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 + salty + tender deliciousness that is this 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 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 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.
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 405 Total Fat 9g Saturated Fat 3g Trans Fat 0g Unsaturated Fat 6g Cholesterol 156mg Sodium 2554mg Carbohydrates 37g Fiber 0g Sugar 34g Protein 45g
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