Diet poultry meat, which is an integral part of the daily diet, is loved by many chefs for its simplicity and speed of preparation. Chicken in soy sauce in a pan is delicious, juicy dish high in protein and original taste, which everyone can fulfill.

To enjoy a juicy chicken weighing 1.5 kg, it is enough to prepare:

• ½ head of garlic;
• 60 ml soy sauce;
• 100 ml of sunflower oil;
• some ground ginger;
• other spices as desired.

The cooking method is as follows:

1. The carcass is washed, dried and cut into pieces.
2. A dressing is prepared from the sauce, ginger, chopped garlic and ½ oil, in which the prepared pieces are marinated.
3. After 2 hours, the chicken is fried in a pan with heated oil until golden brown.

Cooking chicken fillet

White meat lovers for preparation aromatic dish with spicy notes can use 2 chicken fillets.

In addition to the main ingredient, you will need:

• 2 cloves of garlic;
• ½ shot of olive oil;
• some turmeric and Provencal herbs;
• 2 shots of soy sauce

In process:

1. The washed fillet is divided into several parts.
2. The garlic is cut into slices.
3. Plates of garlic are fried in a frying pan, to which the fillets are laid out, fried for several minutes on both sides.
4. After 5 minutes, the meat is poured with sauce.
5. The dish is seasoned with spices and simmer for about 10 minutes over low heat.

With the addition of mustard

Thanks to the mustard-soy marinade, the taste of poultry meat is richer.

When cooking are used:

• 2 chicken legs;
• 1.5 shots of sunflower oil;
• 2 shots of soy sauce
• 15 g mustard;
• 2 heads of garlic;
• a little sugar.

To fulfill the recipe:

1. The legs are washed well and divided in half.
2. The garlic is peeled and passed through a press.
3. A dressing is being prepared from soy sauce, mustard, garlic gruel and a small amount of melted sugar, which, if desired, can be replaced with honey.
4. The meat pieces are poured with the prepared sauce and placed in the refrigerator for several hours.
5. When the chicken is marinated, it is fried in hot oil in a frying pan, where after 10 minutes it is poured with the remaining marinade and stewed for about 25 minutes under a closed lid.

Chicken stewed in soy sauce in a pan

Due to the low price chicken meat chicken dish in axial sauce is economical in combination with excellent taste and exquisite appearance.

Ingredients:

• carcass - 1 pc.;
• soy sauce - 200 ml;
• garlic - ½ head;
• sugar - 10 g;
• vinegar - ½ a glass;
• sunflower oil- for frying;
• favorite spices to taste.

The cooking scheme is as follows:

1. The carcass is washed and cut into portions.
2. A sauce is poured into a bowl, to which granulated sugar, vinegar, spices and garlic are added, previously passed through a press.
3. The meat pieces are thoroughly coated with the prepared dressing, and then marinated in the refrigerator for 1-2 hours, depending on the availability of time.
4. Oil is heated in a frying pan, where chicken pieces are laid out.
5. The chicken is fried over medium heat for about 20 minutes, after which the meat continues to be stewed under a closed lid with the addition of the remaining marinade for about 10 minutes.

Vegetable recipe

A wonderful independent dish made from:

• chicken breast;
• 100 g sweet red pepper;
• 200 g sweet green pepper;
• large onion;
• small carrots;
• 100 ml soy sauce;
• 5 g granulated sugar;
• a small amount of olive oil.

Method of creation:

1. The chicken breast is cut into small pieces.
2. Carrots are cut into rings, onions - small pieces, pepper - straws.
3. Soy sauce with sugar is mixed in a bowl until the latter is completely dissolved.
4. Oil is heated in a frying pan, after which chicken sticks are laid out and fried for 3 minutes, stirring continuously.
5. Then, one by one, with an interval of 2-3 minutes, root vegetables, onions and strips of pepper are sent to the meat.
6. With constant stirring, vegetables with meat are poured with the prepared dressing and continue to fry for no more than 3 minutes.

