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Tender chicken thighs simmered in a sweet and savory soy-ginger-garlic sauce until perfectly glazed. A beloved Hawaiian plate lunch classic that's incredibly easy to make at home.
Prepare the Marinade
Marinate the Chicken
Sear and Simmer the Chicken
Tender chicken thighs simmered in a sweet and savory soy-ginger-garlic sauce until perfectly glazed. A beloved Hawaiian plate lunch classic that's incredibly easy to make at home.
This hawaiian recipe takes 50 minutes to prepare and yields 4 servings. At 484.26 calories per serving with 36.54g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Thicken the Sauce and Serve
Add 1 teaspoon of gochujang or a pinch of red pepper flakes to the marinade for a gentle kick of heat.
Replace the 120ml of water with 120ml of unsweetened pineapple juice for a sweet and tangy flavor.
Sear the chicken as directed, then transfer the chicken and marinade to a slow cooker. Cook on low for 3-4 hours. Remove chicken and thicken the sauce on the stovetop using the cornstarch slurry.
Use boneless, skinless chicken breasts. Sear for 2-3 minutes per side and reduce the simmering time to 15-20 minutes to prevent the meat from drying out.
Chicken is a high-quality protein source, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Chicken thighs are a good source of niacin, which plays a vital role in converting food into energy and supporting the health of your nervous system, digestive system, and skin.
Both ginger and garlic, used generously in the marinade, are known for their natural anti-inflammatory and antioxidant properties, which can help support a healthy immune system.
One serving of this Shoyu Chicken recipe contains approximately 530-560 calories, not including side dishes like rice or macaroni salad.
Shoyu Chicken can be part of a balanced diet. It's high in protein, but also contains significant amounts of sodium and sugar from the shoyu and brown sugar. To make it healthier, you can use low-sodium soy sauce and reduce the amount of sugar.
Shoyu is a specific type of Japanese soy sauce, typically brewed with a mix of soybeans and wheat, giving it a slightly sweeter and more nuanced flavor than many all-purpose Chinese soy sauces. Using shoyu is key for the authentic taste of this dish.
Yes, you can make this gluten-free by substituting the shoyu with tamari, which is a Japanese soy sauce made with little to no wheat. Ensure your mirin is also certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave until warmed through. Add a splash of water if the sauce is too thick.
Absolutely. While bone-in, skin-on thighs are traditional for flavor and moisture, you can use boneless, skinless thighs, chicken breasts, or even drumsticks. Adjust the cooking time accordingly to ensure the chicken is cooked through.
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