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
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
GRILLED CHICKEN MARINADE
Simply the best chicken marinade for any occasion. Works wonderfully on top of a salad.
Provided by Jennifer
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h20m
Yield 5
Number Of Ingredients 9
Steps:
- Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
- Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
- Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 233 calories, Carbohydrate 2.4 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 0.3 g, Protein 24.3 g, SaturatedFat 2.3 g, Sodium 482.2 mg, Sugar 0.3 g
3 INGREDIENT BARBECUE SOY CHICKEN DRUMSTICKS
Oven Baked Barbecue Soy Chicken Drumsticks are so quick & simple to make! Baked in a 3 ingredient sauce packed with so much flavour, this chicken is a hit! Ready and on the table in minutes with no marinating = zero effort.
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 430°F | 220°C.
- Arrange drumsticks into a baking dish. Pour in the sauces and vinegar and add the garlic. As an option, add a drizzle of sesame oil and vinegar, and rub the sauces into the chicken until evenly coated. Season with salt to taste (about 1/2-1 teaspoon).
- Cover with foil and bake in the oven for 25 minutes, or until just cooked through.
- Change oven settings to broil/grill on medium heat. Uncover and allow chicken to broil until golden browned. Flip drumsticks and allow to brown on the other side.
- Serve over rice, with mashed potatoes, noodles or steamed vegetables!
Nutrition Facts : Calories 315 kcal, Carbohydrate 14 g, Protein 27 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 139 mg, Sodium 156 mg, Sugar 10 g, ServingSize 1 serving
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.
CHICKEN MARINADE
The absolute BEST chicken marinade. Quick, healthy and perfect for grilling or baking chicken. Juicy, flavorful chicken every time!
Provided by Erin Clarke / Well Plated
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- If making chicken breasts, place them on a cutting board, cover with plastic wrap, and with a meat mallet or rolling pin, pound into an even thickness. (If using tenders or thighs, you can skip the pounding).
- With a fork, poke holes all over the chicken (this will allow the marinade to absorb).
- In a large ziptop bag, combine the garlic, lemon zest and juice, olive oil, soy sauce, Worcestershire sauce, thyme, oregano, salt, and pepper.
- Add the chicken. Seal the bag, removing as much excess air as possible.
- "Squish" the bag to coat the chicken, then place the bag on a plate or inside a shallow baking dish to guard against leaks.
- Marinate the chicken at room temperature for 15 to 30 minutes (the longer the better), or refrigerate for up to 12 hours (I find about 5 to 6 hours is ideal-since this is a small amount of lemon juice, you can push to 24 hours if absolutely necessary). Do not let marinade for longer, or the meat will start to break down. Let the chicken stand at room temperature for 15 minutes prior to cooking.
- When ready to cook: Preheat your grill to medium high (425 to 450 degrees F) or preheat your oven to 425 degrees F. Remove the chicken from the marinade, shaking off any excess.
- To grill: cook chicken over high heat until charred in spots and the internal temperature reaches 160 to 165 degrees F on an instant read thermometer, flipping halfway through, about 8 to 12 minutes total for breasts or thighs or 4 to 8 minutes for tenders. Do not overcook!
- To bake: Arrange the chicken in a single layer in a foil- or parchment-lined baking dish large enough to hold it comfortably without the chicken touching. Bake the chicken until it reaches 160 F to 165 degrees F on an instant read thermometer inserted at the thickest part. Don't overcook! For breasts you will need about 14 to 16 minutes (for small/medium breasts that are about 6 to 7 ounces), 16 to 20 minutes (for medium/large breasts that are 8 to 10 ounces), or 20 to 25 minutes (for larger breasts). Bake thighs or tenders for 15 to 20 minutes.
- Remove the chicken to a plate and cover. Let rest for at least 5 minutes. Serve!
Nutrition Facts : ServingSize 1 (of 4), Calories 305 kcal, Carbohydrate 4 g, Protein 43 g, Fat 12 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 127 mg, Fiber 1 g, Sugar 1 g
SIMPLE MARINATED CHICKEN
The name says it all! The nutritional information will not be correct, as the marinade is discarded.
Provided by SweetySJD
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine soy sauce, mayonnaise, vinegar and garlic in a large plastic food storage bag.
