Shoyu Chicken Recipe

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Shoyu Chicken

Diana Perry

By
@Empebi

This looks like a lot of steps and ingredients, but if you have decided to keep Asian seasonings in your pantry it comes together pretty quickly. This is a pretty dish and the flavors aren't too strong, but still, really good. If you add some other Asian vegetables on the side, and serve over rice you have a whole meal that is better, and more economical than take out.


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Rating:

Serves:

8

Prep:

10 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

SAUCE

1.2 c
shoyu
1/2 c
water
1 tsp
oyster sauce
1 large
slices fresh ginger, crushed
1 clove
garlic, crushed
1/4 tsp
msg (optional)
1/4 tsp
heong lu fun (chinese 5-spice powder)
3-4 lb
bone in chicken pieces (i recommend bone in chicken thighs)
1 lb
fresh beansprouts
2 -3 Tbsp
cornstarch
3 dash(es)
light sesame oil
chopped fresh chinese parsley

Directions Step-By-Step

1
combine all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
2
Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
3
Add the chicken to the sauce mixture and simmer for 40 minutes. You might want to turn the chicken occasionally so it gets well colored on all sides.
4
Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
5
Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
6
Add the cornstarch to the sauce and bring to boil; simmer til it starts to thicken; Add dashed of sesame oil; Pour over the chicken. Garnish with chopped fresh Chinese parsley if desired.
7
This is great with some stir fried Asian vegetables such as pea pods, sugar snap peas, diced carrots, bok choy and some sauted mushrooms.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free