shoyu chicken
(1 rating)
I was given this recipe almost 30 years ago when I was a young bride and my husband was in the Navy and we were station in Virginia.
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(1 rating)
yield
6 -8
Ingredients For shoyu chicken
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5 to 6 lbchicken breast cut into strips
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5 clow sodium chicken broth
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2 csoy sauce, low sodium
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1 clight brown sugar
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3/4 c3/4 cup mirin (rice wine)
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8 mdgarlic cloves, smashed and peeled
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1/4 inchpiece ginger, sliced 1/2-inch thick and smashed
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1 tspground black pepper
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5 Tbspcornstarch disolved in 5 tablespoons water.
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3-4thinly sliced green onions, for garnish
How To Make shoyu chicken
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1Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
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2Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
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3Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes.
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4Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions. Can serve with white rice or lo-mein noodles.
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