Up until a few months ago, I had never even heard of Shoyu Chicken...what a shame, because this chicken dish is not only super easy to make, it is also become one of my "go to" chicken recipes. Shoyu means "soy" in Japanese and this dish is native to Hawaii. I've never been to Hawaii, so I cannot tell you how it compares to Shoyu Chicken served there, but I can tell you, it is utterly delicious. Tender boneless, skinless chicken thighs cook right in the flavorful sauce for an easy weeknight meal you can have on the table in no time.

I've made this dish several times, with several different recipes, but decided the recipe from The Tall Girl Cooks is my favorite way of preparing it because it is truly a no fuss recipe.  The first time I made it I used my friend Penny's recipe, and although it is every bit as good as the recipe from The Tall Girl Cooks, it involves a little more work because it calls for the chicken to marinade prior to cooking and then grilling it.

To give this recipe a little zing, like Penny does in hers,  I mixed in a 1/2 teaspoon (or more or less to your taste) of Sambal Oelek (hot chili paste).  Sriracha would work too if you don't have the paste or leave it out all together for no heat.  It's up to you.  

I love it served over rice so the rice soaks up the yummy sauce and my Pickled Cucumber Salad or my Easy Asian Spicy Cucumber Salad make an awesome, quick side dish that pairs beautifully with it as well.

You'll want to put this recipe on the list soon!  If you are a fan of Asian flavors and easy recipes, this is a must try!  

Easy Shoyu Chicken

By Renee's Kitchen Adventures
Adapted from The Tall Girl Cooks and Baking Nana

Easy, one skillet meal, using economical boneless, skinless chicken thighs that are bathed in a delicious Asian flavored sauce.

Ingredients

• 8 (approx. 2 lbs.)  well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
• 1 cup low-sodium soy sauce
• 1/2 cup packed brown sugar
• 1/2 cup water
• 2 tsp. grated fresh ginger (or more to your liking)
• 2 cloves minced garlic
• 1/2 tsp. sambal oelek-chili paste (or more or less to your liking)
• 1/4 tsp. ground black pepper
• 1 TBS. cornstarch, dissolved in 1-2 TBS cold water
• sliced green onions and toasted sesame seeds, for garnish, if desired

Instructions

1. In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper.
2. Pour mixture into large skillet and turn heat to med-high. Add in the chicken thighs and turn to coat in sauce. Allow mixture to come to a boil, reduce heat to a simmer, and loosely cover.
3. Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F)
4. Remove chicken to platter, and whisk in the cornstarch/water mixture. Continue to cook until the sauce is thickened. Return chicken to sauce and turn off heat. Garnish with green onions and sesame seeds if desired.

Yield: 4 servings
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 35 mins.
Total time: 45 mins.
Tags: chicken, chicken thighs, easy recipe, soy, Asian

Servings - 4   Serving Size - 2 chicken thighs and 1/4 of the sauce in the recipe   
Points Plus per Serving - 9 Points+
Calories - 312.1,   Total Fat - 5.4g,   Carb. - 43.9g,   Protein - 31.2g,   Fiber - 0.6g

Try these other easy chicken recipes! 

Grilled Jerk Chicken Thighs

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