Hawaiian Shoyu Chicken Recipe
Tender bone-in chicken thighs slow-simmered in a savory-sweet soy sauce with fresh ginger and garlic. A classic Hawaiian plate lunch dish that is easy to make in one pot and ready in 45 minutes.
Equipment
- Dutch oven or large heavy-bottomed pot (at least 5-quart)
- Cutting board and sharp knife
- Measuring cups and spoons
- Mixing bowl or large liquid measuring cup
- Whisk
- Tongs
- Ladle
- Small bowl for cornstarch slurry
Notes
STORAGE: Transfer cooled chicken and sauce to an airtight container and refrigerate for up to 4 days. Tastes even better the next day as the chicken soaks up more sauce. Freeze for up to 3 months.
REHEATING: Reheat gently in a pot over medium-low heat with a splash of water, or in the microwave covered with a damp paper towel.
SLOW COOKER VERSION: Combine sauce and chicken in the slow cooker. Cook on low for 5 to 6 hours or high for 3 to 4 hours. Reduce sauce on the stovetop before serving.
INSTANT POT VERSION: Cook on high pressure for 15 minutes with a 10-minute natural release. Use the saute function to reduce the sauce afterward.
BONELESS THIGHS: Reduce simmer time to 15 to 20 minutes and check early for doneness at 165°F (74°C).
LOWER SODIUM TIP: Use low-sodium soy sauce and reduce amount by 2 tablespoons to significantly lower the sodium content.
MEAL PREP: The shoyu sauce can be mixed up to 1 week in advance and stored in a sealed jar in the refrigerator.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 18gProtein: 38gFat: 22gSaturated Fat: 6gSodium: 1200mgPotassium: 550mgFiber: 0.5gSugar: 14g
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