Hawaiian Shoyu Chicken

Name: Hawaiian Shoyu Chicken
Ingredients: 2 pounds skinless, boneless chicken thighs; 1 cup soy sauce; 1/2 cup mirin; 1 orange zested and juiced; 1/4 cup light brown sugar; 1 1/2 teaspoon minced fresh garlic; 1 1/2 teaspoon minced fresh ginger root; 1/2 teaspoon Chinese Five Spice; 2 tablespoons chopped fresh cilantro; 1 tablespoon cornstarch

This is a fast, easy, and delicious chicken dish which is popular in Hawaii. The Chinese five spice powder, along with the other ingredients, gives it big flavors. Based on a recipe by Hawaiian chef Sam Choy.

Submitted by: Michael from Scotch Plains, NJ
Yield: 4 servings

Spices

Featured in this Recipe

Ingredients

2 pounds skinless, boneless chicken thighs
1 cup soy sauce
1/2 cup mirin
1 orange zested and juiced
1/4 cup light brown sugar
1 1/2 teaspoon minced fresh garlic
1 1/2 teaspoon minced fresh ginger root
1/2 teaspoon Chinese Five Spice
2 tablespoons chopped fresh cilantro
1 tablespoon cornstarch

Preparation Instructions:

Combine the soy sauce, orange juice, orange zest, mirin, brown sugar, garlic, ginger, cilantro, five spice powder, and 1/2 cup water in a medium sauté pan. Bring to a boil. Add the chicken, cover tightly, and lower heat to a simmer. Braise the chicken, turning once during cooking, 15–20 min. or until cooked through.
Remove the chicken from the pan, and place in a casserole dish. Pour the liquid into a pyrex measuring cup, and return about 1 cup to the pan. Pour the remaining sauce over the chicken temporarily to keep it moist, and cover dish with foil or a lid to keep warm.
Whisk 1 tbsp. cornstarch with 2 tbsp. water until dissolved. Whisk the cornstarch mixture into the pan sauce, and boil for 1–2 min. to reduce and thicken into a glaze.
Slice the chicken into 1/2 “ strips. Baste with the glaze, and serve.