CHICKEN MARINADE
A little sherry makes all the difference in this succulent grilled chicken recipe with an Asian flair.
Provided by margie12
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 4h30m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium bowl, mix soy sauce, vegetable oil, sherry, brown sugar, and garlic. Pour into a large resealable bag. Place chicken in the bag, and shake to coat. Marinate in the refrigerator at least 4 hours.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Place chicken on the prepared grill. Cook 6 to 8 minutes on each side, or until no longer pink and juices run clear. Discard remaining marinade.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 16.2 g, Cholesterol 0 mg, Fat 27.3 g, Fiber 0.6 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 3633.3 mg, Sugar 11 g
CHICKEN WITH FRESH HERBS AND SHERRY WINE VINEGAR
Provided by Rozanne Gold
Categories Chicken Herb Broil Quick & Easy Dinner Vinegar Spring Summer Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk first 5 ingredients in large bowl. Add chicken; turn to coat.
- Preheat broiler. Arrange chicken, skin side down, on large rimmed baking sheet. Pour marinade over; broil 4 minutes. Turn chicken. Broil until cooked through and skin is browned, about 6 minutes.
- Transfer chicken to platter. Add vermouth and cold butter to juices on sheet. Place sheet over 2 burners on medium heat. Cook until sauce is reduced to 1/2 cup, scraping up browned bits, about 2 minutes. Pour warm sauce over chicken.
CHICKEN AND ASPARAGUS STIR-FRY
I always prefer to cook with chicken thigh fillets rather than the breast when stir-frying because their thin layer of fat promotes tenderness and moisture. The addition of asparagus spears adds texture, colour and a vegetable component to the dish.
Provided by Kylie Kwong
Categories Dinner
Time 45m
Yield SERVES 4 with steamed rice as a meal or 4-6 as part of a banquet
Number Of Ingredients 16
Steps:
- 1. Combine marinade ingredients in a large bowl, add the chicken and toss to coat. Cover, and leave to marinate in the refrigerator for 30 minutes. 2. Wash asparagus and trim woody ends. Peel lower parts of the stems, if necessary, and finely slice on the diagonal. Set aside. 3. Heat 2 tablespoons of the oil in a wok until the surface seems to shimmer slightly. Add half the marinated chicken and stir-fry for 1 minute. Remove from the wok with a slotted spoon and set aside. Add the remaining chicken and stir-fry for 1 minute, remove from the wok and set aside. 4. Add the remaining oil to the hot wok, stir in asparagus, spring onions and ginger and stir-fry for 1 minute. Return chicken to the wok, add wine or sherry and stir-fry for 30 seconds. Lastly, add water, soy sauce or tamari, sugar and sesame oil and stir-fry for a further minute or until chicken is slightly browned and just cooked through. 5. Arrange chicken on a platter and top with finely sliced spring onions.
SOY HONEY CHICKEN
I found this recipe in a 365 ways to cook chicken book...Only 360 more recipes until I'm done!! I like to add more honey and the dry sherry..i like the sweetness of the chicken.
Provided by jjreaties
Categories Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine honey, soy sauce, sherry,gingerroot and garlic in a small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat.Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning 2 or 3 times.
- Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350 F 30 minutes. Bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside.
- Uncover chicken; brush with marinade. Bake uncovered, 30-45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.
Nutrition Facts : Calories 647.5, Fat 34.7, SaturatedFat 9.9, Cholesterol 172.5, Sodium 2174.3, Carbohydrate 37.5, Fiber 0.4, Sugar 35.4, Protein 46.8
SOY-ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
- Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.
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
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.
DOREEN'S STEAK MARINADE
This is one of my favorite marinades when we eat red meat!
Provided by DOREENB
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger, and garlic. Marinate steaks for at least 4 hours before grilling as desired.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 5.6 g, Cholesterol 0 mg, Fat 7.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.1 g, Sodium 529.2 mg, Sugar 3.7 g
CHICKEN SATAY WITH SPICY PEANUT SAUCE
Chicken satay is the perfect addition to any appetizer spread. It's great for parties and casual dining. Serve with a green salad to make a full meal of it.
Yield 4
Number Of Ingredients 15
Steps:
- In a medium-sized shallow bowl, combine soy sauce, sherry, lemon rind and juice, and whisk in oil.
- Cut chicken into strips (4 inches x ½ inch / 10 cm x 1 cm).
- Add chicken to soy mixture and marinate covered in refrigerator for 4 hours.
- To make the peanut sauce combine peanut, milk, soy sauce, lemon juice, sherry, brown sugar, curry powder, hot pepper sauce and garlic in a small saucepan. Heat until warm.
- Thread chicken onto wooden skewers (8 inch / 20 cm)*, 2 strips per skewer. Cook on barbecue 4 minutes, turning once.
- Add 1 piece cantaloupe to each skewer and cook 1 minute longer or until a thermometer inserted into the chicken reads 165°F (74°C).
- Serve 4 skewers per person with peanut sauce for dipping.
Nutrition Facts :
GARLIC SOY CHICKEN
Categories Chicken Garlic Ginger Mushroom Marinate Sauté Quick & Easy Bell Pepper Sherry Gourmet
Yield Serves 2
Number Of Ingredients 15
Steps:
- Make sesame vegetables:
- In a heavy skillet heat vegetable oil over moderate heat until hot but not smoking and cook bell pepper, mushrooms, scallions, and red pepper flakes, stirring, until vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste.
- Make chicken:
- In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
- In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
- Drizzle chicken with sauce and serve with sesame vegetables.
MAPLE SYRUP CHICKEN
Steps:
- Place chicken pieces in casserole dish and cover with syrup, oil, vinegar, tomato puree, sherry and soy sauce. Season with salt and pepper and add curry powder, marjoram and cloves. Combine well and marinate for 4 hours at room temperature.
- Place casserole on stove top on low heat and simmer 30 minutes. Add onion, mushrooms, raisins, almonds, green pepper and celery and cook another 30 minutes. Serve with wild rice.
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
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