by Collette Duck

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 18

1 (8 ounce) package dried soba noodles
⅓ cup soy sauce
3 tablespoons Thai-style chile sauce
2 tablespoons rice vinegar
1 tablespoon fresh lime juice
1 tablespoon ground ginger
1 tablespoon crushed red pepper flakes
1 teaspoon sesame oil
cooking spray
8 ounces skinless, boneless chicken breast, cut in bite-sized pieces
1 medium jalapeno pepper, seeded and chopped
3 cloves garlic, minced
1 cup sugar snap peas, trimmed and halved
1 cup julienned carrot
1 bunch green onions, green parts only, thinly sliced
¼ cup chopped fresh cilantro
2 tablespoons sesame seeds, or more to taste
1 tablespoon grated lime zest

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Stir in soba noodles and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Rinse in cool water, drain, and set aside in the pot.
  • Meanwhile, mix soy sauce, chile sauce, vinegar, lime juice, ginger, red pepper flakes, and sesame oil together in a small bowl and set aside.
  • Coat a skillet with cooking spray and heat over medium-high heat. Saute chicken in the hot pan until no longer pink in the center and juices run clear, 5 to 7 minutes. Remove from the pan and set aside.
  • Coat the same skillet with more cooking spray and heat over medium-high heat. Add jalapeno and garlic and saute for 30 seconds. Add snap peas and carrot and saute until just tender, 3 to 5 minutes. Add chicken back into the pan and saute for 1 minute.
  • Coat cooked soba noodles with cooking spray and return to medium heat. Add vegetables and chicken to noodles and mix well. Add soy sauce mixture and mix well. Heat through, stirring occasionally, about 3 minutes. Top with green onions, cilantro, sesame seeds, and lime zest.

Nutrition Facts : Calories 378.5 calories, Carbohydrate 61.1 g, Cholesterol 32.3 mg, Fat 5.9 g, Fiber 5.7 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 2191.6 mg, Sugar 3.8 g

SWEET SOY-GLAZED CHICKEN WINGS



Sweet Soy-Glazed Chicken Wings image

Make and share this Sweet Soy-Glazed Chicken Wings recipe from Food.com.

Provided by alligirl

Categories     Chicken

Time 55m

Yield 24 wing pieces, 4 serving(s)

Number Of Ingredients 14

1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons sake or 2 tablespoons dry sherry
4 medium garlic cloves, minced
3 lbs chicken wings, separated into 2 pieces, wing tips removed and discarded
1/4 cup packed dark brown sugar
1/4 cup soy sauce
2 tablespoons finely chopped fresh pineapple
2 tablespoons sake or 2 tablespoons dry sherry
1 tablespoon white wine vinegar
1 tablespoon naturally sweetened pineapple juice
1 medium garlic clove, minced
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
1 teaspoon toasted sesame seeds, for garnish

Steps:

  • For the chicken:.
  • Place brown sugar, soy sauce, sake or sherry, and garlic in a large resealable plastic bag and stir to combine.
  • Add chicken, seal (pressing out excess air), and turn the bag to coat the chicken evenly.
  • Place in the refrigerator and marinate, turning occasionally, for at least 2 hours or up to 12 hours.
  • Heat the broiler to high and arrange a rack in the middle of the oven. Line a baking sheet with aluminum foil and set a wire rack over the foil.
  • Remove the chicken from the marinade, letting any excess drip off, and arrange in a single layer on the rack. (Try not to let the wings touch.) Discard the marinade.
  • Broil the chicken until the meat starts to pull away from the bones and the skin is a deep golden brown, bubbling, and crisped, about 12 minutes. Remove from the oven and, using tongs, flip the wings over. Return to the oven and continue broiling until the skin is a deep golden brown, bubbling, and crisped on the second side, about 12 minutes more.
  • Meanwhile, prepare the sauce.
  • For the sauce:.
  • Place all ingredients except cornstarch-water mixture in a small saucepan and stir to combine.
  • Bring to a boil over medium-high heat.
  • Reduce heat to low and simmer until sauce has reduced to about 1/2 cup, about 10 minutes.
  • Add cornstarch mixture, whisk to combine, and cook until sauce has thickened, about 1 minute.
  • Transfer to a large heatproof bowl.
  • To serve:.
  • Add cooked wings to the sauce and toss to combine.
  • Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately.

Nutrition Facts : Calories 918.4, Fat 55, SaturatedFat 15.3, Cholesterol 262.2, Sodium 2268.5, Carbohydrate 32.4, Fiber 0.6, Sugar 28.2, Protein 66.8

SWEET SOY-GLAZED CHICKEN WITH CARROT-SESAME NOODLES (MYOTO)



Sweet Soy-Glazed Chicken with Carrot-Sesame Noodles (MYOTO) image

Here's another MYOTO (make your own take-out). Thai this one, you'll surely like it.

Yield 4 servings

Number Of Ingredients 19

Salt
1 pound thin long-cut pasta, such as vermicelli
1/4 cup tamari plus 1 tablespoon (eyeball it)
4 tablespoons brown sugar
1 3/4 cups chicken stock
Juice of 1 lime
4 large garlic cloves, 1 crushed, 3 chopped
3-inch piece of fresh ginger, peeled and grated or finely chopped
1/2 teaspoon red pepper flakes (eyeball it)
2 tablespoons vegetable oil, plus some for drizzling
1 large yellow onion, chopped
1 pound carrots, peeled and shredded with a box grater or the grating blade on a food processor
Freshly ground black pepper
6 thin-cut chicken breast cutlets
1 teaspoon toasted sesame oil
1/4 cup toasted sesame seeds
1/4 cup fresh cilantro leaves, a generous handful, chopped
1/2 cup fresh basil, 10 leaves, chopped or torn
1/4 cup fresh flat-leaf parsley, a generous handful, chopped

Steps:

  • Preheat a grill pan or outdoor grill over high heat.
  • Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Once it comes up to a boil, add some salt and the pasta. Cook the pasta until al dente. Drain and reserve it.
  • While the water is coming up to a boil, make the soy glaze. In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes. Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
  • Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan. Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently. If the pan starts to look dry, add a bit more oil.
  • While the carrots are cooking, grill the chicken. Season the chicken with some pepper and drizzle it with a little oil. Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze. Continue to cook it for another 3 to 4 minutes, or until it is cooked through. Brush again with the glaze, flip it, and then brush one last time with the glaze. Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
  • Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute. Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce. Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley. Toss thoroughly to combine. Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter. Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.

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From foodandwine.com


SOY SAUCE NOODLES - SWEET CARAMEL SUNDAY
2021-01-12 Add noodles to a heat proof bowl, boil the kettle and when boiled, pour water over the noodles. Add peanut oil to a wok, followed by sliced garlic, stir fry for 1-2 mins. Add chopped scallions, salt and pepper, stir fry 1 min. Drain noodles and …
From sweetcaramelsunday.com


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