Wednesday, August 17, 2016

Easy Shoyu Chicken

Ingredients for 4 servings

¼ tsp. ground black pepper
½ cup packed brown sugar
½ cup water
½ tsp. sambal oelek-chili paste (or more or less to your liking)
1 cup low-sodium soy sauce
1 TBS. cornstarch, dissolved in 1-2 TBS cold water
2 cloves minced garlic
2 tsp. grated fresh ginger (or more to your liking)
8 (approx. 2 lbs.)  well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
sliced green onions and toasted sesame seeds, for garnish, if desired


In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper.

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.

Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F)

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.

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