Shoyu Chicken
A simple, flavorful weeknight meal featuring tender chicken thighs simmered in a sweet and salty soy, brown sugar, garlic, and ginger sauce, served over rice.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Slice scallions, reserving dark green parts for garnish, and place white and light green parts in a high-sided skillet.
-
Add stock, shoyu, brown sugar, garlic, ginger, and 1 cup water to the skillet, whisking until the sugar dissolves.
-
Place chicken thighs skin-side down in the skillet. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, flipping the chicken halfway through.
-
Transfer the cooked chicken to a serving platter and tent with foil to keep warm. Skim fat from the skillet liquid.
-
In a small bowl, whisk cornstarch with the remaining 3 tablespoons water.
-
Whisk the cornstarch mixture into the skillet liquid. Bring to a boil over medium heat, whisking often, and cook for 1-2 minutes until the sauce thickens.
-
Remove the sauce from heat. Spoon it over the chicken, garnish with reserved scallions, and serve immediately with rice.