Shoyu Chicken Recipe

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Shoyu Chicken

Diana Perry


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.

☆☆☆☆☆ 0 votes
10 Min
45 Min
Stove Top



1.2 c
1/2 c
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
3 dash(es)
light sesame oil
chopped fresh chinese parsley


1combine all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
2Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
3Add 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.
4Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
5Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
6Add 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.
7This 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