This soy braised chicken recipe is a comforting and flavorful dish that combines succulent chicken pieces with a savory soy-based sauce. Slowly cooked to perfection, the chicken becomes tender and absorbs all the delicious flavors of the marinade. Serve it with steamed rice and vegetables for a satisfying meal that will leave your taste buds wanting more.
- 1 whole chicken, cut into pieces
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 1 thumb-sized ginger, grated
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 green onions, chopped
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, sesame oil, and oyster sauce. Mix well until the sugar is dissolved.
- Place the chicken pieces in a large ziplock bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken. Let it marinate in the refrigerator for at least 30 minutes, or up to overnight for maximum flavor.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Remove the chicken pieces from the marinade, reserving the marinade for later.
- Season the chicken with salt and pepper, then add them to the hot skillet. Cook the chicken until browned on all sides, about 5 minutes per side.
- Pour the reserved marinade into the skillet, cover, and reduce the heat to low. Simmer for 40-45 minutes, or until the chicken is cooked through and tender.
- Remove the chicken from the skillet and transfer to a serving plate. Tent with foil to keep warm.
- Turn the heat up to medium-high and add the cornstarch mixture to the skillet. Stir well to combine and cook for 2-3 minutes, until the sauce thickens.
- Pour the thickened sauce over the chicken and garnish with chopped green onions.
- Serve the soy braised chicken hot with steamed rice and vegetables. Enjoy!