Soy Glazed Chicken Thighs With Asparagus And Scallions Recipes

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SOY GLAZED CHICKEN THIGHS



Soy Glazed Chicken Thighs image

Provided by Karen Kelly

Categories     Dinner

Number Of Ingredients 5

4 chicken thighs (skin on)
3 garlic cloves (diced)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup tamari or regular soy sauce (gluten free soy sauce)
2-3 tbsp honey

Steps:

  • Whisk together all ingredients and pour into a Ziploc bag.
  • Add chicken thighs and let marinate at least an hour and up to overnight.
  • Preheat oven to 450°.
  • Line a sheet pan with foil and place chicken on skin side down.
  • Cook for 15 minutes, then flip the chicken over.
  • Cook for another 15-20 minutes or until chicken in cooked through and browned.
  • Pour pan drippings over chicken and serve immediately.

ASIAN GLAZED CHICKEN THIGHS



Asian Glazed Chicken Thighs image

Everyone goes for this super moist, garlicky chicken, including my fussy kids. For your holiday buffet or family gathering, serve it with rice or noodles. -Carole Lotito, Hillsdale, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup rice vinegar
3 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 teaspoons canola oil
4 boneless skinless chicken thighs (about 1 pound)
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot or 1/2 teaspoon ground ginger
Toasted sesame seeds, optional

Steps:

  • In a small bowl, whisk vinegar, soy sauce and honey until blended. In a large nonstick skillet, heat oil over medium-high heat. Brown chicken on both sides., Add garlic and ginger to skillet; cook and stir 1 minute (do not allow garlic to brown). Stir in vinegar mixture; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until a thermometer inserted in chicken reads 170°., Uncover; simmer 1-2 minutes longer or until sauce is slightly thickened. If desired, cut into bite-size pieces and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 735mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

GARLICKY CHICKEN THIGHS WITH SCALLION AND LIME



Garlicky Chicken Thighs With Scallion and Lime image

These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn't get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.

Provided by Alison Roman

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 1/2 pounds bone-in, skin-on chicken thighs
Kosher salt and freshly ground pepper
1 tablespoon canola oil
1 bunch scallions
1 head garlic, unpeeled and halved crosswise
2 cloves garlic, peeled and finely grated
2 tablespoons fresh lime juice, plus 1 lime
1 tablespoon low-sodium soy sauce

Steps:

  • Season chicken with salt and pepper on both sides.
  • Heat oil in a large Dutch oven or large, high-sided skillet over medium heat.
  • Add chicken, skin-side down and cook, undisturbed, until chicken is crisped and the fat has begun to render, 8 to 10 minutes. Using tongs, carefully flip chicken skin-side up. Cook until golden brown, 4 to 6 minutes.
  • Meanwhile, thinly slice two scallions; set aside.
  • Add both halves of the head of garlic, cut side down, and remaining whole scallions to the pot and season with salt and pepper, tossing to coat in the chicken fat. Cook until scallions are lightly blistered and browned, about 3 minutes. Add grated garlic and stir a minute or two, but do not brown.
  • Add lime juice, soy sauce and 1 cup of water. Bring to a simmer and partly cover. Cook until chicken is completely tender and nearly falling apart on the underside and liquid is reduced by three-quarters, 15 to 20 minutes. Discard the halved head of garlic.
  • Scatter sliced scallion over chicken and using a Microplane or zester, zest lime over. Cut lime into quarters and serve alongside.

Nutrition Facts : @context http, Calories 448, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 32 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 569 milligrams, Sugar 1 gram, TransFat 0 grams

HONEY-AND-SOY-GLAZED CHICKEN THIGHS



Honey-and-Soy-Glazed Chicken Thighs image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.

Provided by Kay Chun

Categories     dinner, easy, lunch, weeknight, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

Steps:

  • Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
  • On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
  • Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram

SOY-GLAZED CHICKEN WITH BROCCOLI



Soy-Glazed Chicken with Broccoli image

A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.

