Soy Sauce Marinated Chicken Breasts Rice Cooker Recipes

SHREDDED SWEET SOY CHICKEN BREAST

Steps:

• Slow Cooker: Place all the Shredded Chicken ingredients in the slow cooker and cook on low for 5 hours (or 2 1/2 hours on high).
• Pressure Cooker: Place all the Shredded Chicken ingredients in the pressure cooker. Cook for 35 minutes on high.
• Stove: Place all the Shredded Chicken ingredients in a saucepan large enough for the chicken to fit snugly in one layer. Add 1/2 cup extra water so the chicken is mostly, but not completely submerged. Cover and simmer for about 50 to 60 minutes, turning once or twice.
• The chicken is ready when it can be easily shredded with two forks. Remove the chicken from the liquid and shred it while it is warm. Set aside and cover to keep warm.
• Transfer the liquid from the slow cooker / pressure cooker to a saucepan and bring to simmer. (Note 3) Reduce to around1 1/4 cups - it should only take a few minutes.
• Mix together the Sauce Thickening ingredients and add to the saucepan. Simmer until it it thickens to a syrup consistency.
• Toss the chicken in the sauce and serve over rice. (Note 4)

SOY SAUCE CHICKEN

Steps:

• Place the chicken thighs into a bowl and pour the soy sauce over the top. Mix well and then put the bowl into your fridge. Let the thighs marinate for 30 minutes (or up to 2 hours).
• Heat the oil in a large, nonstick frying pan over medium heat. Pour the chicken thighs and all of the marinade into the pan and spread out the thighs so that they are in a single layer. Let them cook for 6 minutes then stir them around and scrape the bottom of the pan before turning them over and cooking for another 6 minutes, or until they are cooked through.

SOY SAUCE MARINATED CHICKEN BREASTS (RICE COOKER)

Steps:

• Combine soy sauce, sugar, sesame oil, garlic and ginger with chicken breasts and allow to marinate.
• Pour rice and broth into rice cooker. Cover with lid and press brown rice setting. Allow to cook for 1 hour.
• Place chicken breasts and marinade on foil sprayed with nonstick cooking spray, top with slivered onion and make packet. Place vegetables in seperate foil packet. Carefully open lid of cooker and place steam tray into the rice cooker. Place chicken packet in tray. Close the lid and steam for 10 minutes Then open lid again and place vegetables in allow to steam till cooker changes to keep warm.
• Carefully check chicken for doneness and Using oven mitts carefully remove steam tray from the rice cooker and serve immediately.

SOY AND GARLIC MARINATED CHICKEN

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.

SLOW-COOKED SOY-GLAZED CHICKEN

Steps:

• Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
• Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
• Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.

EASY SOY SAUCE MARINATED CHICKEN

Steps:

• Cut chicken breast into 1 inch pieces combine soy sauce, sherry, cornstarch, garlic and sugar.
• Put chicken pieces into the mixture and refrigerate for an hour or two.
• When ready cook peppers and mushrooms in 1 tablespoon oil.
• Remove from skillet and cook chicken pieces in 3 tablespoon oil.
• When the chicken is cooked, add water to it and stir to thicken.
• Return vegetables to the chicken in skillet and serve in Pita pockets or with rice.

SOY SAUCE CHICKEN

Steps:

• Season the chicken with salt and set aside. Heat the oil in a wok or large frying pan over a medium heat, add the halved spring onions, ginger, star anise and bay leaves. Stir-fry for 5 mins until fragrant and the spring onions turn slightly golden.
• Pour in the light soy sauce, dark soy sauce, oyster sauce, Shaoxing rice wine, 2 tbsp of the sugar and 480ml water. Turn the heat up to high and bring the liquid to the boil.
• Slide in the chicken thighs, skin-side down, arranging them in a single layer. Add water if needed to just about cover the chicken.
• Turn the heat down low, cover the wok or pan and simmer for 35 mins. Turn the thighs over and cook covered for another 10 mins.
• Remove the chicken to a plate. When the thighs are cool enough to handle, remove the bones and slice into pieces about 1cm thick. Arrange on a serving dish.
• While the chicken is cooling, strain 150ml of the braising liquid into a small pan and discard the solids. Put the pan over a medium heat and just before it starts to boil, add the cornflour mixture and remaining brown sugar. Once the sauce reaches your desired thickness, remove from the heat. (It should be thick enough to coat the back of a spoon.) Pour it over the sliced chicken or serve in a bowl on the side for dipping. Garnish with the sliced spring onion. Serve with jasmine rice and steamed greens, or vegetables of your choice.

SOY STEAMED CHICKEN WITH RICE

Steps:

• Cut the chicken into chunks and mix with the soy, then set aside. Heat the oil in a pan with a well-fitting lid, then add the ginger and onions and fry briefly. Stir in the rice. Add the veg, pour in the stock, then bring to the boil. Reduce the heat, cover and cook for 5 mins, then put the chicken on top of the rice and pour over the soy.
• Re-cover the pan and cook for a further 12-14 mins until everything is tender.

HONEY & SOY CHICKEN

Steps:

• Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
• Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
• Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
• Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
• Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
• Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.