With sesame seeds

Asian cuisine differs from European cuisine in its priority use of spices and sauces, which give an unrivaled taste to everyday food, awakening appetite and stimulating digestive processes.

To prepare a chicken dish in the Asian tradition, you need:

• ½ kg fillet;
• a stack of soy sauce;
• a piece of ginger root;
• 15 g sesame seeds;
• sunflower oil.

The stages of creating a dish with unique gastronomic qualities consists in performing the following actions:

1. Small pieces are prepared from the washed and dried sirloin.
2. Ginger root is rubbed on a fine grater to obtain a monotonous gruel.
3. Prepared ginger, soy sauce, sesame seeds and a glass of vegetable oil are mixed in a small bowl.
4. Chicken pieces in a deep bowl are smeared with dressing, after which the container is sent to the cold, where it is kept overnight.
5. The well-marinated pieces are fried until golden brown in a skillet with a thick bottom.
6. Traditionally, the dish is served with loose rice and a serving of fresh salad.

Calorie content: Not specified
Cooking time: Not indicated

The combination of chicken and soy sauce always gives an excellent result, so we suggest preparing chicken fillet in soy sauce in a pan. Such a dish will go well with potatoes or, for example, baked in the oven. But also chicken fillet in soy sauce can be eaten in addition to salad from fresh vegetables... Our option offers to make the cooking process quick and easy, cooking chicken fillet in soy sauce in a pan, you will not spend a lot of time. In addition to soy sauce, we suggest adding some spices and a light tender mustard for piquancy.

- chicken fillet - 270 g;
- young onions - 70 g;
- young garlic - ½ head;
- soy sauce - 70 ml;
- vegetable oil - 50 ml;
- mustard - 2 tablespoons;
- salt - to taste,
- pepper - to taste;
- paprika - 5 g;
- greens - for serving.

Recipe with photo step by step:

Prepare a large, comfortable pickling bowl. Peel the onion. Rinse the onion head, chop it in half rings. Place the onion slices in a bowl.




Then pour vegetable oil into a bowl. If desired, vegetable oil can be replaced with corn oil. You can also not add oil at all, only grease the pan when frying meat.




Pour in a serving of soy sauce. Now you can buy soy sauce with various additives but it is preferable to use pure sauce for the recipe.




Add spices and be sure to add ground paprika, add salt to taste, given that the soy sauce itself is quite salty. Add sweet tender mustard. Fans of spicy spicy dishes can add a little dry adjika or cereal hot pepper Chile.






Chicken fillet wash well, dry and cut into small pieces. Transfer the fillet to the marinade, throw the chopped half-heads there. young garlic previously cleaned.




Stir the ingredients, cover the container with cling film and refrigerate. It is advisable to marinate the meat for at least two hours, and preferably 6-8 hours.




After the specified time, warm up the pan and put the chicken fillet directly with the marinade. There is oil in the marinade, so it is unnecessary to additionally grease the pan.




Fry the meat over high heat for 15-17 minutes. Serve with vegetables or a side dish.






Bon Appetit!

See also others, no less interesting

Doctors in all media sources say that for a fulfilling life, we just absolutely need to consume protein every day.

But this does not mean that you need to eat proteins from eggs around the clock, you can replace them with fried chicken fillet in soy sauce in a pan. You can eat it all the time without fear that you will get bored with it, because such a dish is always nice to see on your table.

Despite the fact that soybean filling in China appeared in antiquity, the Russians recognized it relatively recently. Since ancient China has always focused on healthy food and seasoning, sauce is no exception.

It contains amino acids, vitamins and minerals. Alas, the fight against cancer is relevant today. And surprisingly, the marinade acts as a good prophylactic agent in this matter. Improves blood circulation and is rich in proteins. Therefore, soaking meat in it is not only tasty, but also healthy.

By the way, soy sauces are divided into dark and light, thick and thinner. Thick ones are already served with ready-made dishes, and liquid ones are added during the cooking process. Light - takes part in the preparation of complex fillings, with the addition of garlic and spices. Dark - an independent marinade, with a rich pronounced taste.

