Raisins in Soy Sauce Chicken? Soy sauce chicken is traditionally made with sugar rock candy, granulated sugar, or brown sugar, plus soy sauce, ginger and garlic. So I thought I’d give naturally sweet raisins a whirl. Literally!
I blended raisins with water, soy sauce and fresh ginger to make a thick sauce. Then browned chicken thighs with garlic, added the sauce and simmered for 15 minutes. (Like our 3-ingredient Spicy Beef Sliders sauce, it’s a perfectly simple recipe!)
Raisins add a sweet-tangy dimension for a flavorful three ingredient sauce to make this entrée in under 30 minutes. The recipe is flexible for either bone-in or boneless thighs; use skinless to reduce fat. It’s a crave-able Chinese comfort food. Serve over rice with broccoli or favorite vegetable.
Soy Sauce Ginger Chicken
Prep time: 5 minutes
Cook time: 25 minutes
1 cup Sun-Maid raisins
1/2 cup water
6 tablespoons soy sauce
1 tablespoon fresh grated or minced ginger (about 1-inch piece, peeled)
1 tablespoon vegetable oil
8 bone-in or boneless chicken thighs, skin removed (about 1.5 lbs. boneless or 2.5 lbs. bone-in)
2-3 cloves garlic, minced
1 star anise, optional (adds subtle anise aromatic flavor)
¼ teaspoon white pepper, optional
4 green onions, sliced
COMBINE raisins, water, soy sauce and ginger in a blender or food processor. Whirl until smooth.
HEAT oil in a deep 10-12-inch skillet or 4-5-quart saucepan over medium-high heat. Add chicken and garlic. Lightly brown chicken, about 2 minutes per side.
POUR raisin sauce over chicken and turn pieces to coat in sauce. Add star anise and white pepper, if using. Reduce heat to medium. Cover and simmer 15 minutes, stirring once to prevent sticking, until internal temperature is 180°F for bone-in, or 165°F for boneless pieces.
SERVE chicken and sauce over rice; garnish with green onion.
Per Serving: 230 calories, 6 g fat (1 g sat), 85 mg cholesterol, 21 g protein, 23 g carbohydrate, 1010 mg sodium, 1 g fiber, 17 g sugars
Rosemary Mark remembers the day her kindergarten teacher said, “Rosemary, you need to play somewhere other than the kitchen or the grocery store, how about the playground.” Five year-old Rosemary was devastated, but only for the day. After studying foods and nutrition in college, she made the kitchen her playground for recipe development and new product innovation. She blogs at www.getcookingsimply.com.