- Add chicken and marinate 20 minutes, turning occasionally.
- Broil chicken 7 minutes each side, or until cooked through.
- Sprinkle with pepper.
Nutrition Facts : Calories 223.9, Fat 9.6, SaturatedFat 1.6, Cholesterol 80.6, Sodium 1281.7, Carbohydrate 6, Fiber 0.2, Sugar 1.6, Protein 27.2
SOY SAUCE CICKEN
Soy sauce chicken (See Yao Gai/Si Yau Kai / 豉油鸡) is a famous Cantonese cuisine that is easy to prepare. The flavor is exceptional, achieving by using top quality premium soy sauce and poach at a sub boiling temperature.
Provided by KP Kwan
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Clean the chicken whole leg and drain.
- Measure all the ingredients in the Braising liquid section and put it into a pot.
- Saute the ingredients in the Aromatic section until it turns fragrant. Add to the braising liquid.
- Bring the braising liquid to a boil. Put the chicken into the pot and add sufficient water until it covers the chicken.
- Adjust the heat until the liquid is barely boiling. Let the chicken poach in the liquid for twenty minutes.
- After twenty minutes, switch off the stove and cover the pot with a lid. Let the braising liquid cool down slowly while keeping the chicken poaching in it.
- After fifteen minutes of poaching, remove the chicken.
Nutrition Facts : Calories 1562 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 468 milligrams cholesterol, Fat 83 grams fat, Fiber 6 grams fiber, Protein 148 grams protein, SaturatedFat 22 grams saturated fat, ServingSize 1, Sodium 953 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 52 grams unsaturated fat
SOY SAUCE CHICKEN
Make a homemade version of soy sauce chicken (see yao gai), a classic Chinese dish. This recipe has a less labour-intensive method that you can do at home
Provided by Thy Lundkvist
Categories Dinner
Time 1h5m
Number Of Ingredients 13
Steps:
- Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
- Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
- Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
- Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
- Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
- While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.
Nutrition Facts : Calories 423 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 34 grams protein, Sodium 2.8 milligram of sodium
HONEY SOY CHICKEN DRUMSTICKS
Sticky, sweet and savory, these honey soy chicken drumsticks are super delicious! Baked in the oven, they come out perfectly juicy and full of flavor.
Provided by Becky Hardin
Categories Main Course
Time 1h10m
Number Of Ingredients 10
Steps:
- Wash and pat dry the drumsticks with a kitchen towel. Place in a 10.6 x 7 inch baking dish and season with salt and pepper. Preheat oven to 375F.
- In a medium bowl, combine all marinade ingredients. Pour over chicken and massage for 5 minutes. Cover the baking dish with aluminum foil and leave 30 minutes to marinate.
- Remove aluminum foil and place the baking dish in the middle of the oven. Cook for 40 minutes until drumsticks are nicely brown.
- Remove from the oven and garnish with green onions and sesame. Serve with the pan juices and your favorite side dish.
Nutrition Facts : Calories 370 kcal, Carbohydrate 24 g, Protein 29 g, Fat 18 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 139 mg, Sodium 1823 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
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- Mix the marinade ingredients in a medium bowl. Pour into a large resealable plastic bag and add the chicken thighs. Place on a plate and marinate in the fridge for 1 hour, turning the bag midway.
- Preheat your oven to 350 degrees F. Remove the chicken thighs from the bag and arrange them in a baking dish large enough to accommodate them in a single layer. Pour the marinade on top and use your hands to massage it into the chicken thighs.
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- Put all the marinade ingredients except the herbs together in a saucepan. Bring the mixture to a boil. Take it off the heat immediately, add the herbs and let it cool.
- Pat the chicken pieces dry and lay them in a dish in one layer. Cover with the marinade. Leave the chicken to sit in the marinade for at least 1 hour in the refrigerator, turning the pieces every so often to make sure they are marinating evenly.
- Preheat the oven to 400 degrees. Transfer marinated chicken to an oven-safe baking sheet, cover with aluminum foil, and bake for 20 to 25 minutes, basting with remaining marinade every 8-10 minutes, until internal temperature reaches 165 degrees fahrenheit. Remove chicken from the oven.
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