Description
Tender Hawaiian shoyu chicken simmered in a glossy sweet and savory soy sauce glaze with garlic and ginger, perfect over steamed rice
Ingredients
Units
Scale
- Bone In, Skin On Chicken Thighs: 3 pounds
- Soy Sauce: 1 cup
- Brown Sugar: 1 cup
- Water: 1 cup
- Garlic: 4 cloves, minced
- Fresh Ginger: 1 tablespoon, grated
- Green Onions: 3, sliced
Instructions
- Preheat Your Equipment: Place a large skillet or Dutch oven over medium heat
- Combine Ingredients: In the pan combine soy sauce, brown sugar, water, minced garlic, and grated ginger. Stir until sugar begins to dissolve
- Prepare Your Cooking Vessel: Bring the sauce to a gentle simmer, ensuring it is evenly mixed
- Assemble the Dish: Add the chicken thighs skin side down in a single layer and spoon some sauce over the top
- Cook to Perfection: Cover and simmer for 30 to 35 minutes, turning once halfway through, until the chicken reaches an internal temperature of 165°F
- Finishing Touches: Remove the lid for the last few minutes to slightly thicken the sauce if desired and spoon glaze over the chicken
- Serve and Enjoy: Garnish with sliced green onions and serve hot over steamed rice
Notes
- Simmer gently to keep the chicken tender
- Marinate the chicken in the sauce for up to 8 hours for deeper flavor
- Store leftovers in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 18g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 160mg