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Shoyu Chicken over Rice

Shoyu Chicken


  • Author: Deborah Harroun
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: Hawaiian

Description

A popular Hawaiian chicken recipe, this Shoyu Chicken consists of chicken thighs that are cooked in a soy sauce mixture and served over rice.


Scale

Ingredients

  • 1 cup low sodium soy sauce
  • 1 cup light brown sugar
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 3 pounds boneless, skinless chicken thighs
  • 2 teaspoons cornstarch
  • Prepared rice, for serving

Instructions

  1. In a bowl, whisk together the soy sauce, brown sugar, water garlic, onion, ginger, oregano and pepper.
  2. Place the chicken in a 12-inch skillet. Pour the sauce mixture over the chicken and turn the stove to medium heat. Bring the mixture to a boil, then reduce to a simmer.
  3. Cook the chicken, turning over once halfway through the cook time, until the chicken is cooked through, about 20 minutes.
  4. When the chicken is done, remove it to a plate.
  5. In a small bowl, combine the cornstarch with about 1 tablespoon of water, then add the cornstarch slurry to the sauce in the skillet. Whisk to combine and cook until slightly thickened.
  6. Return the chicken to the skillet and turn the chicken to coat in the sauce.
  7. Serve over rice, if desired.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline. Nutrition information does not include rice for serving.

Nutrition

  • Serving Size: 1/6 of recipe, about 2 thighs
  • Calories: 427
  • Sugar: 33 g
  • Sodium: 2084 mg
  • Fat: 14 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 39 g
  • Fiber: 1 g
  • Protein: 39 g
  • Cholesterol: 180 mg

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