Best Chicken Roasted With Onions And Soy Sauce Recipe Epicuriouscom Recipes

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CHICKEN ROASTED WITH LEMONGRASS AND GARLIC



Chicken Roasted with Lemongrass and Garlic image

Categories     Chicken     Garlic     Marinate     Roast     Sauté     Dinner     Hot Pepper     Lemongrass     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 2 servings

Number Of Ingredients 15

4 6-inch-long pieces lemongrass, cut crosswise into 1/2-inch pieces
10 garlic cloves
5 shallots, quartered
4 serrano chilies, cut into 1/2-inch pieces
1/2 cup water
2 teaspoons salt
1 1/2 teaspoons fish sauce (nam pla)*
6 tablespoons olive oil
2 tablespoons plus 1 1/2 teaspoons sugar
1 2 1/2-pound chicken, cut in half, backbone removed
1/2 onion, sliced
5 ounces Chinese long beans, or regular green beans, cut into 2-inch pieces
1/2 red bell pepper, diced
2 tablespoons soy sauce
1 1/2 tablespoons seasoned rice vinegar

Steps:

  • Puree the first 7 ingredients, 3 tablespoons oil, and 2 tablespoons sugar in blender. Place chicken in resealable plastic bag. Add lemongrass marinade and seal; turn to coat. Refrigerate overnight.
  • Preheat oven to 450°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Remove chicken from marinade and season with salt. Add chicken, skin side down, to skillet. Cook until golden brown and crisp, about 8 minutes. Turn skin side up; transfer skillet to oven. Roast until chicken is cooked through, about 25 minutes.
  • Meanwhile, heat 1 tablespoon oil in medium skillet over medium-high heat. Add onion; sauté until golden brown, about 5 minutes. Add green beans, bell pepper, soy sauce, rice vinegar, and 1 1/2 teaspoons sugar and cook until beans are tender and liquid reduces enough to coat beans, about 5 minutes. Divide between 2 plates. Top with chicken.
  • *Available at Asian markets, specialty foods stores, and some supermarkets.

SOY SAUCE CHICKEN



Soy Sauce Chicken image

A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.

Provided by Kei Lum Chan

Categories     Soy Sauce     Soy     Ginger     Anise     Dinner     Braise     Lunar New Year     Chicken

Yield Serves 4

Number Of Ingredients 8

1 (3 1/4-lb/1.5-kg) whole chicken
1 tablespoon dark soy sauce
2 cups (16 fl oz/475 ml) vegetable oil
1/2 cup (4 fl oz/120 ml) light soy sauce
4 oz/120 g rock sugar
2 star anise
3/4 oz/20 g ginger (about 1-inch/2.5-cm-length piece), sliced
Steamed rice, to serve

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.

CHICKEN SOY SAUCE WITH ONION



Chicken Soy Sauce With Onion image

I adopted this recipe from the Recipezaar account because I am always on the lookout for quick and easy meals. The original introduction was: "A budget recipe that's better than take-out and just as easy. Serve these fragrant chicken thighs over rice."

Provided by Pamela

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 4

8 chicken thighs
2 cups chopped onions
1/3 cup reduced sodium soy sauce
1/4 cup water

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-SAUCE-AND-CITRUS-MARINATED CHICKEN



Soy-Sauce-and-Citrus-Marinated Chicken image

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

Provided by Chris Morocco

Categories     Bon Appétit     Chicken     Dinner     Citrus     Ginger     Garlic     Soy Sauce     Lemongrass     Lime Juice     Cilantro     Winter

Yield 4 servings

Number Of Ingredients 21

Chicken:
4 garlic cloves, crushed
1 (2-inch) piece fresh ginger, crushed
1 cup mixed fresh citrus juice (such as sour orange, grapefruit, and/or lime)
1/2 cup soy sauce
1/3 cup distilled white vinegar
1/4 cup sugar
1 (3 1/2-4-pound) chicken, halved, backbone removed
Kosher salt
Dipping sauce and assembly:
1 lemongrass stalk, top third removed
2 shallots, halved
2 scallions, dark green tops removed
1 red chile (such as Fresno)
4 garlic cloves, unpeeled
1 (1-inch) piece ginger, peeled, very finely chopped
2 tablespoons fish sauce
2 tablespoons fresh lime juice
1 teaspoon sugar
1 pomelo
Cilantro sprigs (for serving)

Steps:

  • Chicken:
  • Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
  • Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
  • Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
  • Dipping sauce and assembly:
  • Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
  • Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
  • Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
  • Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
  • Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

SOY-LEMON CHICKEN



Soy-Lemon Chicken image

Provided by Kate Zentall

Categories     Chicken     Bake     Marinate     Kid-Friendly     Quick & Easy     Low/No Sugar     Lemon     Bon Appétit     Venice     California     Small Plates

Yield Serves 6

Number Of Ingredients 6

6 chicken breast halves
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tablespoon oriental sesame oil
Toasted sesame seeds
Thinly sliced green onions

Steps:

  • Place chicken skin side up in 9x13-inch baking dish. Pour soy sauce and lemon juice over chicken. Drizzle chicken with oriental sesame oil. Marinate chicken in refrigerator 1 to 2 hours.
  • Preheat oven to 350°F. Cover chicken and bake 35 minutes. Uncover and continue baking until chicken is cooked through, about 15 minutes longer. Transfer to platter; garnish with sesame seeds and green onions.