Pan-fried chicken in soy sauce

Ingredients

• - 700 g + -
• - 4 tablespoons + -
• - 4 tablespoons + -
• - taste + -

How to cook chicken fillet in soy sauce in a pan

1. As soon as we brought the chilled chicken home, we start pickling it. Cut the white meat into thin slices. We put it in a deep container.
2. Fill with oil and soy sauce, sprinkle with pepper. You can choose soy liquid according to your taste. For of this recipe Japanese will do.
3. We leave for a quarter of an hour.
4. Heat the frying pan with butter over medium heat.
5. Fry the chicken pieces on both sides, spending 2-3 minutes on each. We spread the finished layers on a plate with steamed vegetables and enjoy the delicate taste and aroma.

Not many housewives like to fry fillet, because it turns out to be dryish. Thanks to preliminary marinating, the meat will turn out to be incredibly tender and juicy.

Asian style chicken fillet with soy sauce

Ingredients

• Chicken fillet - 500 g;
• Soy sauce - 60 ml;
• Garlic - 4 cloves;
• Sesame seed - 2 tablespoons;
• Vegetable oil - 15 ml.

How to fry chicken in soy sauce in a skillet

1. Cut the white meat into small pieces.
2. Peel the garlic, pass it through a garlic press.
3. Pour the sauce into a deep container, add sesame seeds to it. Stir in the garlic.
4. We immerse the meat in the marinade, mix.
5. We marinate for at least half an hour.
6. Fry the soaked meat along with the marinade until cooked in a heated pan with oil.

A side dish for such meat can be vegetable, and maybe cereal. In China, such meat is preferred to be served along with steamed vegetables and boiled rice. Surprisingly, there is no salt in the rice, but nevertheless it does not spoil the overall impression of the dish.

Chicken fillet is an ambiguous meat. On the one hand, it is very healthy and literally stuffed with proteins, on the other hand, it tastes not very good in the sense that it turns out to be dry. Even roasted in the oven fragrant chicken fillet is not the most desirable and tasty morsel. And about boiled breast and it is not necessary to speak at all. It is good only for salads. In its pure form, many people eat it with great reluctance and in case of emergency.

However, there are many ways to make fillets juicier and more appealing in terms of flavor. For which it is enough just to pickle. For example, in Moreover, this method presupposes sufficient quick cooking... That is, you do not need to fiddle with the oven, everything can be done on the stove. And we want to offer you several options for preparing such a dish and tell you how to cook chicken fillet in soy sauce in a pan. The recipes below are pretty simple and don't require a special set of ingredients. But first, a few words about the sauce itself.

A lover of Asian food

A sauce with a slightly salty and slightly pungent taste can work wonders. In Asian cuisine, it is used in a wide variety of dishes. While our culinary experts sometimes underestimate it. While, say, even the same chicken fillet in soy sauce, cooked in a pan, turns out to be surprisingly tender and juicy. Which, as you know, is completely uncharacteristic of this meat.

The easiest way

This recipe, according to which chicken fillet is cooked in soy sauce in a pan, can be unconditionally called the simplest. The set of ingredients in this case is minimal, as well as the cooking time itself. To bring it to life, you will need only half a kilogram (if you have a large frying pan, you can take more) chicken fillet, four tablespoons of soy sauce, the same amount of vegetable oil and a pinch of black pepper. Here, even salt is not needed, since the sauce is already completely saturated with it.

What should be done?

Cut the meat very thinly, in long strips. Pour into the sauce + vegetable oil, then pepper and mix everything carefully. Leave to marinate as it is. It is desirable for half an hour, but if you are in a hurry, then 15 minutes will be enough. Then fry in oil and high enough heat, stirring constantly. If there is a lot of meat, then fillet in soy sauce in a pan is better in portions. So that it only covers the bottom of the dish, and does not lie in layers. This will not take much time, as it will take four minutes to prepare one portion. As a side dish, fried cauliflower... But in principle, you can do without mashed potatoes or a vegetable salad. You will still get a very tasty dish.

