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.
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.
Time 1h Yield 6 Number Of Ingredients 10 Steps:
Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
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.
Time 55m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Mix all ingredients, except chicken, scallions, sesame seeds in a large pot over medium heat. Add chicken, then let simmer 30-40 minutes, turning chicken pieces occasionally. Remove chicken pieces from sauce and set aside in a serving platter. Skim fat from the sauce, thicken it with cornstarch mixture (1 tsp cornstarch dissolved in 1 TB water) and pour the sauce over chicken. Sprinkle scallions and sesame seeds and serve with rice.
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.
More about “soy sauce chicken recipes”
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.
