In Hawaii, shoyu chicken is a popular dish that is a fusion of two of the most popular dishes among Japanese and Filipino immigrants to the island: teriyaki chicken and adobo chicken.
Shoyu chicken is a simple dish that is made with chicken that is cooked in a sauce made from soy sauce, brown sugar, rice vinegar, ginger, and garlic. The sauce is cooked until it thickens and becomes a glossy, sticky glaze.
The name “shoyu” is the Japanese word for soy sauce, which is the essential condiment in the dish. The brown sugar gives the dish its signature sweet-and-sour flavor.
A Weight Watchers-Friendly Version
One of the hallmarks of shoyu chicken is the chewy and saucy skin slathered in sauce. However, to make a version of this recipe that is compatible with the Weight Watchers diet, you can remove the skin, saving you many Weight Watchers points. You can also substitute most of the brown sugar for stevia. Additionally, since this dish contains a lot of soy sauce, we will use low-sodium soy sauce and add a bit of water. The result is a delicious and satisfying dish that is still low in fat and calories.
Why you should try this recipe
Shoyu chicken is one of those dishes that will make you lick your fingers. The combination of salty, sweet, and glaze-like sauce flavors is simply irresistible. This recipe is versatile enough to be served as a main course with vegetables or as an appetizer with chicken thighs or wings. If you’ve never tried Hawaiian cuisine, shoyu chicken is a great way to start.
Servings: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients
- 500 g. boneless, skinless chicken thighs
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) water
- 1 tablespoon brown sugar
- 3 packets stevia
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Instructions for making Shoyu Chicken
- Season the chicken with garlic and a pinch of salt.
- Prepare the shoyu sauce by whisking together the following ingredients in a bowl: soy sauce, water, ginger, cornstarch, stevia, and brown sugar.
- Heat a large skillet over high heat. Add the oil and chicken. Sear the chicken on both sides until golden brown.
- Add the prepared sauce to the skillet. Reduce the heat to medium-low and cover. Cook for 20 minutes, or until the chicken is cooked through.
- Serve with chopped chives.
Variations and substitutions
1. Use real shoyu sauce. Shoyu sauce is a type of soy sauce that is made with wheat, soybeans, and water. It has a richer flavor than regular soy sauce and is less salty. Aloha Shoyu is a popular brand of shoyu sauce that is made in Hawaii. If you want to make shoyu chicken that tastes like it was made in Maui, use Aloha Shoyu sauce.
2. Garnish with toasted sesame seeds. Toasted sesame seeds add a crunchy texture and nutty flavor to shoyu chicken. To toast sesame seeds, simply spread them on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until golden brown.
3. Add pineapple chunks. Pineapple is a bold flavor that can add a tropical twist to shoyu chicken. To add pineapple chunks, simply chop up a fresh pineapple and add it to the sauce during the last 10-15 minutes of cooking.
Tips and Tricks Section for Making Shoyu Chicken
· Marinate the chicken before sealing. Marinating the chicken for at least 30 minutes will help to tenderize the meat and add flavor. A simple marinade of garlic and salt will do the trick.
· Sear the chicken over high heat. Sear the chicken in a hot pan or skillet until it is golden brown and cooked through on the outside. This will help to keep the chicken juicy and flavorful.
· Use a mixture of soy sauce and water for the sauce. Soy sauce is the main ingredient in shoyu chicken, but using only soy sauce will make the dish too salty. A good ratio of soy sauce to water is 1:1.
· Add a bit of cornstarch to the sauce. Cornstarch will help to thicken the sauce and give it a glaze-like consistency.
· Serve with cauliflower rice. Cauliflower rice is a low-carb and gluten-free alternative to traditional rice. It is a great way to lighten up the dish and add some extra vegetables.
Related Recipes
Shoyu Chicken
Ingredients
- 500 g. boneless, skinless chicken thighs
- ½ cup 120 ml soy sauce
- ½ cup 120 ml water
- 1 tablespoon brown sugar
- 3 packets stevia
- 1 teaspoon cornstarch
- 1 teaspoon oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
Instructions
- Season the chicken with garlic and a pinch of salt.
- Prepare the shoyu sauce by whisking together the following ingredients in a bowl: soy sauce, water, ginger, cornstarch, stevia, and brown sugar.
- Heat a large skillet over high heat. Add the oil and chicken. Sear the chicken on both sides until golden brown.
- Add the prepared sauce to the skillet. Reduce the heat to medium-low and cover. Cook for 20 minutes, or until the chicken is cooked through.
- Serve with chopped chives.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
