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Shoyu Chicken
Recipe By
Recipe By :
Laura Reigel
Servings :
8
chicken thights
Prep Time
10
minutes
mins
Cook Time
45
minutes
mins
Total Time
55
minutes
mins
EQUIPMENT
▢
medium saucepan
INGREDIENTS
▢
8
chicken thighs
bone in skin on, or skinless, or boneless skinless
Shoyu Broth
▢
½
cup
shoyu
or soy sauce
▢
½
cup
mirin
▢
1
tablespoon
sesame oil
▢
¼
cup
brown sugar
▢
4 to 5
cloves
garlic
peeled and smashed
▢
2
tablespoons
fresh ginger
peeled and rough chopped
▢
1
cup
water
INSTRUCTIONS
Trim the excess fat off of the chicken thighs.
8 chicken thighs
Combine all of the ingredients for the shoyu broth in a saucepan.
½ cup shoyu,
½ cup mirin,
1 tablespoon sesame oil,
¼ cup brown sugar,
4 to 5 cloves garlic,
2 tablespoons fresh ginger,
1 cup water
Add the chicken to the saucepan and bring the shoyu broth to a boil.
8 chicken thighs
Reduce the heat and cover the chicken. Simmer for 40 minutes.
Remove the lid and bring the sauce to a boil one more time. Allow the shoyu broth to reduce slightly. The chicken should be dark in color.
RECIPE TIPS
You can use chicken breasts in this recipe if you prefer.
Traditional shoyu chicken is made with bone-in, skin-on chicken thighs.
Soy sauce can be used in place of shoyu.
Serve with rice and buttered corn.
NUTRITION
Serving:
1
chicken thigh
|
Calories:
210
kcal
|
Carbohydrates:
14
g
|
Protein:
23
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Trans Fat:
0.02
g
|
Cholesterol:
107
mg
|
Sodium:
1026
mg
|
Fiber:
0.2
g
|
Sugar:
10
g
|
Calcium:
22
mg
|
Iron:
1
mg