Composition / ingredients
Step-by-step cooking
Step 1:
How to make chicken breasts in soy sauce? Prepare the necessary products. Instead of chicken breast, you can take chicken fillet. Use refined, odorless vegetable oil. Take soy sauce without additives, natural.
Step 2:
Wash the chicken breasts, dry them, remove the skin. Using a knife, carefully separate the meat from the bones. Cut the breasts into portions.
Step 3:
How to marinate meat? Put the pieces of breast in a suitable sized container. Add vegetable oil, any spices and seasonings to taste. I used a mixture of herbs (1.5 tsp.). Mix everything well.
Step 4:
Pour soy sauce over the breasts, stir. The sauce should cover all the pieces well. Leave the meat to marinate for 30 minutes. During this time, spices and seasonings will reveal their taste and aroma and the meat will be soaked in marinade. During pickling, you can turn the pieces over so that the process takes place more evenly.
Step 5:
Preheat the frying pan, lay out the pieces of breast. On a moderately high heat, fry the meat until golden brown first on one side.
Step 6:
Then flip the pieces and brown on the other side. The resulting crust will seal all the juices inside the pieces, and the meat will turn out juicy and soft.
Step 7:
Continue cooking the breasts, turning down the heat to medium. Pour the remaining soy sauce into the pan in parts. Cover the pan with a lid and simmer the meat for 10-12 minutes, turning the breasts periodically.
Step 8:
When all the moisture has evaporated, remove the lid from the pan and increase the heat. Fry the breasts for another 1-2 minutes until golden brown. At the same time, turn the meat over so that it is evenly covered with an appetizing crust.
Step 9:
Serve chicken breasts in soy sauce with any side dish or with fresh vegetables. Enjoy your meal!
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. That's why I didn't add salt. But if salt is not enough for your taste, then add salt, but very little, no more than a pinch. Otherwise, the chicken may become too salty.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Chicken can be replaced with turkey or any other type of meat at your request. But keep in mind that in this case, the cooking time and calorie content of the dish will change.
Caloric content of the products possible in the composition of the dish
- Soy sauce - 51 kcal/100g
- Vegetable oil - 873 kcal/100g
- Chicken breast - 113 kcal/100g
- Herb mixture - 259 kcal/100g
