It’s easy to get in a chicken rut. I know – I’ve been there. Chicken to me doesn’t have much flavor so it’s all about the seasoning and cooking technique. For a long time, I shied away from cooking chicken because I always overcooked it. I still do. But I’m getting better. I do have a solution though. This easy recipe gives you flavor, juiciness and yummy leftovers.
I like lots of flavor in my food so any recipe that seems to jump out at me as something that is going to make my mouth sing – is a keeper in my book. This is one of my mom’s recipes from when we grew up. She got this recipe from a Chinese cooking class that she took 35 years ago while we lived in Spain. She has a collection of these recipes that we cherish as they are all delicious and relatively easy to make. In my never endless quest to find good easy chicken recipes, I happened to come across this recipe the other day. I knew when my mouth started watering that I should make it. I had some chicken thighs on hand so used them for this dish but you can use any kind of chicken – bone in, breast.
By the way, for my picture above I forgot to sprinkle the green onions on top which would have made it really nice looking and tasting…
Soy Sauce Chicken
- 1 lb. chicken pieces (any kind – I used skinless, boneless thighs this time)
- 1 1/2 cups soy sauce
- 1 1/2 cups water
- 2 tablespoons gin
- 5 slices ginger (1/8 inch thick)
- 1/2 cup sugar or honey
- 2-3 green onions, sliced diagonal
Clean chicken and remove any excess fat. Mix next 5 ingredients in frying pan and place chicken in it. Bring to a boil and reduce heat and cook for 30 minutes (for thighs). If bone-in chicken cook for 40 minutes. Turn chicken halfway through cooking. Remove chicken from sauce when cooked through. Leave 2/3 cup of sauce in the pan and add 2-3 tablespoons of sugar or honey. Bring to a boil, stirring until dissolved, about 5 minutes. Arrange chicken on a platter with green onion and pour sauce over top. Remaining sauce can be kept refrigerated for 2 weeks.