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
10-MINUTE COLA WINGS RECIPE BY TASTY
Frozen chicken wings are crisped in a skillet, then glazed in reduced cola soda and soy sauce for a sticky, silky sauce that's incredibly delicious-and easy! Avoid using diet soda, as it will not yield the same results.
Provided by Matt Ciampa
Categories Dinner
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat the olive oil in a medium nonstick skillet over medium heat. Add the chicken wings and sear for 1-2 minute per side, until just crispy.
- Add the soy sauce and cola and increase the heat to high. Bring to boil and cook, stirring constantly, until the sauce is reduced and syrupy and the wings are warmed through and well coated, 5-7 minutes.
- Garnish with scallions and serve immediately.
- Enjoy!
Nutrition Facts : Calories 718 calories, Carbohydrate 19 grams, Fat 50 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams
WINGS IN COLA
Chicken wings in a slightly sweet sauce. Good as an appetizer, or when paired with a side dish and salad. These make a fun meal!
Provided by Janet Schaufele
Categories Appetizers and Snacks Meat and Poultry Chicken
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken wings in a shallow casserole dish. Season with garlic salt and onion salt. Mix cola, sugar, and soy sauce; pour mixture over chicken wings.
- Bake, covered, at 325 degrees F (165 degrees C) for 2 hours. Turn wings over every 30 minutes. Uncover, and bake for an additional 1 to 2 hours. Turn wings every 30 minutes or so.
Nutrition Facts : Calories 315.4 calories, Carbohydrate 16.2 g, Cholesterol 87.4 mg, Fat 18.1 g, Protein 21 g, SaturatedFat 5.1 g, Sodium 313.7 mg, Sugar 15.8 g
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
SOY-GARLIC GLAZED COLA CAN CHICKEN
Crack open a can of cola for a more kid-friendly version of beer can chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 4h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce. Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade.
- Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to develop flavor. Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water. Whisk the cornstarch slurry into the sauce. Simmer the sauce for 1 minute more. Remove from the heat and add 1 teaspoon vinegar. Cool to room temperature, then strain, discarding the solids. Set aside 1/4 cup for drizzling at the end.
- Make the pickled peppers: Place the sliced peppers in a medium bowl. Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers. Let sit 10 minutes, then drain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve. Set aside.
- Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade, and pat dry with paper towels. (Discard the marinade.)
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright. Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side. Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes. Baste the chicken all over with the glaze and cover for 5 minutes. Turn the chicken so that the breast is facing the hotter side. Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more. Carefully remove from the grill and let rest 20 minutes before carving. Drizzle with some of the glaze and sprinkle with the sesame seeds. Serve the pickled peppers on the side.
COLA CHICKEN WINGS
Prepare to get messy with these sticky chicken wings, made with a glaze of cola, ketchup, soy sauce and mustard. A party food favourite, they're best served alongside plenty of napkins!
Provided by Cassie Best
Categories Buffet, Snack
Time 1h15m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Put the chicken wings in a pan and cover with 1 litre cola. Add the bay leaves and allspice berries. Cover and gently simmer for 20 mins. Heat oven to 180C/160C fan/gas 4. Drain the wings and pat dry. Transfer to a roasting tin and toss with the oil, then cook for 20 mins. Meanwhile, put the remaining cola, the soy sauce, ketchup, sugar and mustard in a pan and bubble until you have a thick glaze. Paint the glaze over the chicken and return to the oven for another 15-20 mins, brushing with more glaze at 5 min intervals.
Nutrition Facts : Calories 250 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 0.4 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
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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