shoyu chicken

★★★★★ 1 Review
peaches58 avatar
By April Alvarez
from Dunedin, FL

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.

★★★★★ 1 Review
serves 6-8

Ingredients For shoyu chicken

  • 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 md
    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

  • 1
    Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat.
  • 2
    Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes.
  • 3
    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.
  • 4
    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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