Shoyu Chicken

Recipe courtesy Aida Mollenkamp
TOTAL TIME: 1 hr
Prep: 10 min
Inactive Prep: --
Cook: 50 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 5 1/2 to 6 pounds chicken thighs
  • 5 cups low-sodium chicken broth
  • 2 cups low-sodium soy sauce
  • 1 cup packed light brown sugar
  • 3/4 cup mirin
  • 8 medium garlic cloves, smashed and peeled
  • 4-inch piece ginger, sliced 1/2-inch thick and smashed
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons cornstarch dissolved in 5 tablespoons water
  • Thinly sliced green onions, for garnish
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      Directions

      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 more.

      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.

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      5

      Newest Ratings and Reviews

      Read all 4 reviews

      • on October 15, 2012

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        This was so easy to make, and really tasty! I will definitely make it again. I did end up roasting the chicken a bit, to get some color afterwards. But that's just because I wanted some crispy skin. Thank you, Aida!

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      • on March 02, 2012

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        Deliscious, tastes teriyaki chicken! So easy to make to, only adjustment to the recipe is that the sauce needed to reduce a bit longer than recommended. Wonderful recipe!

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      • on September 02, 2011

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        I think this is a wonderful recipe. It's wonderful that you don't have to mince everything and it's just plan EASY!! Needs to offer some side dishes with this recipe besides the fruit and this would be just more AWESOME than it already is.

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