Sweet Soy Glazed Chicken
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 650, total fat 41 G., saturated fats 10 G., proteins 43 G., carbohydrates 27 G., fiber 3 G., cholesterol 190 mg, sodium 1860 mg, sugar - G.
Calories 650, total fat 41 G., saturated fats 10 G., proteins 43 G., carbohydrates 27 G., fiber 3 G., cholesterol 190 mg, sodium 1860 mg, sugar - G.
A sweet soy glaze transforms chicken thighs, vegetables, and rice into a stunning Asian dish. To add a tangy and spicy kick, combine the glaze with grated garlic and rice vinegar. Use some of the sauce to simmer with the chicken, and some to glaze the cooked vegetables (broccoli, red peppers, carrots, or a combination). Brown the chicken thighs on all sides in a frying pan beforehand to ensure they're crispy and sizzling. Serve the chicken and vegetables with steamed white rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup sweet soy glaze (such as Kikkoman)
- 2 tbsp. l. rice vinegar
- 2 cloves garlic, grated
- 8 chicken thighs with skin and bones (about 1 kg)
- 2 tablespoons of vegetable oil
- 6 cups chopped vegetables, such as broccoli florets, red bell peppers, and/or carrots (about 400 g)
- Cooked white rice, for serving
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Recipes with similar ingredients: soy glaze, rice vinegar, garlic, chicken thighs, broccoli cabbage, sweet pepper, carrot, rice
Cooking the dish according to the recipe:
- Preheat oven to 230°C. Mix the soy glaze with rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons of water to one bowl.
- Season the chicken with salt and black pepper. Heat the vegetable oil in a large ovenproof skillet over medium-high heat. Add the chicken thighs, skin side down, and cook until golden brown and crispy, about 6 minutes. Flip and cook until golden brown on the other side, about 4 minutes more. Pour the soy glaze over the chicken. Place the skillet in the oven and bake for 10 minutes.
- Meanwhile, in a microwave-safe bowl, combine the vegetables with 2 tablespoons of water and 0.5 teaspoon of salt; cover with plastic wrap. Microwave for about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze.
- Remove the chicken from the oven and brush with the remaining soy glaze. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with vegetables and rice.
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