Complicating the recipe

Naturally, you can cook chicken fillet in soy sauce in a pan in other ways. Moreover, having tried to implement all the options we have proposed, you will understand that dry white meat can be, it turns out, very tasty and juicy. But back to our recipe. So, let's prepare. Cut half a kilogram of fillet in the same way as in the previous case - in thin strips. Put the meat in a bowl, pour in four tablespoons of the sauce, knead and leave to marinate. Ten minutes will be enough. Then pour three tablespoons of starch into the meat, stir. We fry the chicken fillet in soy sauce in a pan, over high heat and vegetable oil, adding a few cloves of chopped garlic beforehand (we take the amount to taste). After five minutes, you need to pour in half a glass of chicken broth, after which you need to keep the pan on fire until the dish thickens. Before serving, it is recommended to sprinkle the meat with sesame seeds, which must be fried beforehand.

Fillet with soy sauce and honey

We offer one more, this time a very peculiar recipe for chicken fillet in soy sauce. In this case, honey will be present among the ingredients. A rather strange combination of components nevertheless makes it possible to obtain a dish that has surprisingly exquisite taste... What should be done? Mix a tablespoon each of honey and dry wine (white), and then add three of the same tablespoons of soy sauce to them. Cut half a kilogram of chicken fillet randomly, but not very coarsely, mix with the resulting mixture, and then send to a pan with hot vegetable oil. Fry over very high heat, stirring constantly.

Replace honey with oranges

Peel off two oranges, then cut them into pieces, pour half a glass of water in a saucepan, put on a low heat. Once boiled, add a couple of tablespoons of sugar. Cook, stirring often, for five minutes, no more. Mix five or six minced garlic cloves with two tablespoons of mustard and four soy sauce. Send all this to the oranges after they have cooled down. Cut the chicken fillet (seven hundred grams) arbitrarily and put in the pan. Add vegetable oil and pour in the resulting orange-soy mixture. Simmer for forty minutes under the lid, then fry for seven minutes without it over high heat. Serve with rice.

How to cook chicken fillet in soy sauce in a pan, on skewers

Four chicken breasts should be cut lengthwise into pieces about an inch and a half wide. Then mix five tablespoons of the sauce with lemon juice and vegetable oil(the last two ingredients will need a tablespoon each). Pour five crushed garlic cloves into the resulting mixture, pour it all into the meat, stir. Leave to marinate for an hour. Then put the meat on skewers and twist it so that you end up with a spiral. Then put the meat in a pan with preheated vegetable oil, fry it on both sides over high heat (three minutes on each side). Close with a lid and hold over medium heat for another five minutes.

The chicken fillet prepared in this way in soy sauce in a pan (the photo above clearly demonstrates this) turns out to be very beautiful. When serving, the dish can be additionally sprinkled with fried sesame seeds, and rice and vegetables can be used as a side dish.

Chicken fillet is a very versatile product. He is loved not only for the fact that it can be prepared from it. a large number of dishes, but also for its great taste, low calorie content, as well as for the speed and ease of preparation.

Chicken fillet in soy sauce has the flavor of Japanese culture and culinary traditions. This is an example of those dishes that help you "travel" around the culinary world other countries. Preparing such a fillet at home will not be difficult. Soy sauce has a rather specific salty taste and is not suitable for everyone, so when using it, it is better to vary the content of this sauce in the dish relative to personal preferences. And you also need to be careful when combining soy sauce with salt and other salty foods. Absolutely any side dish is suitable for such a dish.

Chicken fillet in soy sauce - general cooking principles

Chicken fillet is best taken fresh or chilled, not frozen. It should have a pleasant smell and pinkish color. The meat must be pre-rinsed under cold running water and dried with disposable paper towels. Then, damage, excess fat and films should be removed from the fillet.

A piece of chicken can be cooked whole or cut into pieces. The size of the pieces can be arbitrary. If there is little time for cooking, then it is better to cut the meat into small strips. If desired, the pieces can be beaten off with a special kitchen hammer.

