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Soy Sauce Chicken

Soy Sauce Chicken

  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    55 m
Too Hot Tamale

Too Hot Tamale

A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 564 kcal
  • 28%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 29.6g
  • 10%
  • Protein:
  • 46.6 g
  • 93%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 1941 mg
  • 78%

Based on a 2,000 calorie diet

Directions

  1. Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
  2. Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
  3. Place chicken on a platter and sprinkle with chopped green onions.
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Reviews

Mommy Madison
28

Mommy Madison

1/29/2013

Delicious! My family has been making this for years with two small changes: UP the amount of water to 2 cups (rather than 1), and change the sugar to 3/4 cup each of white & brown sugar. I also use powdered ginger (1 TB) and it works out great, but I'm sure fresh is even better! I highly recommend this, its SO easy and goes wonderful with rice.

Tori Flores
22

Tori Flores

11/4/2012

So good! I usually don't eat brown meat, but I found some thighs on sale so decided to give them a shot. This recipe hit the spot perfectly. DH loved it, too. We ate it with a side of baked sweet potatoes and cornbread - seemingly strange combination, but it went together rather well.

Flying Wizard
13

Flying Wizard

8/6/2012

Very simple, very good! I only changed two things: I removed the skin before cooking to reduce the fat and I doubled the green onion, adding half of it to the chicken while it simmered. This will be on my regular rotation!

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