Chicken breast and soy sauce.....any easy recipe?!
Answers: I'm making dinner, and i have jasmine rice (steam) on the side.
4 boneless chicken breast
1 cup soy sauce
1 stick butter
6 chopped garlic cloves
1/2 cup light brown sugar
Place the chicken breasts in a baking dish. Put all other ingredients into a sauce pan and bring to a boil, let simmer for 5 minutes. Remove from heat and pour over chicken. Let bake on 350 degrees for 45 minutes.
sounds good yum
chicken chop suey
chicken teriyaki..real easy..mix soy and chicken in wok or sum type pan an cook
1. The breast may have cartilage, bone and tendons remaining from the original removal of the breast from the whole chicken. Use a standard, sharp kitchen knife to remove any unwanted bits and pieces.
2. Remove the entire wing from the breast, being careful to leave as much meat as possible on the breast portion. You can save the wing for a stock, or cook it as you wish.
3. Remove as much skin from the breast as you would like. Keep in mind that a skinless breast contains less fat than a breast with skin intact. However, a skinless breast will require a small amount of added fat to sear or fry it nicely. You can cut the chicken breast into small chunks to add to a stir fry, cut it into strips, or leave the chicken breast whole to be fried, barbecued or seared.
4. Use boneless chicken breasts in these recipes:
Apple-Stuffed Chicken Breast
Garlic Chicken Fried Chicken
Chicken and Summer Squash
Quick Chicken and Wine
4 tsp. minced garlic
2 tbsp. minced fresh ginger
1 (6 oz.) can unsweetened pineapple juice
1/4 c. orange juice
1/3 c. soy sauce
1/4 c. cider vinegar
1/4 c. honey
Also will need:
12 whole chicken breasts, split, skinned and boned
1/4 c. Chinese duck sauce
In a blender or food processor fitted with a steel knife. combine the garlic, ginger, pineapple juice, orange juice, soy sauce, vinegar and honey. Whirl until well blended.
Place the chicken breasts in a large glass or enamel covered baking dish and pour the marinade over them. Cover the plastic wrap and refrigerate for at least 24 hours, turning the breasts occasionally to redistribute the marinade.
Time allowance for final preparation: 20 minutes.
Preheat the broiler, positioning the rack 4 inches from the heat.
Transfer the chicken breasts from the marinade to jelly roll pans or cookie sheets. (The marinade may be saved, refrigerated for up to one month, and used again). Brush the surface of the breasts with the duck sauce, broil for 5 to 10 minutes, without turning until the breasts are firm to the touch. Time depends on thickness of breasts and heat of the broiler. Serve immediately.
(The breasts may also be grilled over charcoal, but allow additional time to prepare the coals, which should be red hot but not flaming. Depending upon the fire's heat, turn the breasts after 5 minutes, brushing again with duck sauce.
Not soy sauce... use worshirie instead. much better flavor and it will keep the chicken very moist and juicy
Honey soy chicken
The rice would go great to... prepare rice like usual
1/3 cup of soy
2 Tbs Honey
seaseme seeds (optional)
marinade chicken breast in ingredients for 1 hour at least. ( remember keep chicken in the fridge when sitting marinading)
Pre-heated oven to hi temp about 180-190 degrees, chicken should take 25-30 minutes... reserve marinage from chicken and spoon over at intervals during cooking time to keep chicken moist. Be care full not to char marinade because it will turn sticky and thicken.
serve with Salad and rice
enjoy
Mix soy sauce with brown sugar, garlic, ginger and a bit of pepper. Heat in microwave to melt sugar, and add more sugar to reach a non-salty sauce. Place chicken in a foil covered pan with sauce, and put in the oven at 350 deg. for 45 min to 1 hour. It is called shoyu (soy) chicken. It is much better marinated for a day or so, but still has lots of flavor this way as well. Reserve some of the sauce to pour over rice. Local island favorite. (almost forgot, remove foil near the end of cooking time to slightly brown)
Poach. Boil seasoned (salt, pepper, green onion, ginger or any prepared vegetable seasoning - whatever you like) water, drop chicken in, stir gently, then remove chicken from pot and set aside. (The chicken brought down water temp. and you need to bring it back up again. So, bring water to boil again. Then carefully lower chicken into water again. Turn fire down to simmer chicken for about 30 min. Turn off heat. Leave chicken in water for another 20 min.-- or until breasts are well done. The time needed depends on how many breasts you are cooking. (The simmer time is always longer than the time resting in hot water.)
When chicken is cooked, it should be very tender. Eat dipped in soy sauce.
Here ya go...
Slice chicken breast into strips.
Beat egg with soy sauce and little ginger.
Put flour in a bowl.
Put more flour in another bowl and season with season salt, garlic powder, and onion powder.
Dip chicken strip into flour, then egg, then seasoned flour. Deep fry until golden brown.
Serve with your Jasmine rice and maybe some broccoli. :P
For people who like chicken and are looking for something a little different, this recipe is for you. Brown sugar, soy sauce, and cocoa provide the base for this rather colorful dish. Goes well on a bed of fried rice. Refried beans make a good side dish. Substitute your favorite vegetables for tomatoes and Cheddar cheese for the Swiss (or Gouda if you can afford it).
Dark Saucy Chicken
INGREDIENTS
* 2/3 cup packed light brown sugar
* 1 cup light soy sauce
* 1/4 cup unsweetened cocoa powder
* 1 tablespoon chopped cilantro
* 1 tablespoon dried sage
* 1/4 cup finely ground almonds
* 1/4 cup chopped green bell pepper
* 1/4 cup chopped red bell pepper
* 1/4 cup cubed tomatoes
* 2/3 cup diced Swiss cheese
* 4 skinless, boneless chicken breast halves - cubed
DIRECTIONS
1. In a bowl, mix the brown sugar and soy sauce. Stir in the cocoa, cilantro, sage, and almonds. Set aside.
2. In a separate bowl, toss together the green bell pepper, red bell pepper, tomatoes, and Swiss cheese.
3. Heat the oil in a skillet over medium heat. Place chicken in the skillet, and cook 15 minutes, until juices run clear. Reduce heat to low, and stir in the brown sugar and soy sauce mixture until heated through. Top with the peppers, tomatoes, and cheese to serve.
enjoy!!!
sorry can't help
but hey it sounds yummy
have a blast with your dinner
see you in yr guestions
take care now
sorry for not being able
to help