Meat should be marinated for at least half an hour, and even better, leave it in the refrigerator overnight. Chicken fillet marinated with soy sauce can be fried, baked in foil or sleeve, as well as stewed or cooked in a slow cooker. You can make sandwiches or savory salads from such meat, if desired.

In the marinade to soy sauce, you can add chopped garlic, spices for chicken, any greens to taste, juice from canned pineapples, citrus juice.

The readiness of the dish must be checked by piercing the sirloin with a sharp long knife. If clear juice is released from the meat, then it is ready.

Chicken fillet in soy sauce with rice grits

Ingredients:

• 360 g chicken fillet;
• 65 ml soy sauce;
• 30 ml of sunflower oil;
• 15 g butter;
• one clove of garlic;
• four sprigs of dill;
• black to taste ground pepper;
• sea ​​salt to taste;
• 80 g of rice cereals.

Cooking method

1. Rinse the fillet in cold water and cut into cubes.

2. Peel the garlic and press through a special press.

3. Mix soy sauce with garlic, add ground pepper and put chopped chicken into this mixture for a while. The soy sauce has a salty flavor, but if that's not enough, you can add salt to the marinade.

4. In the meantime, do the groats. Sort the rice and rinse well in cool water. Pour into a saucepan of a suitable size (you need to remember that rice, when boiled, increases in size), add water, salt and cook. When the cereal grains are well swollen and soft, you need to rinse it in cool running water and set it aside so that all excess water is glass. It is very important that the cereal is not boiled.

5. Pour sunflower oil into a frying pan and heat well, put the chicken and quickly fry until golden crust all fillet pieces. Then add the mixture remaining from the marinating and reduce the heat of the stove, simmer for 5-6 minutes.

6. Put in the pan butter and fig. Mix well and simmer for another 3-4 minutes. There should be no liquid in the finished dish.

7. Serve hot, sprinkled with chopped dill.

Chicken fillet in soy sauce with garlic and onions

Ingredients:

• 310 g chicken fillet;
• a couple of cloves of garlic;
• 80-100 g of soy sauce;
• one bow;
• ground pepper to taste;
• 35 ml of sunflower oil;
• a couple of sprigs of cilantro or parsley.

Cooking method

1. Rinse the chicken in running cold water and cut into strips.

2. Peel the garlic and onion. Cut the onion into half rings, press the garlic through a press.

3. Sort the cilantro greens and wash them in cold water and put them separately for now.

4. Pour soy sauce into an enamel bowl, add salt, pepper, garlic and onion. Place the chicken in this mixture and mix. Keep in the refrigerator for half an hour.

5. Then grease a baking sheet or baking dish with oil and line the chicken with the other ingredients from the bowl.

6. Place the baking sheet in a hot oven for half an hour at standard temperature. Remove the baking sheet from time to time and turn the chicken pieces. If the liquid evaporates faster than the chicken cooks, you can pour 100-150 ml of hot water into a baking sheet and simmer until tender.

7. Chop cilantro finely and sprinkle ready meal when serving.

Chicken fillet in soy sauce with white wine and honey

Ingredients:

• 310 g chicken fillet;
• 30 ml of table white dry wine;
• a large spoonful of honey;
• a pinch of salt;
• a pinch of ground black pepper;
• 40 ml of sunflower oil;
• 40 ml soy sauce.

Cooking method

1. Wash the chicken, wipe off excess moisture with a napkin and cut into slices about 1 cm thick. If the slices are wider, it is best to beat them off.

2. Then fry the slices in oil until tender, remembering to turn them over. At the same time, a crispy crust will appear on the surface of the meat.

3. In a separate bowl, combine wine, salt, pepper, butter, honey and soy sauce. Stir and pour over the chicken. Reduce the heat of the stove.

