Shoyu Chicken
chicken, broth, soy sauce, mirin, brown sugar, garlic, ginger
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
Directions for Shoyu Chicken Recipe
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.
Read the full directions on Food Network
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Servings
6 to 8 servings
Tags
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