Chicken Soy Ginger And Garlic Recipes

Steps:

• Combine the 1 cup soy sauce, 1/4 cup olive oil, 2 tablespoons sesame oil, half of the lime juice, ginger, and garlic, and 1/4 cup cilantro in the bottom of each of 2 large freezer bags. Put 2 chicken breasts in each bag and get them coated with the marinade. Then set the bags on a work surface, force the air out and seal them. Allow chicken to marinade for 1 hour. You can also freeze the chicken right in the marinade at this point. To do so fold each bag over the chicken 3 times, tape them well, and date them. Put it in the freezer for up to 2 months.
• Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a non-stick surface.
• Remove the chicken breasts from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Serve with the sesame noodles and cucumber pickles.

Steps:

• Place chicken, carrots and green onions in a 3-qt. slow cooker. Combine the soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper in a small bowl. Pour over top. Cover and cook on low for 5-6 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Pour juices into a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken and rice; sprinkle servings with cilantro.

Steps:

• Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
• Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
• Place chicken on a platter and sprinkle with chopped green onions.

Steps:

• Mix together the soy sauce, sake, ginger, garlic, tobanjan, brown sugar, and salt in a bowl to make the marinade. Pour three-fourths of the marinade into a baking dish or rimmed sheet pan; reserve the rest. Lay the chicken in the marinade and flip the halves four times to generously coat all over. Use a rubber spatula or your hands to make sure all the crevices are well coated. Marinate the chicken halves for 10 minutes, turning once.
• Preheat a grill to medium. Grill the chicken, covered, for about 35 minutes. Start by grilling skin side down for about two minutes. Flip the chicken and brush on the reserved marinade.
• Flip the chicken about every seven minutes, brushing on more marinade after each turn. The chickens are done when very juicy with meat pulling away from the bone. Rest the chicken for five minutes, cut into serving pieces, and serve.

Steps:

• In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
• In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
• Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

Steps:

• Preheat oven to 350°F. In a 5-quart Dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, the vinegar, coriander, and pepper. Add chicken and carrots; toss to coat, then stir in 1 cup water. Cover pot and transfer to oven; cook until chicken is tender, about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.
• In a 2-cup glass measuring cup or small bowl, whisk cornstarch with remaining 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. Stir mixture into pot to combine.
• Serve chicken mixture with rice, if desired, garnished with cilantro leaves and remaining 1/2 cup scallions.
• (Per Serving)(without rice)
• Calories: 269
• Fat: 8.5g (2.3g Saturated Fat)
• Protein: 29.5g
• Carbohydrates: 18.5g
• Fiber: 2.1g

Steps:

• In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
• Add chicken and carrots and toss to coat.
• Cover and cook on low until chicken is tender, about 6 hours.
• Using a large spoon, skim off and discard any fat from surface of cooking liquid.
• In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
• Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
• Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
• With slow cooker turned off, stir in cornstarch mixture.
• Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.

Steps:

• Layer the chicken in the bottom of a 5 - 6 qt slow cooker.
• In a bowl, whisk together honey, soy sauce, preserves, hoisin sauce, oil, garlic, ginger, onion and red pepper flakes. Pour over chicken. Cover slow cooker and cook on low 4-5 hours.
• Using tongs or a slotted spoon or skimmer, remove chicken from sauce to a plate. Transfer sauce to a medium saucepan over medium-high heat and allow to reduce slightly.
• Meanwhile, using two forks, shred chicken, discarding bones and cartilage as you go.
• When the chicken is shredded, whisk the cornstarch into the cold water. Add to the sauce and simmer until thickened. Add chicken and stir to coat chicken well. Garnish with sliced scallions and sesame seeds; serve over steamed white rice.

Steps:

• Pound the chicken to 1/2 inch thickness. In a large resealable plastic bag combine the garlic, ginger, oil and lime juice. Seal bag and shake until blended. Open bag and add chicken. Seal bag and marinate in refrigerator for no more than 20 minutes.
• Remove chicken from bag and grill or broil, basting with marinade, until cooked through and juices run clear. Dispose of any remaining marinade.