GRILLED CHICKEN WITH SOY-LIME SAUCE



Grilled Chicken with Soy-Lime Sauce image

Categories     Chicken     Citrus     Garlic     Ginger     Poultry     Low Carb     Kid-Friendly     Low/No Sugar     Backyard BBQ     Dinner     Lime     Summer     Tailgating     Grill/Barbecue     Soy Sauce     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

1/4 cup soy sauce
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
4 skinless boneless chicken breast halves
1 small onion, sliced
1 cup canned low-salt chicken broth
Nonstick vegetable oil spray

Steps:

  • Whisk first 5 ingredients to blend in 8 x 8 x 2-inch glass baking dish. Add chicken and onion. Cover and let marinate at room temperature 1 hour or refrigerate up to 3 hours, turning chicken occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Strain marinade into medium saucepan; add broth. Boil until sauce coats spoon, about 14 minutes.
  • Meanwhile, spray chicken with vegetable oil spray. Grill or broil until just cooked through, about 4 minutes per side. Transfer to platter.
  • Spoon sauce over chicken and serve.

SOY-GLAZED CHICKEN SKEWERS WITH GREEN ONIONS



Soy-Glazed Chicken Skewers with Green Onions image

Categories     Chicken     Onion     Poultry     Soy     Appetizer     Marinate     Backyard BBQ     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 first-course servings

Number Of Ingredients 11

9 ounces ground chicken breast meat
9 ounces ground chicken leg meat
2 large green onions, chopped
2 teaspoons minced peeled fresh ginger
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon sansho powder
1 teaspoon plus 2 tablespoons soy sauce
16 10-inch bamboo skewers, soaked 1 hour in water
2 tablespoons mirin
Shichimi togarashi (Japanese seven-spice seasoning)

Steps:

  • Mix first 7 ingredients and 1 teaspoon soy sauce in large bowl. Cover and refrigerate 30 minutes.
  • Brush baking sheet with water. Using wet hands, shape generous 1/4 cup chicken mixture into 4-inch-long log. Insert 2 skewers lengthwise into meat, each slightly off center. Push skewers all the way through meat, leaving 3 inches of skewers exposed on each end. Transfer to prepared baking sheet. Repeat with remaining chicken mixture and skewers to form total of 8 skewers.
  • Prepare barbecue (medium-high heat). Mix remaining 2 tablespoons soy sauce and mirin in small bowl. Space 2 bricks 4 1/2 inches apart and wide sides down on grill. Working in batches, suspend skewers across bricks, allowing skewer ends to rest on bricks (meat will not touch grill). Cook until golden, turning occasionally, about 8 minutes. Brush with soy sauce mixture and cook until chicken is cooked through, about 1 minute per side. Brush with more soy sauce mixture; transfer to plates. Sprinkle with shichimi togarashi.

CHICKEN ROASTED WITH ONIONS AND SOY SAUCE



Chicken Roasted with Onions and Soy Sauce image

Provided by Eileen Yin-Fei Lo

Categories     Chicken     Onion     Roast     Kid-Friendly     Soy Sauce     Small Plates

Yield Makes 6 servings

Number Of Ingredients 11

3 pounds chicken breasts, with bones and skin, cleaned thoroughly but with some of its fat retained, and dried; each breast cut into quarters
2 tablespoons Chinese white rice wine or gin
3 tablespoons double dark soy sauce
1 tablespoon sesame oil
1 1/2 teaspoons salt
1 1/2 tablespoons sugar
1 tablespoon Chinese white rice vinegar or distilled vinegar
1 teaspoon fresh ground black pepper
4 garlic cloves, thinly sliced
1 1/2 tablespoons peanut oil
4 cups thinly sliced onions

Steps:

  • Place the chicken pieces in a roasting pan and toss with the rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar, and pepper. Put the garlic slices on and under the chicken pieces. Allow to rest for 30 minutes. Preheat the oven to 375°F.
  • Heat a wok over high heat for 30 seconds, add the peanut oil, and coat the wok with it, using a spatula. When a wisp of white smoke appears, add the onions. Stir and cook for a minute, lower the heat to medium, and cook for another 3 minutes until onions are soft. Turn off the heat.
  • Spoon the onions over, around, and under the chicken pieces. Place the roasting pan with the chicken and onions in the preheated oven and roast for 30 minutes. Lower the heat to 350°F, turn the chicken over, and roast for another 30 minutes. Turn the chicken over again and cook for a final 30 minutes, basting halfway through. Turn off the heat. Transfer the chicken to a heated platter and serve with cooked rice.

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