Soy Sauce Chicken And Rice Food

SWEET SOY-GLAZED CHICKEN

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.

SOY SAUCE MARINATED CHICKEN BREASTS (RICE COOKER)

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.

SOY-GARLIC CHICKEN WITH FRIED RICE

Steps:

• Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
• Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
• Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
• Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.

SOY STEAMED CHICKEN WITH RICE

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

CHICKEN AND SOY SAUCE

Steps:

• Mix together the first 5 ingredients; add 1 tablespoon oil and chicken, coating well (the oil should keep the chicken shreds separate during stir-frying).
• Heat 1 1/2 tablespoons oil in wok or large skillet; add chicken mixture and stir-fry until medium well then move to side of pan.
• Add green onions, garlic, and sesame oil to available space in pan and stir-fry until fragrant.
• Add cucumber, water chestnuts, and red pepper and stir briefly.
• In small bowl, mix together the soy sauce, water, sugar, vinegar, wine, dash pepper, and cornstarch; stir into wok or skillet; cover and cook until steamy, then stir to mix well.
• Serve immediately.

SOY SAUCE CHICKEN WINGS

Steps:

• In a bowl, add ½ cup of soy sauce, ½ cup of water, 2 tablespoons of dark soy sauce, and 3 tablespoons of brown sugar. Then, mix them well.
• Push the sauté button on the instant pot. After, add ½ tablespoon of sesame oil, 4 slices ginger, and 6 cloves of garlic. Stir fry them a little bit.
• Next, add 1.5 pounds of washed party chicken wings into the pot. (The chicken wings don't need to be completely thaw. I used frozen party chicken wings.)
• After that, stir the sauce mixture well and pour into the pot.
• The following step, mix the sauce with the chicken well. After, close the lid and vent. Push the manual button to adjust time for 5 minutes at high pressure. Then, naturally release the pressure.
• In the meanwhile, cut 2 sticks of green onion into small strips.
• Lastly, add green onion and mix them. Then, use a skimmer to remove excess fat from the sauce.

CHICKEN RICE BOWL WITH SOY-MUSHROOM SAUCE

Steps:

• Bring the water for the rice to a boil in a large saucepan. Add a pinch of salt and stir in the rice.
• Reduce the heat to medium-low to keep the mixture at a slow simmer. Cover tightly and cook until the rice is tender but not mushy, 30 to 35 minutes. Remove from the heat and set aside until ready to serve.
• Place the chicken, 1/3 of the scallions, 1/3 of the garlic and all of the ginger in a wok or large skillet.
• Add the chicken broth and bring the mixture to a simmer over medium heat (do not boil).
• Continue cooking, turning several times, until the chicken is tender and cooked through, 6 to 8 minutes.
• Transfer the chicken to a cutting board and strain the broth into a measuring cup and discard the solids.
• Once the chicken has cooled enough to handle, shred it into bite-sized pieces, transfer to a bowl and toss with 2 teaspoons of the sesame oil. Set aside.
• Wipe any excess moisture from the skillet and heat the vegetable oil over medium-high heat.
• Add the remaining garlic and stir-fry for 30 seconds. Add the mushrooms, cook for another minute, then add the soy sauce and sugar.
• Continue cooking for 2 minutes, then stir in 3/4 cup of the reserved broth.
• Bring the mixture to a simmer, then slowly add the beaten egg, stirring continuously until the sauce has thickened.
• Add the remaining scallions and sesame oil along with a few grinds of black pepper. Remove from the heat.
• To serve, fluff the rice with a fork and place a portion in each of 4 serving bowls. Top with a portion of shredded chicken and spoon the mushroom sauce over the top.
• Garnish with a little more black pepper and serve immediately.

SOY SAUCE CHICKEN

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.

SOY SAUCE CICKEN

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.

SOY SAUCE CHICKEN

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.

CRISPY CHICKEN A L'ORANGE AND BROWN RICE

Steps:

• Preheat oven to 375 degrees.
• Cook rice according to package and toss with the butter and chopped raw carrots. Spread the rice mixture in a large casserole dish sprayed with non-stick cooking spray.
• Sprinkle the orange juice over the rice and than place all the chicken pieces in a single layer over the rice and season with salt and pepper.
• Spread a layer of orange marmalade on the chicken and scatter the rest over the rice.
• Sprinkle the soy and honey over the chicken and rice.
• With the back of a wooden spoon, poke a few wholes in the rice to allow the juices from all the ingredients to get into the rice.
• Bake uncovered for 50 minutes and once browned, cover loosely with foil and let cook another 10 minutes until the chicken is cooked through and the rice is brown, bubbling and a little crusty on the edges.
• Enjoy!

THREE CUP CHICKEN (SAN BEI JI)

Steps:

• Heat the oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, scallions, and chilies, if using, and cook until just fragrant, about 1 minute.
• Add the chicken pieces and lightly brown, stirring occasionally, 2 to 3 minutes.
• Add the rice wine, soy sauce and sugar and bring to a boil, stirring occasionally.
• Reduce the heat to a simmer and cook, covered, until the chicken pieces are cooked through and the sauce has reduced to a thick, slightly syrupy consistency, about 15 minutes. If the sauce is not thick enough, continue cooking uncovered, stirring occasionally, until it has reduced to your desired consistency.
• Stir in the basil and remove from heat. Serve immediately with the rice.

BROCCOLI AND CHICKEN STIR-FRIED RICE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
• Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
• Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute.

SOY SAUCE CHICKEN

Steps:

• Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
• Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3-4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
• Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
• Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
• Heat the sauce in the wok over high heat and boil for 3-4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

SOY-GLAZED CHICKEN WITH BROCCOLI

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).

CHICKEN SOY SAUCE WITH ONION

Steps:

• Heat a 12-inch skillet one minute over medium-high heat; add thighs skin down.
• Cook 10-12 minutes.
• Turn and cook 8-10 minutes longer until browned.
• Transfer chicken to a plate.
• Remove all but 1 tbsp drippings from skillet.
• Add onion.
• Reduce heat to medium-low; cook stirring for 12 minutes until onions are tender.
• Return chicken to skillet; pour soy sauce and water over chicken and onions.
• Cover; simmer for 15 minutes.
• Transfer chicken to plate with slotted spoon.
• Cook sauce 1 minute more.
• Pour over top of chicken.

SOY & CHILLI CHICKEN WITH PEPPERS & PEANUTS

Steps:

• Mix together the wine, cornflour and half the soy sauce in a large bowl, then tip in the chicken pieces and toss to coat. You can do this up to a day ahead and keep covered and chilled until needed. Heat half the oil in a wok over a high heat and fry the chicken for 4-5 mins, stirring occasionally, until golden on all sides. Scoop out onto a plate.
• Heat the rest of the oil in the same wok and fry the peppers and spring onion whites for 1 min. Add the garlic, ginger and chilli, and stir-fry for another minute. Add the sugar, vinegar and the remaining soy. Let everything sizzle for 30 seconds, then tip the chicken and any juices into the wok along with the nuts. Stir-fry for another 1-2 mins until the chicken is cooked through. Stir through the spring onion greens and serve with rice or toss through some cooked noodles, if you like.