Spicy Sweet Chicken Marinated With Soy Sauce Recipes

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SWEET, STICKY AND SPICY CHICKEN



Sweet, Sticky and Spicy Chicken image

This chicken dish uses skinless boneless chicken breasts and tastes delicious. It's great as an appetizer or as a main dish served with rice and a veggie.

Provided by katemartinodotcom

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 22m

Yield 4

Number Of Ingredients 9

1 tablespoon brown sugar
2 tablespoons honey
¼ cup soy sauce
2 teaspoons chopped fresh ginger root
2 teaspoons chopped garlic
2 tablespoons hot sauce
salt and pepper to taste
4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 tablespoon vegetable oil

Steps:

  • Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
  • Lightly salt and pepper the chicken strips.
  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

Nutrition Facts : Calories 232.4 calories, Carbohydrate 13.9 g, Cholesterol 59.3 mg, Fat 9.3 g, Fiber 0.2 g, Protein 22.8 g, SaturatedFat 2.2 g, Sodium 1176.2 mg, Sugar 12.3 g

SPICY SWEET CHICKEN MARINATED WITH SOY SAUCE



Spicy Sweet Chicken Marinated With Soy Sauce image

This is fabulous and so easy! I don't even care for soy sauce that much, but this was wonderfully tender and sweet and spicy. You can use whole chicken legs instead of breasts if you prefer. This is a recipe from The Asian Grill that I modified quite a bit.

Provided by Pintsizechef

Categories     Chicken Breast

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup soy sauce
2 1/2 tablespoons sugar
1/2 tablespoon sesame oil
1 garlic clove, finely grated
1 scallion, trimmed and minced
4 whole chicken breasts

Steps:

  • Whisk together soy sauce and sugar until sugar dissolves.
  • Add sesame oil, garlic, and scallion. Stir well.
  • Poke several holes in each chicken breast so they can soak up the marinade.
  • Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
  • Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
  • Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill).
  • Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
  • ENJOY.

Nutrition Facts : Calories 557.4, Fat 28.6, SaturatedFat 8, Cholesterol 185.6, Sodium 1188.9, Carbohydrate 9.4, Fiber 0.3, Sugar 8.3, Protein 62.5

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