Chicken breast in soy sauce: a selection of simple marinade recipes

How to cook chicken breasts without being dry? If the legs are so tasty, then with the breasts there are constant problems: the meat turns out dry and tasteless, sticky or overly seasoned. Every time we try to improve the way we cook chicken. There are many instructions on this matter. We have chosen the simplest and easiest ones for you.

Breast calories: 113 - 167 calories

The breast is the anatomical part of the chicken that is located on the breastbone. Outwardly, it looks like a heart and forms a triangular cartilage at the end. Breast meat is light pink in color and when cooked it is almost white. The breast is the most dietary part of the chicken. There is less fat than other types of meat products. It has the largest preponderance of proteins relative to fat. 24% protein and only 1.8% fat. Including breast meat in your diet is suitable for a sports protein diet.

Juicy chicken breasts in the oven

A method that does not require marinating. Housewives are forced to serve mayonnaise to the table so that guests can handle the dry chicken slices. And all because it was not prepared quite correctly. There is the simplest and easiest way. There is no need to resort to wrapping in foil, marinating or keeping in brines. And the secret is proven: rub with seasonings, and the oven will do everything itself. The dish will retain all natural juices.

In order for the brisket to be saturated with juices, you need to select seasonings:

• paprika (mild, sweet or smoky)

• brown cane sugar (available)

• oregano seasoning, if you don’t have it, you can replace it with thyme

• Garlic powder (ground)

• Ground pepper

• Salt and onion powder.

Brown sugar prevents moisture and juices from evaporating from the meat. If salt takes away the juiciness, then sugar serves as a balance, the briskets are saturated with juices.

The second secret to juicy breast lies in the preparation process: no need to defrost the meat in the microwave, steamer or cold water. It also makes the breasts tasteless and dry. If you remove the skin, the richness will disappear.

Should I marinate the breast or not?

As we have already noted, the marinade does not in any way affect the juiciness of chicken meat. Marinating acts as a dressing. There is a recipe for rubbing spices, and there is a recipe for priming with marinade. The idea is the same: to add flavor to the meat.

There are many ways to prepare marinade. Complex and simple. It all depends on what cuisine and spiciness of dishes you prefer. There are a few of the most common ones:

• Ginger
• Spicy
• Kefir with additives
• Soy
• Soy-honey
• Creamy

Cooks prepare them in different ways. They also suggest keeping the chicken in the solution for 1 hour to 24 hours. It's up to you to choose.

Option 1: Lemon-kefir marinade for chicken

Take the ingredients and mix:

• Two cloves of garlic
• One table. lie lemon juice
• 250 ml kefir (fat content up to 1%)
• Half an onion
• Pepper (amount to taste)
• One tablespoon of thyme (thyme) is the same

• One tbsp. l. mustard

Option 2: Sauce with honey

• Four tbsp. lie honey
• Two tables. l. soy sauce
• Olive oil - up to 6 tablespoons

• Half a spoon of black pepper
• Dry herbs (thyme, basil, oregano)

For connoisseurs of exclusive natural products, we are pleased to offer olive oil with chili, mustard and thyme or, in other words, thyme. This natural product from Greece is best suited if you want to marinate not only chicken, but fish and other meat products.

Option 3: Curry for spicy marinade with sour cream

This solution is based on one hundred grams of sour cream (not the fattest one - up to 22%). You will need mustard (two teaspoons). One tsp. paprika. And two cloves of garlic. To prepare it you need curry. You can take it in powder form, or in paste form.

Option 4: Soy sauce for marinating chicken breasts

Soy sauce is obtained from soybeans through mushroom fermentation. It is included in many recipes, as it is a universal dressing for dishes, after which there is no need to salt food. Mustard taste softens dietary fiber. You can read about the taste properties of Ayurveda in the article “Ayurveda: all about spices and herbs.” The sauce contains a lot of vitamins, minerals and amino acids, for example glutamic acid gives it a special taste.

The production of the sauce takes from two to three weeks to several years. First, the beans are soaked and boiled, then toasted wheat seeds and lactobacilli with molds are added. Depending on the technology, fermentation can last up to three years. At the last stage, the paste is filtered and pasteurized, then heated to neutralize fungi and bacteria. After this, the sauce is poured into containers for sale. Today there are more than a dozen varieties of this product.

In our online store you can purchase three types of such sauces. For example, completely organic, non-GMO from China. In a bottle of 200 ml. That is, you will have enough for two times, since one dish requires 100-150 ml. (depending on recipe)

To prepare the marinade, in addition to the sauce, you will need a number of spices:

• Mustard - two tablespoons (you can buy yellow and black mustard from India in our store).

• One teaspoon of hops-suneli - available for sale,

• ground black pepper,
• sugar (1 tsp)
• three cloves of garlic.

All components are mixed and the fillet is rubbed with the resulting paste.

Oven cooking diagram

Cooking large 200 gram chicken breasts takes about 20-22 minutes. Medium in size - 150-180 g. take about 18-20 minutes. Cooking them over high heat ensures crispy, caramelized skin while keeping your chicken super juicy on the inside. Once the chicken is golden and caramelized, it's done! Leave the dish for 15 minutes to soak in the juices...

