Best Soy Glazed Chicken With Broccoli Recipes

Sweet Soy-Glazed Chicken image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 cup sweet soy glaze (such as Kikkoman)
2 tablespoons rice vinegar
2 cloves garlic, grated
8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper
2 tablespoons vegetable oil
6 cups pre-cut vegetables, such as broccoli florets, red bell peppers and/or carrots (about 14 ounces)
Cooked white rice, for serving

Steps:

Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.

Soy-Glazed Chicken with Broccoli image

Provided by Anna Stockwell

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).