A popular Hawaiian chicken recipe, this Shoyu Chicken consists of chicken thighs that are cooked in a soy sauce mixture and served over rice.
- 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
- In a bowl, whisk together the soy sauce, brown sugar, water garlic, onion, ginger, oregano and pepper.
- 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.
- Cook the chicken, turning over once halfway through the cook time, until the chicken is cooked through, about 20 minutes.
- When the chicken is done, remove it to a plate.
- 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.
- Return the chicken to the skillet and turn the chicken to coat in the sauce.
- Serve over rice, if desired.
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.
- 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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