Chicken Braised in Soy Sauce and Lemon

This recipe is for a quick and easy chicken braise that resembles a simplified version of teriyaki. It is a flavorful dish that creates a generous amount of light sauce, perfect for serving over plain white rice. The addition of lemon in this recipe adds a refreshing twist and brings all the flavors together. With a total cooking time of 30 to 40 minutes, this dish is a convenient option for a satisfying meal.

MAKES: 4 servings

TIME: 30 to 40 minutes

INGREDIENTS:

• 1/4 cup peanut or neutral oil, like grapeseed or corn
• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat and cut into 8 pieces, or any combination of parts
• 1 teaspoon minced garlic
• 1 tablespoon minced or grated lemon zest
• 1/4 teaspoon cayenne, or to taste
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• Juice of 1 lemon

INSTRUCTIONS:

1. Heat the oil in a deep skillet with a lid or a Dutch oven over medium-high heat.
2. Once the oil is hot, add the chicken pieces to the skillet, skin side down, and brown them well. Rotate and turn the pieces as necessary. This process should take approximately 10 to 15 minutes. If preferred, you can skip this step and proceed directly to cooking the garlic by heating a tablespoon of oil.
3. After the chicken is nicely browned, remove it from the skillet and reduce the heat to low.
4. Spoon or pour off all but one tablespoon of oil from the skillet.
5. Add the minced garlic to the skillet and cook it, stirring, until it softens, which should take about a minute or two.
6. Stir in the lemon zest, cayenne, soy sauce, sugar, and 1/3 cup of water.
7. Return the chicken to the skillet and turn it once or twice in the broth.
8. Adjust the heat so that the liquid bubbles gently but steadily. Cover the skillet and cook, turning the chicken once or twice, until it is cooked through. The cooking time should range from 10 to 20 minutes, depending on whether you skipped the browning step. To ensure the chicken is done, use an instant-read thermometer inserted into the thickest part of the thigh, and the reading should be between 155-165°F.
9. Transfer the cooked chicken to a serving platter.
10. Stir the lemon juice into the broth.
11. Pour some of the broth over the chicken and reserve the rest to be passed at the table.

TIPS:

• For a healthier option, you can use skinless chicken pieces or remove the skin before cooking.
• Customize the level of spiciness by adjusting the amount of cayenne to suit your taste preferences.
• If you’re short on time, consider using pre-cut chicken parts to speed up the cooking process.
• To enhance the flavors, marinate the chicken in the soy sauce mixture for a few hours or overnight before cooking.
• Feel free to add your favorite vegetables to the braise, such as bell peppers, broccoli, or snap peas, to make it a more substantial one-pot meal.
• Serve the chicken braise with steamed vegetables or a fresh salad to complement the dish’s flavors and add some variety to your plate.
• Leftovers can be refrigerated in an airtight container for up to 3-4 days, making it a convenient option for meal prep or quick weekday lunches.
• If the sauce is too thin for your liking, you can thicken it by simmering it for a few more minutes or adding a cornstarch slurry (mix cornstarch with water) to achieve the desired consistency.
• Garnish the dish with a sprinkle of fresh chopped herbs like cilantro or green onions for an extra pop of color and flavor.
• For a complete meal, consider serving the chicken braise with a side of fluffy white rice or cooked quinoa to soak up the delicious sauce.
• Remember to taste the sauce before serving and adjust the seasoning, as needed, to ensure it meets your preferences.

Enjoy your delicious chicken braise with the flavorful sauce and serve it alongside plain white rice for a complete and satisfying meal.