Best 6 Soy Glazed Artisan Chicken With Scallions Recipes
Indulge in a culinary journey with our tantalizing Soy-Glazed Artisan Chicken with Scallions recipe. This delectable dish combines the savory flavors of soy sauce, the aromatic zest of scallions, and the tender texture of chicken, resulting in a symphony of flavors that will delight your taste buds.
Our comprehensive guide provides step-by-step instructions, ensuring a hassle-free cooking experience. Discover the art of creating a rich and flavorful soy glaze, the secret behind achieving perfectly cooked chicken, and the techniques for incorporating aromatic scallions into this delectable dish.
But that's not all! The article also features a collection of equally enticing recipes that cater to diverse dietary preferences and culinary curiosities. Explore the vibrant flavors of Spicy Szechuan Chicken, the comforting warmth of Chicken and Vegetable Stir-Fry, the zesty tang of Lemongrass Chicken, and the classic allure of Chicken Teriyaki.
Whether you're a seasoned chef seeking culinary inspiration or a novice cook embarking on a new culinary adventure, this article has something for everyone. Let your taste buds embark on a delightful expedition as you explore the diverse flavors and techniques presented in these thoughtfully curated recipes.
SOY GLAZED CHICKEN BREAST WITH SCALLION GINGER OIL
This Soy Glazed Chicken Breast with Ginger-Scallion Sauce was inspired by a dish that virtually all Chinese people have enjoyed at one point or another, poached chicken or bai qie ji.
Provided by Kaitlin
Categories Chicken and Poultry
Time 1h
Number Of Ingredients 11
Steps:
- Mix the soy sauce, honey, sesame oil, dark soy sauce, and hoisin sauce in a bowl. Add the chicken breasts and let marinate for at least 30 minutes or overnight.
- Now make the scallion ginger oil. Cut the scallions in half lengthwise and then slice roughly. Mince the ginger. You can also run it through a Microplane or grater. I did half and half so as to improve the texture of the sauce. Heat 1/3 cup oil in a small saucepan over medium heat. Add the ginger and immediately turn the heat down to low. Cook for 5-10 minutes. Add the scallion and cook for another minute. Turn off the heat and season with salt. Set aside.
- Heat a skillet or griddle over medium-high heat and drizzle on a couple tablespoons of oil. Lay the chicken breasts evenly in the pan. Let sear for 4-5 minutes per side, until cooked through. If you like, you can use the leftover marinade to brush the chicken breasts as they cook. But this step isn't strictly necessary.
- When the chicken is cooked through, plate and spoon the ginger scallion sauce over the top. Serve with rice or noodles with some green veggies on the side and you've got an easy, healthy, and satisfying weeknight Chinese dinner!
SOY-GLAZED CHICKEN WITH BROCCOLI
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
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).
SOY-GLAZED ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
- Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
- Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
- Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.
SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS
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
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.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
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
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 ARTISAN CHICKEN WITH SCALLIONS
Number Of Ingredients 10
Steps:
- Whisk garlic, lime juice, soy sauce and honey in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.
- Preheat oven to 450° or place on a Charcoal grill with white coals. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down. if you are grilling, place the foil on the grill plate to preserve the juices from the chicken and marinade
- Roast until fat begins to render, 15-20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings and remaining marinade, until chicken is cooked through and deeply browned, 15-20 minutes longer.
- After turning chicken, toss scallions with oil on another rimmed baking sheet; season with salt and pepper.
- Roast, shaking pan halfway through, until tender, 10-15 minutes (thinner stalks will cook more quickly).
- Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.
- Spoon pan juices over chicken and serve with scallions, cilantro, and lime wedges.
- DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.
Tips:
- Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose the Right Chicken: For this recipe, it's best to use boneless, skinless chicken breasts or thighs. These cuts are lean and cook quickly, making them ideal for a weeknight meal.
- Don't Overcrowd the Pan: When searing the chicken, make sure not to overcrowd the pan. This will prevent the chicken from cooking evenly and will result in soggy, undercooked meat.
- Use a Meat Thermometer: To ensure that the chicken is cooked through, use a meat thermometer. Insert the thermometer into the thickest part of the chicken and cook until it reaches an internal temperature of 165°F (74°C).
- Make the Glaze Ahead of Time: The soy glaze can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to cook the chicken.
- Garnish with Fresh Herbs: Before serving, garnish the chicken with fresh herbs such as cilantro, parsley, or scallions. This will add a pop of color and flavor to the dish.
Conclusion:
This soy-glazed artisan chicken with scallions is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and juicy, and the soy glaze is flavorful and slightly sweet. The scallions add a nice pop of color and flavor to the dish. This recipe is sure to be a hit with your family and friends.
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