SHOYU CHICKEN

Name: SHOYU CHICKEN
Yield: 6-8
Ingredients: 5 to 6 lb chicken breast cut into strips; 5 c low sodium chicken broth; 2 c soy sauce, low sodium; 1 c light brown sugar; 3/4 c 3/4 cup mirin (rice wine); 8 medium garlic cloves, smashed and peeled; 1/4 inch piece ginger, sliced 1/2-inch thick and smashed; 1 tsp ground black pepper; 5 Tbsp cornstarch disolved in 5 tablespoons water.; 3-4 thinly sliced green onions, for garnish

By April Alvarez
@peaches58

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.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

6-8

Ingredients

5 to 6 lb

chicken breast cut into strips
5 c

low sodium chicken broth
2 c

soy sauce, low sodium
1 c

light brown sugar
3/4 c

3/4 cup mirin (rice wine)
8 medium

garlic cloves, smashed and peeled
1/4 inch

piece ginger, sliced 1/2-inch thick and smashed
1 tsp

ground black pepper
5 Tbsp

cornstarch disolved in 5 tablespoons water.
3-4

thinly sliced green onions, for garnish
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How to Make SHOYU CHICKEN

Step-by-Step

Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
Remove 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.
Whisk 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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