Shoyu Chicken

Shoyu Chicken Recipe

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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.


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10 Min
45 Min
Stove Top


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  • 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

How to Make Shoyu Chicken


  1. combine all except the chicken and b eansprouts; bring to a boi for a couple minutes; turn down to simmer
  2. Brown the chicken pieces well on both sides in skillet with a bit of olive oil.
  3. Add 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.
  4. Drop the bean sprouts into boiling water to cover for 2 minutes; immediately drain well.
  5. Line a medium size platter with the bean sprouts, and put the chicken pieces in the middle.
  6. Add 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.
  7. This is great with some stir fried Asian vegetables such as pea pods, sugar snap peas, diced carrots, bok choy and some sauted mushrooms.

Printable Recipe Card

About Shoyu Chicken

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Dairy Free

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