Oriental Shoyu Chicken

This has tremendous flavor and is a breeze to prepare. I used boneless and skinless thighs. I decided to double the sauce (and added 1 T. sesame oil) and marinate the meat 1 hour before cooking. In my foil lined dish I first put some of the marinade then the chicken and spooned more marinade on top. Since my thighs were boneless (but large) I cooked them 45 minutes basting three times. I poured off the marinade into a sauce pan and heat to boiling. I then thickened it slightly with a cornstarch and water slurry. I put hot jasmine rice on the plates, sliced the thighs into pieces arranging them over the rice, drizzled with some of the thickened sauce and garnished the plate with minced green onion and toasted sesame seed. It was a real treat for the taste buds. I will do this recipe often. I think steamed broccolini would be the prefect veggie side dish. Thank you SO much for posting this recipe!

This was very nice - easy to throw together and put in the oven to bake. I used chicken breasts and also did about 1/4 cup of orange juice (a combination I used with roast chicken). The recipe doesn't clearly say to cook for one hour but I assumed that was the cooking time from the time summary up top - seemed to work out well!