This easy Hawaiian Shoyu Chicken recipe features soy sauce, ginger and garlic for chicken that is juicy, sweet and salty. Pair with white rice and Hawaiian Mac Salad.
A Word on Tea
If you aren’t familiar with Pure Leaf Iced Tea, you might wonder why I love it so much. Pure Leaf is *real* brewed Iced Tea – as in, made from actual tea leaves – which is why it tastes so darn good. If you love tea as much as I do, you know that you can’t fake the taste of the real thing.
I was so happy when I found Pure Leaf, and when I started looking into things I found out just why it tastes so good: they don’t use any preservatives, and start with all the finest ingredients to create that perfectly balanced taste.
Okay, now tell me about the Hawaiian Shoyu Chicken!
I know, I know! On to the recipe and the sweet and salty and tender deliciousness that is this shoyu chicken.
What does shoyu mean? I’m glad you asked. Shoyu is a Japanese word for soy sauce that was borrowed by the Hawaiians and that soy sauce adds saltiness and umami to the chicken in this dish.
What to serve with Shoyu Chicken?
I wanted to come up with a recipe that would pair perfectly with some delicious sweet Iced Tea, and Hawaiian food sounded too good to be true.
The Shoyu marinade pairs wonderfully with white rice as it sops up that great flavor. If you need help making perfect rice the easy way, try this method.
It also goes well with Hawaiian Mac Salad.
The husband is something of a macaroni-salad aficionado, so I’ve been looking for a chance to perfect my Hawaiian Mac Salad recipe, too (oh, I totally rocked it by the way – recipe is right here!).
I think the thing I love most about this chicken shoyu recipe is how easy it is to remember. No kidding, every ingredient called for is just 1 of something.
One pound each of boneless chicken thighs and breasts, 1 cup soy sauce, 1 cup water, 1 cup sugar, etc. Plus, it cooks for just 1 hour. SO easy to memorize!
All of the ingredients are super standard freezer/pantry staples, so you can make this without having to make an extra trip to the grocery store.
It’s best if you marinate it overnight, but if just can’t make that happen you can still make it without marinating.
Oh, and people swear it takes better as leftovers the second day, so don’t worry about making too much!
Here’s the Recipe!
- 1 lb boneless skinless chicken thighs
- 1 lb boneless skinless chicken breasts
- 1 cup soy sauce
- 1 cup water
- 1 cup sugar
- 1 Tablespoon Worcestershire sauce
- 1 inch piece fresh ginger, chopped
- 1 clove garlic, minced
- Dash red pepper flakes
- Combine all ingredients in a large Dutch oven. Place in refrigerator overnight or for at least six hours.
- Transfer Dutch oven to the stove top and bring contents to a boil over high heat. Once boiling, turn the heat down to low, cover, and let simmer for 1 hour.
- Remove chicken from pot and place on a cutting board.
- Strain the ginger and garlic out of the pot, then bring the sauce to a boil over medium heat and cook until reduced by half. Turn off heat and let cool fifteen minutes.
- Meanwhile, use two forks to shred chicken into bite-sized pieces. Return chicken to the pot and toss with sauce. Serve warm.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 405Total Fat 9gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 156mgSodium 2554mgCarbohydrates 37gFiber 0gSugar 34gProtein 45g
Nutrition information has been auto-calculated for your convenience.
For recipes and to learn more about Pure Leaf, check out TheLoveofLeaves.com.
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