Shoyu Chicken with Chicken Thighs

Shoyu Chicken is one of my favourite ways to prepare chicken thighs. A dish full of Unami flavour & slightly sweet.

A delicious recipe that reminds me of one of our favourite recipes…Adobo Chicken
The chicken is cooked on the stove in a sauce. Shoyu Chicken is very simple to make & the total time cooking is less than an hour from start to finish.The recipe comes from The Food Network, courtesy of Aida Mollenkamp.

We really like chicken thighs so I am always on the lookout for recipes. And…we like Asian flavours so this recipe was just what I was looking for!

I served this chicken with some sautéed broccoli, mushrooms & peppers, cooked up some rice & dinner was ready! Oh, and I sprinkled sesame seeds on the chicken..makes it look nice!

Here is the recipe *** I made 1/2 the original recipe…so I am going to give you the ingredients for how I made the chicken. I used 8 chicken thighs so we had 2 meals for 2 of us….You can double the recipe if you want to make more

Ingredients

8 chicken thighs, bone-in

2 1/2 cups chicken or vegetable broth

1 cup soy sauce

1/2 cup brown sugar

1/4 cup mirin or seasoned rice vinegar

2 tsp crushed garlic…oil use 4 cloves of crushed garlic if you like a lot of garlic

2 heaping tsp ginger from a jar, or… one 4 inch piece of ginger smashed

1 tsp pepper

5 tbsp cornstarch dissolved in 5 tbsp water

Sesame seeds for garnish

Optional: Thinly sliced green onions for garnish *** I did not use the green onions

Method

1. Put the chicken thighs, broth, soy sauce, brown sugar, rice vinegar, garlic, ginger & pepper into a large saucepan. Mix well to combine all of the ingredients. Bring to a boil, then cover the pot & lower the heat, simmer for about 30 – 35 minutes. Turn the chicken while it is cooking a couple of times. Test the chicken to make sure if is cooked completely, if not continue cooking until done.
2. Remove the chicken from the pot, put onto a serving platter & set aside
3. You can strain the liquid if you want to remove the pieces of garlic & ginger, but I did not do this.
4. Cook the liquid to reduce it for about 10 minutes
5. Now, add the cornstarch mixture & bring to a boil
6. Put the cooked chicken back into the pot & coat all the pieces with the sauce
7. Serve with the sauce & sesame seeds sprinkled on top. Garnish with the green onions if you want to use them!

I served this with sautéed vegetables & rice

Enjoy!

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