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
SALT AND VINEGAR CHICKEN
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g
SOY BALSAMIC CHICKEN THIGHS
Found this in a cook book I got at the library, have been using a lot of balsamic vinegar recently and this recipe appealed. The flavours are delicious and its so easy. Prep time includes marinating.
Provided by Evie3234
Categories Chicken
Time P1DT40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the soy sauce, balsamic vinegar, sugar, garlic, salt and pepper until the sugar is dissolved.
- Put cleaned and dry chicken thighs in a large sealable plastic bag, add the soy mixture, force out excess air and leave to marinate for up to 24 hours.
- Preheat oven to 425F Transfer chicken and marinade to a large shallow baking pan (do not crowd chicken) then roast in middle of oven turning twice until chicken is cooked through for about 35-40 minutes.
- Arrange chicken on serving dish.
- Skim fat from the pan juices, place baking dish across 2 burners on top of stove add 1/3 cup water and deglaze over mod high heat stirring and scraping up brown bits, do this till reduced to about 1/4 cup.
- (approx 2 minutes) Spoon sauce over chicken.
- * As you can see a few have found this too salty for their taste.I suggest you use a salt reduced soy sauce if your tastes prefer a less salty dish.
Nutrition Facts : Calories 345.9, Fat 21.5, SaturatedFat 6, Cholesterol 118.4, Sodium 1261.1, Carbohydrate 9.9, Fiber 0.2, Sugar 8.4, Protein 26.4
SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN
Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.
Provided by Chris Morocco
Categories Bon Appétit Chicken Dinner Citrus Ginger Garlic Soy Sauce Lemongrass Lime Juice Cilantro Winter
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken:
- Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
- Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
- Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
- Dipping sauce and assembly:
- Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
- Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
- Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
- Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
- Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.
CHICKEN WITH VINEGAR AND SOY SAUCE
Provided by Jacques Pepin
Categories dinner, weekday, main course
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the chicken legs in half to separate the thighs from the drumsticks. Sprinkle the chicken pieces with the salt and pepper.
- Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet. Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides. Transfer the chicken to a plate and set it aside.
- Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute. Stir in the garlic and add the vinegar and wine. Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
- Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 8 grams, Sodium 662 milligrams, Sugar 5 grams, TransFat 0 grams
PHILIPPINE CHICKEN ADOBO
Steps:
- Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.
- Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.
- Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.
- Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice.
Nutrition Facts : Calories 565, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 259 milligrams, Sodium 1974 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 65 grams
VINEGAR-AND-GARLIC-BRAISED CHICKEN
A Filipino-inspired braise similar to adobo with the potent combination of vinegar, soy sauce, sugar, and garlic that acts as both marinade and simmer sauce. Once the chicken is tender and the sauce reduces to a glossy consistency, it takes on a sweet and sour flavor that is delightful drizzled over a bowl of Coconut Rice and steamed baby bok choy.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h
Number Of Ingredients 8
Steps:
- Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
- Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
- Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.
CHICKEN WITH VINEGAR SAUCE
A garlicky, flavourful, truly seductive chicken dish. It takes time and a lot of love, but I promise you the result is heavenly. This dish is so comforting and for me, the cooking process is almost therapeutic :-). I hope you will enjoy this as much as we do. *recipe from La Reglade French Bistro, our local favorite
Provided by Izzy Knight
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Make sure chicken parts are patted dry.
- Season them.
- Heat olive oil in large sauté pan or dutch oven.
- Lay the chicken skin side down (cook the chicken in batches if the pan is not large enough) turn chicken to allow it to brown evenly on all sides (about 3 minutes each side.).
- Add butter, diced onion, garlic cloves, and sauté for a few more minutes.
- Remove any access fat.
- Deglaze the pot with the white wine vinegar and reduce the liquid COMPLETELY.
- Add the bouquet garni, white wine, chicken stock and diced tomatoes to the pot.
- Bring to a boil, lower the heat to a slow simmer, cover and simmer for 30 minutes.
- Take off the lid, raise the temperature to medium, take out the herb sachet and cook for another 10 minutes (patience, patience! this process will reduce the liquid and thicken the sauce).
- Plate chicken with the sauce and garnish chopped parsley.
