The soy sauce chicken is a delicious and flavorful main dish perfect for family lunch or dinner.
It’s very simple to prepare and relatively quick. I like to accompany it with steamed vegetables, like broccoli or cauliflower, which can soak up the sauce with their florets.
It vaguely recalls the flavors of oriental cuisine where soy sauce is ubiquitous, but the step of roasting the chicken pieces to make them crispy makes the recipe as delicious as Sunday roast chicken. A nice meeting point between oriental and western cuisine.
I want to leave you some chicken-based recipes for your dinners:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: for 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 717.82 (Kcal)
- Carbohydrates 9.15 (g) of which sugars 7.86 (g)
- Proteins 45.04 (g)
- Fat 55.90 (g) of which saturated 3.21 (g)of which unsaturated 14.83 (g)
- Fibers 0.96 (g)
- Sodium 1,617.87 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soy Sauce Chicken
- 8 chicken thighs, skin-on, raw
- 3/8 cup soy sauce
- 1/3 cup peanut oil
- 1 oz sliced almonds
- 1 yellow onion (small)
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- to taste salt
Tools
- Casserole
Preparation of Soy Sauce Chicken
Pour the soy sauce, half of the oil, the brown sugar, and the rice vinegar into the immersion blender cup. Turn on the mixer and blend until you have obtained a homogeneous emulsion.
Finely chop the onion and add it to the casserole with a drizzle of peanut oil and let it stew over a low flame.
Increase the heat and add the chicken, browning it well on both sides. Lightly salt.
Add the soy emulsion that you have set aside, distributing it well over all pieces of chicken, and continue cooking for another 35 minutes. You can add a little hot water if the chicken dries out too much during cooking.
Five minutes before the end of cooking, add the sliced almonds.
Serve the soy sauce chicken immediately, possibly accompanied by steamed vegetables.
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FAQ
What is soy sauce?
Soy sauce (Shoyu or Shoya for the Japanese, Teu-Yu for the Chinese) is a liquid condiment, blackish in color, with a strongly aromatic smell and characteristic savory taste. Soy sauce originates as a fermented product based on the eponymous legume. Today, many soy sauces contain a good portion of grains and other ingredients different from the traditional one. For example, in Chinese soy sauce, only soybeans are used, while in the Japanese one, both this legume and roasted wheat or barley are used.
In general, CONTEMPORARY soy sauce could be defined as “a condiment derived from the fermentation of various vegetables (legumes and grains) in water and salt.” A very similar product is the Tuong of the Annamites.
Due to its high sodium content, it is advisable not to consume it in large quantities, but in the right dose, it provides precious minerals.
Finally, it is not suitable for the diet of people with celiac disease due to the habit of using grains in its production. However, gluten-free certified soy sauces are available on the market.
