5 to 6 lbchicken breast cut into strips
5 clow sodium chicken broth
2 csoy sauce, low sodium
1 clight brown sugar
3/4 c3/4 cup mirin (rice wine)
8 mediumgarlic cloves, smashed and peeled
1/4 inchpiece ginger, sliced 1/2-inch thick and smashed
1 tspground black pepper
5 Tbspcornstarch disolved in 5 tablespoons water.
3-4thinly sliced green onions, for garnish
How to Make SHOYU CHICKEN
- 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.