CHICKEN IN GARLIC-VINEGAR SAUCE
Make and share this Chicken in Garlic-Vinegar Sauce recipe from Food.com.
Provided by Realtor by day
Categories Chicken Thigh & Leg
Time 3h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
- Heat 2 teaspoons oil and butter in a large heavy casserole or Dutch oven over medium heat. Add half the chicken pieces and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to a large plate. Add 2 teaspoons oil to the pot. Add the remaining chicken and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Remove to the plate.
- Heat 2 more teaspoons oil. Add shallots and garlic and cook, stirring, until the shallots are soft and lightly browned, about 1 minute. Add vinegar and bring to a simmer. Return the chicken to the pot. Pour in broth and then carefully nestle the thyme sprigs among the chicken pieces (or stir in dry thyme).
- Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
- Just before the chicken is done, whisk sour cream, mustard, tomato paste and flour in a small bowl until smooth. Combine tomatoes, chives, the remaining 1 teaspoon oil and pinch of salt in another small bowl; reserve for
- When the chicken is done, remove to a plate, discarding the thyme sprigs (if using). Stir the sour cream mixture into the sauce; bring to a simmer. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with the tomato mixture.
Nutrition Facts : Calories 429.6, Fat 30.9, SaturatedFat 9.5, Cholesterol 116.5, Sodium 375.3, Carbohydrate 9.1, Fiber 0.9, Sugar 1.5, Protein 28.6
CHICKEN SAUTE IN TOMATO-VINEGAR SAUCE
Make and share this Chicken Saute in Tomato-Vinegar Sauce recipe from Food.com.
Provided by evelynathens
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tblsp oil in large saucepan over low heat.
- Add garlic and saute 2 minutes.
- Add tomatoes and reserved juice, stock, vinegar and bay leaf.
- Bring to boil.
- Reduce heat and simmer gently until reduced to sauce consistency, about 25 minutes (can be prepared 1 day ahead).
- Cut each breast in half cross-wise.
- Season with rosemary and salt and pepper.
- Heat remaining 2 tblsps of oil in large skillet over medium heat.
- Add chicken, skin side down.
- Saute until cooked through, about 5 minutes per side.
- Transfer to platter; keep warm.
- Add sauce to same skillet and bring to simmer, scraping up any browned bits.
- Reduce heat to low.
- Mix in butter, whisking, 1 piece at a time.
- Stir in parsley.
- Taste sauce and adjust seasoning, adding more vinegar if a sharper flavour is desired.
- Discard bay leaf.
- Spoon sauce over chicken.
- Serve with rice.
Nutrition Facts : Calories 434.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 108.1, Sodium 521.3, Carbohydrate 6, Fiber 1.5, Sugar 3.4, Protein 34
VINEGAR CHICKEN
My grandmother used to make something similar to this quite often. It was one of the grandkids favorites. She would serve it to us with honey carrots and mashed potatoes.
Provided by Sureglad
Categories Chicken Breast
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- Lightly grease a 13 x 9-inch pan.
- Place the chicken in the pan.
- In a small bowl, combine the vinegar, soy sauce, and Worcestershire sauce.
- Sprinkle 1/3 of this mixture over the chicken.
- Season with the salt, pepper, garlic powder, and onion powder.
- Bake for 30 minutes.
- Remove the chicken from the oven, and baste with another 1/3 of the vinegar mixture. Bake 15 minutes longer.
- Baste again with the remaining vinegar mixture.
- Return to the oven, and continued baking for 15 minutes, until the skin is golden brown and crispy.
Nutrition Facts : Calories 269.3, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 1253.2, Carbohydrate 2.8, Fiber 0.2, Sugar 1.2, Protein 32.1
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- Trim excess fat from chicken pieces. Heat a large sauté pan or deep, lidded skillet with enough oil to lightly coat the bottom over medium-high flame. Brown the chicken on both sides, working in batches, if needed. Transfer browned chicken to plate.
- Reduce heat to medium. Add soy sauce, vinegar, coconut milk, pepper, bay leaves, garlic, sugar and dried chili to pan, stirring to combine. Return chicken to pan, skin side up. Liquid should come partway up the sides of the chicken pieces, not submerge it. Add a little water if you need more liquid—we did not.
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