Shoyu Chicken

Name: Shoyu Chicken
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs chicken thighs (I use boneless and skinless); 1/3 cup shoyu (soy sauce); 1/4 cup sugar; 2 tablespoons wine or 2 tablespoons sake; 2 tablespoons oil; 1 garlic clove, mashed; 1 slice gingerroot

Community Pick

Submitted by Lavender Lynn

"I got the recipe from my roommate from Hilo, Hawaii. She shared a bunch of recipes with me."

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photo by Chickee

Ready In:: 55mins
Ingredients:: 7
Serves:: 4-6

ingredients

2 lbs chicken thighs (I use boneless and skinless)
¹⁄₃ cup shoyu (soy sauce)
¹⁄₄ cup sugar
2 tablespoons wine or 2 tablespoons sake
2 tablespoons oil
1 garlic clove, mashed
1 slice gingerroot

directions

Heat oil slightly in wok.
Add garlic and ginger and stir until light brown.
Add chicken pieces and fry until lightly browned.
Add sugar and cook until sugar is melted.
Add shoyu and wine.
Bring mixture to boil.
Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.

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Reviews

I put everything in the pressure cooker on high for 11 minutes, quick release, then shredded the chicken. It was perfect, and I'm picky.

Matt M.
Very good!!! I cut the recipe back for 2 thighs. I used boneless, skinless thighs. I also topped it with fresh sliced scallions. I will be making this again. Thanks LavenderLynn for this recipe.

Becky in Wisconsin
Surprising! A recipe with so few ingredients and I thought it was delicious. I think the key was sugar and cooking on low for 30 minutes. The chicken/sauce almost caramelizes. I served this over rice and loved it. My husband didn't care for what he thought was too strong of a flavor, though. I would rate this a 5 and he would rate it a 3. Guess who won? ;)

LifeIsGood
This was oh so quick and oh so good, although decidely sweet! I used 5 boneless skinless chicken thighs (for 2 people) and made the full amount of sauce, using dry sherry. My chicken was done ahead of schedule, TG for my instant read thermometer. After removing the cooked chicken thighs, I turned up the heat to reduce the sauce in a few minutes and was pleased with the amount of sauce to drizzle over the chicken, rice and steamed veggies. Thank you for sharing. Made for Please Review My Recipe tag game.

KateL
I made a full recipe using 8 thighes and 3 of gobbled up nearly the lot (3/4 of a thigh left over - sandwich material), I served with rice which I poured the sauce over as well as the chicken (would have liked a slightly thicher sauce so would think of removing chicken and reducing or thickening with cornflour/cornstarch), also te gingerroot I finely diced so that it became part of the sauce with the garlic Thank you for a succulent and tasty recipe Lavender Lynn, made for I Recommend tag game, recommended by duonyte.

I'mPat

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Tweaks

Used chicken breasts (didn't have thighs on hand), dark soy sauce, and frozen cubes of garlic and ginger. For oil, I used stir fry peanut oil (actual peanut flavor and a hint of sesame). Went just a touch heavy on the sugar and ginger (2 frozen cubes).

Matt M.
The first recipe in a long time that the entire family loved! We used a bag of Quorn tenders in place of the chicken so the vegetarians could enjoy it as well. I did't have any Sake so I used some wine from an open bottle in the fridge. I doubled the sauce, but the quorn absorbed most of it so next time I may triple the sauce! It was so good over rice. I will deffinately be adding this one to my cookbook.

whtbxrmom