1. Preheat oven to 425°F or 220°C (standard ovens) or 390°F or 200°C (fan or convection ovens).
2. Using a meat mallet or rolling pin, pound each chicken breast to 2cm at thickest part. Make sure your fillets are the same thickness to ensure even cooking.
3. Combine sugar, paprika, oregano, salt, powders, pepper and chili powder (if using).
4. Transfer the chicken to the pan and toss it in the seasoning. Drizzle oil and rub seasoning evenly. And into the oven.
5. Bake the chicken in the preheated oven for 16 to 18 minutes or until the meat reaches an internal temperature of 75°C. The skin should be golden.
6. Fry over high heat for the last 2-3 minutes until the skin is golden and crispy.
7. Remove the pan from the oven, transfer the chicken to plates and let rest for 5 minutes before serving.
8. Optional Step: While the chicken is in the oven, melt the butter in a small skillet. Sauté the garlic until fragrant (30 seconds) and remove the pan from the heat. Add the parsley, then pour the cream mixture into the pan, stirring well to combine all the flavors.

Description of preparation:

Many people love chicken fillet not only for its excellent taste and dietary properties, but also for the ease of its preparation, and here is another wonderful recipe for you.
As I already said, making chicken fillet in soy sauce at home is just as easy as making it in nature, although, as you know, everything turns out tastier on the grill. Well, at home I make this dish in a grill pan, so the chicken comes out amazing, and you can fry it in a regular pan or bake it in the oven, in any case it will turn out very tasty. With this simple recipe for chicken fillet in soy sauce, even an ordinary dinner or lunch will become a small holiday for the whole family. Purpose: For lunch / For dinner / Outdoors Main ingredient: Poultry / Chicken / Chicken fillet Dish: Hot dishes

Photo: how to bake and fry breast in the oven

The first step is baking the brisket. Here you will need foil so that the charred sauce does not stick to the dishes. You don't have to tear everything off and wash it later.

To do this, place a baking sheet in the middle of the oven. Before cooking, coat the chicken with sauce. Leave for seven minutes. Then coat it again and leave for another 7 minutes. As a result, we repeat the procedure 3 times. Total 20 minutes.

In the second stage, we start frying to get a golden color. To do this, move the baking sheet higher up closer to the roasting pans. Fry for about five to ten minutes. Of course, place the racks on these two levels to easily move the dish.

See photo.

Cooking chicken breast in a frying pan

Cooking chicken breast in a frying pan is also easy if you know a few secrets. Step one: Make the seasoning mixture. If you don’t have time, you can use the ready-made mixture. We will rub it into the fillet. See the photos for the composition of the mixture. This mixture must be seasoned with vegetable oil.

In the second stage, heat the oil in a frying pan. Fry in batches of two fillets, do not overfill the container. This way you will avoid burning and will be able to fry each piece evenly.

• Cook chicken in batches for 5 to 7 minutes on each side until temperature reaches 75°C. Remove from skillet; set aside for 5 minutes.
• While the chicken is resting, prepare the sauce.
• Reduce heat to medium. Melt the remaining butter in a frying pan. Fry the garlic - about 30 seconds.

How to cook Chicken fillet in soy sauce

We rinse the chicken fillet under water and dry it on a paper towel, then cut it into strips.

Place the meat in a bowl and pour in soy sauce, add your favorite spices, mix and leave to marinate for at least 30 minutes.

Now heat up the grill pan and place the fillet pieces on it. Fry on each side until golden brown.

Then, holding the pieces with a fork, fry the sides. That's all, and the finished dish goes well with any side dish. Bon appetit!

In a slow cooker and steamer for the lazy

It's even easier here. You don't have to do anything with the dressing. In a slow cooker, cooking takes about half an hour to stew the meat. Take water, throw vegetables, spices, salt and fillet into it. After thirty minutes, leave the meat to simmer (with the multicooker turned off) for a few more minutes so that the breast is filled with broth juices.

In the microwave, the brisket is cooked for thirty-five to forty-five minutes (depending on the size of the pieces). Take a glass duck dish. Fill with water, add salt, bay leaf, seasonings, and vegetables to the fillet. For the first ten minutes we cook at maximum temperature power. Then switch the microwave to medium power. Leave it like this for 10 minutes. For the remaining time, we leave the duckling in the oven, do not take it out, but rather cover it with a lid. Let it settle and collect juices.

Recipe: Chinese Chicken

Hong Kong tradition of fried brisket. Place chicken pieces in a Dutch oven and toss with rice wine or gin, soy sauce, sesame oil, salt, sugar, rice vinegar and pepper. Place the garlic pieces on and under the chicken pieces. Let rest for 30 minutes. Preheat oven to 375°F.

Heat a wok (a special frying pan that turns blue when heated) over high heat for 30 seconds, add the peanut oil and spread it on it using a spatula. When a wisp of white smoke appears, add the onion. Stir and cook for a minute, reduce heat to medium and cook for another 3 minutes until the onion is soft. Turn off the fire.

Place onions on top, around and under chicken pieces. Place the pan with the chicken and onions in the preheated oven and bake for 30 minutes. Reduce heat to 350°F, turn chicken and roast for another 30 minutes. Turn the chicken over again and cook for the final 30 minutes, basting halfway through. Turn off the fire. Transfer chicken to a hot platter and serve with cooked rice.

You will need:

• 1.5 kg. chicken breasts, with bones and skin, thoroughly cleaned, but retaining some of the fat and drying; each breast is cut into quarters,
• 2 tablespoons Chinese white rice wine or gin
• 3 tablespoons double dark soy sauce
• 1 tablespoon sesame oil (available in our store)

• 1-1/2 teaspoons salt
• 1-1/2 tablespoons sugar
• One tablespoon Chinese white rice vinegar or distilled vinegar

• 1 teaspoon freshly ground black pepper
• 4 cloves garlic, thinly sliced
• 1 1/2 tablespoons peanut butter
• 4 cups thinly sliced ​​onion

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Recipe for chicken breast fried in soy sauce. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of "chicken breast fried in soy sauce."

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of chicken breast fried in soy sauce is 159.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.