shoyu chicken
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.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 5 to 6 pounds chicken breast cut into strips
- 5 cups low sodium chicken broth
- 2 cups soy sauce, low sodium
- 1 cup light brown sugar
- 3/4 cup 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 teaspoon ground black pepper
- 5 tablespoons cornstarch disolved in 5 tablespoons water.
- 3-4 - thinly sliced green onions, for garnish
How To Make shoyu chicken
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Step 1Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
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Step 2Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
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Step 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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Step 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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Category:
Chicken
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