4. When the wine has evaporated, the dish is ready.

5. Serve each slice in portions with fresh vegetables.

Chicken fillet in soy sauce with sesame seeds and oatmeal

Ingredients:

• 350 g chicken fillet;
• 80 ml of sunflower oil;
• 85 g sesame seeds;
• 80 g oatmeal;
• 50 ml soy sauce;
• a couple of raw chicken eggs;
• a pinch of dry spicy herbs;
• a pinch of ground pepper;
• 90 g bread crumbs;
• 30 ml of freshly squeezed lemon juice.

Cooking method

1. Cut the fillet into slices 1-1.5 cm thick.

2. In a separate bowl, combine lemon juice, soy sauce, spices and ground pepper. Dip slices of meat into this mixture and leave for half an hour in the refrigerator or in another cool place, covering the container with a lid or cling film.

3. Grind the oatmeal into flour. This can be done with a coffee grinder or blender.

4. Oat flour mix with 2/3 of the sesame seeds.

5. Separate the eggs from the shell and pour them into another bowl. Beat slightly until smooth.

6. So, roll the chicken slices in the oatmeal mixture, then in the egg and breading.

7. Put the slices in a hot skillet with oil and fry until crispy, turn over and fry as well. Bring the dish to readiness, periodically turning over in a hot frying pan. After the first turning, turn down the heat in the pan.

8. Put the finished pieces on a dish and sprinkle with the remaining sesame seeds. If desired, it can be pre-browned in a dry frying pan.

Chicken fillet in soy sauce, stewed with potatoes

Ingredients:

• 250 g chicken fillet;
• 40 g of raw lard;
• a pinch of black peppercorns;
• salt to taste;
• 10 ml soy sauce;
• one onion;
• a clove of garlic;
• 300 g of potato tubers;
• 30 ml of vegetable oil.

Cooking method

1. Peel the garlic and onion, chop finely.

2. Wash the chicken and lard, dry a little in the air and cut into medium cubes.

3. Put meat, bacon, vegetables in a bowl, sprinkle with ground pepper and pour over soy sauce. Leave for 10-15 minutes in a cool place.

4. Peel the tubers, wash and put in cold water... Then cut into medium sized cubes or slices.

5. Pour vegetable oil into a saucepan or kettle, heat and fry chicken pieces and bacon with vegetables on it until crispy crust.

6. Then put potatoes in a saucepan and cover with hot water. The water should almost cover the top of the tubers. Put out on the floor closed lid until the potatoes are ready.

7. Serve the dish in deep plates, sprinkle with any herbs.

Chicken fillet in soy sauce with vegetables

Ingredients:

• 350 g chicken fillet;
• 15 ml soy sauce;
• salt to taste;
• ground pepper to taste;
• a pinch of dried herbs;
• 100 g zucchini;
• a couple of spoons of sunflower oil;
• a quarter of butter;
• 80 g bell pepper;
• 100 g potatoes;
• one medium tomato.

Cooking method

1. Peel the zucchini and potatoes and cut into small cubes.

2. Have bell pepper remove the insides, rinse it and cut it into cubes in the same way.

3. Rinse the tomato and cut it in the same way as the rest of the vegetables.

4. Wash the fillets, cut and fry in a mixture of sunflower and butter.

5. Then add to fried chicken chopped vegetables, pour over soy sauce. Simmer with the lid closed over moderate heat until the liquid evaporates. Then add a small amount of salt, common ground pepper and dried herbs. Stir and fry until the dish is tender.

6. Serve with pickled ginger.

Chicken fillet in soy sauce - tricks and tips

• Use only high quality souve sauce for the dish and sold in a glass container.
• Chicken fillets can be dry, so add more oil or butter during cooking.
• If the meat is frozen, it can be tough.
• Chopping off the chicken fillet will allow the sauce to saturate the meat better.
• You need to try not to overdry the meat, so it is not advisable to cook it for a long time.
• Chicken fillet, if desired, can be stuffed with vegetables or stuffed with spices and garlic.
• Dishes from such chicken can be sprinkled with sesame seeds before serving, this will improve not only the appearance of the dish, but also give it a unique taste.