Provided by Anna Stockwell

Categories     Chicken     Kid-Friendly     Honey     Soy Sauce     Vinegar     Ginger     Broccoli     Rice     Green Onion/Scallion     Sesame Oil     Small Plates     Dinner     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

3 Tbsp. honey
3 Tbsp. soy sauce or tamari
3 Tbsp. unseasoned rice vinegar
1 tsp. finely grated ginger (from one 2" piece)
1 Tbsp. vegetable oil
4 skinless, boneless chicken thighs
1 1/2 tsp. kosher salt, divided, plus more
1 large head of broccoli, cut into florets
Steamed rice (for serving)
Sliced scallions, toasted sesame seeds, and hot sesame oil (for serving; optional)

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).

GRILLED SOY-BASTED CHICKEN THIGHS WITH SPICY CASHEWS



Grilled Soy-Basted Chicken Thighs With Spicy Cashews image

Here's a hack I performed on a recipe for an appetizer portion of skewered chunked chicken thighs that the great live-fire cooks and cookbook writers Chris Schlesinger and John Willoughby wrote many years ago, and that I have slowly altered into a main-course grilled dinner. The skinless chicken browns nicely over a medium flame, and the sugary soy basting sauce lacquers it beautifully in the final few minutes of cooking. It's terrific with rice, or as a topping for a salad of sturdy greens. You may wish to double the recipe for Sriracha-roasted cashews. Those are addictive, and for them you will find many delicious uses.

Provided by Sam Sifton

Categories     dinner, weeknight, barbecues, poultry, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1/2 cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
1/2 cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
Hot sauce, to taste
2 1/2 pounds skinless, boneless chicken thighs
1/4 cup brown sugar (light or dark) or molasses
2 tablespoons peeled and minced ginger
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)

Steps:

  • Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a small baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
  • Meanwhile, in a large bowl, whisk together sesame oil, 1/2 cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate until ready to cook.
  • For the basting sauce, combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
  • When you are ready to cook the chicken, build a fire in a charcoal grill, leaving about 1/3 of the cooking space free of coals. When coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one burner to high, leaving the others off, then lower cover and heat for 15 minutes.)
  • Using tongs, remove chicken thighs from marinade and cook, directly over the coals, turning every few minutes, until they are well-browned but not crusty, approximately 8 to 10 minutes. Then, using a pastry brush, begin to baste them with the soy, ginger and sugar mixture, until they develop a lacquer, an additional 8 to 10 minutes, again turning every few minutes. (If chicken threatens to burn, place it over the part of the grill without coals.)
  • Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve.

SLOW-COOKED SOY-GLAZED CHICKEN



Slow-cooked soy-glazed chicken image

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

1 chicken (about 2kg)
small piece of ginger, peeled and finely grated (peel reserved)
1 tsp Chinese five-spice powder
3 garlic cloves, finely grated
1 tbsp Shaohsing wine or dry sherry
2 tbsp soy sauce
150ml chicken stock
1 tbsp honey
3 tbsp soy sauce
2 star anise
2 Little Gem lettuces, leaves separated
1 bunch of spring onions, trimmed and finely shredded
½ cucumber, cut into thin strips
1 red chilli, sliced
small bunch of coriander, chopped
50g roasted peanuts or cashews, roughly chopped
cooked rice, to serve

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

SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS



Soy-Glazed Chicken Breasts With Pickled Cucumbers image

The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.

Provided by Dawn Perry

Categories     dinner, weekday, poultry, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 English cucumber, thinly sliced
1 shallot, peeled, halved and thinly sliced lengthwise
1/4 cup rice vinegar
Kosher salt and black pepper
1/4 cup low-sodium soy sauce or tamari
2 tablespoons honey or maple syrup
4 boneless, skinless chicken breasts (1 1/2 to 2 pounds)
2 tablespoons vegetable oil
2 garlic cloves, smashed
1 teaspoon coriander seeds, roughly smashed with the side of a heavy knife
Cilantro leaves and tender stems, for serving
Steamed rice, for serving

Steps:

  • In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
  • In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
  • In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
  • Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
  • Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.

SOY-GLAZED CHICKEN THIGHS



Soy-Glazed Chicken Thighs image

Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.

Provided by McCarthy

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

900 g chicken thighs
2 tablespoons vegetable oil
3 garlic cloves, peeled and crushed
4 cm gingerroot, fresh peeled finely grated
125 ml soy sauce
3 tablespoons chinese rice wine (or dry sherry)
2 tablespoons clear honey
1 tablespoon soft brown sugar
2 dashes hot chili sauce (to taste)
parsley (fresh)

Steps:

  • Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
  • Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
  • Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
  • Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.

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