Sweet Soy Glazed Chicken With Carrot Sesame Noodles Myoto Recipes

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.

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.

Steps:

• Cook the chicken in oil in a large skillet until done.
• Remove from the pan and turn the heat to medium-low.
• Mix the first four ingredients.
• Add to skillet and let bubble for 1 to 2 minutes.
• Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.

Steps:

• Preheat a grill pan or outdoor grill over high heat.
• Place a large pot of water with a tight-fitting lid over high heat and bring it to a boil. Once it comes up to a boil, add some salt and the pasta. Cook the pasta until al dente. Drain and reserve it.
• While the water is coming up to a boil, make the soy glaze. In a small skillet, combine the 1/4 cup of tamari, the brown sugar, 1/4 cup of the chicken stock, the lime juice, crushed garlic clove, one fourth of the grated ginger, and the red pepper flakes. Place it over medium-high heat, bring it up to a simmer, and cook it until the glaze looks like a watery syrup, about 3 to 4 minutes, then remove it from the heat and reserve.
• Preheat a large skillet over medium-high heat with 2 tablespoons of the vegetable oil, twice around the pan. Add the onions, carrots, chopped garlic, the remaining ginger, a little salt, and a generous amount of pepper; cook for 5 minutes, stirring frequently. If the pan starts to look dry, add a bit more oil.
• While the carrots are cooking, grill the chicken. Season the chicken with some pepper and drizzle it with a little oil. Place the seasoned chicken cutlets on the grill and cook for 3 to 4 minutes or until well marked, then flip the chicken and brush with the soy glaze. Continue to cook it for another 3 to 4 minutes, or until it is cooked through. Brush again with the glaze, flip it, and then brush one last time with the glaze. Remove the grilled chicken to a plate, tent it with a piece of foil, and let it rest a few minutes while you pull together the carrots and noodles.
• Add the remaining 1 1/2 cups of chicken stock and the remaining tablespoon of tamari to the carrots, bring them up to a bubble, and simmer for 1 minute. Add the drained pasta, stir to combine them, and cook for about 30 seconds so the pasta soaks in some of the sauce. Turn the heat off and drizzle the mixture with the toasted sesame oil, then sprinkle it with the toasted sesame seeds, cilantro, basil, and parsley. Toss thoroughly to combine. Taste and adjust the seasonings with a little more sesame oil, salt, and pepper and transfer it to a platter. Slice the chicken into thin strips and arrange them on top of the carrot-sesame noodles.