SOY-GARLIC CHICKEN WITH FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
- Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
- Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
- Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1023 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
GRILLED CHICKEN WITH CURRY-SOY SAUCE
This recipe is great for curry lovers or people who want to give a little bit of curry a try. You can easily just grill the chicken and not bother with cooking the marinade into a sauce. Delicious both ways! I served this with saffron rice. The sauce is delicious over the rice as well!
Provided by Sarah
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutrition Facts : Calories 176.2 calories, Carbohydrate 3.2 g, Cholesterol 81.4 mg, Fat 3.6 g, Fiber 0.4 g, Protein 31 g, SaturatedFat 1.1 g, Sodium 566.8 mg, Sugar 0.6 g
DAK BULGOGI (KOREAN BARBEQUE CHICKEN)
In order to get that single flat steak cut from the chicken thigh, it actually takes some precision and some knife handling skills. But all that peeling, deboning, cutting, and marinating is all worth it. I got the savory sweet flavors that bulgogi marinades are known for but made even better with the tender and juicy thighs that were soaked overnight. Serve this with a bunch of Boston/Bibb lettuce, garnished with scallion strips.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 6h25m
Yield 4
Number Of Ingredients 9
Steps:
- Peel skin from chicken thighs and trim off excess fat. Cut each into single flat 'steak,' working around the bone. Save any smaller pieces for cooking as well. Rinse thighs under cold water, removing any film. Place in a large bowl.
- Pulse soy sauce, apple, sugar, garlic, sesame oil, gochugaru, and ginger together in a food processor until marinade is smooth.
- Pour marinade into the bowl with the chicken and stir to coat. Pierce the chicken with a skewer for extra absorption, if desired. Cover with plastic wrap and refrigerate, 6 to 12 hours.
- Heat a skillet over medium heat. Remove chicken from the marinade and add to the skillet. Cook and stir until no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer thighs to a serving plate and garnish with sesame seeds.
Nutrition Facts : Calories 435 calories, Carbohydrate 9.5 g, Cholesterol 141.4 mg, Fat 25.3 g, Fiber 1 g, Protein 40.5 g, SaturatedFat 6.8 g, Sodium 1939.9 mg, Sugar 5.7 g
KOREAN CHILI PASTE SPICY CHICKEN (MAE-UN DAK GUI)
Make and share this Korean Chili Paste Spicy Chicken (Mae-Un Dak Gui) recipe from Food.com.
Provided by gailanng
Categories Chicken
Time 8h18m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl mix together first 8 ingredients. Make sure that the sugar is well incorporatd in the marinade. Place chicken in a plastic zip-lock bag. Pour over the marinade, squeeze out air and seal tightly. Massage bag so the marinade thoroughly covers each chicken piece. Refrigerate for at least 8 hours or overnight.
- Heat grill. The chicken cooks better over lower heat than higher heat as the higher sugar content of the marinade lends itself to burning. Cook for about 7-9 minutes per side over lower heat.
- Garnish with sliced green onions.
Nutrition Facts : Calories 237, Fat 6.1, SaturatedFat 1.6, Cholesterol 125.9, Sodium 498.2, Carbohydrate 13, Fiber 0.7, Sugar 9.2, Protein 31
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