Best Soy Garlic Glazed Cola Can Chicken Recipes

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

Ingredients

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

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

Ingredients

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

Ingredients

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.