In the time if takes you to order Chinese take-out, you can have this delicious dish on the table. Start to finish it takes about an hour. The recipe is by Aida Mollenkamp, via the FoodNetwork show Ask Aida. The recipe I've posted below is half of the original recipe and it was plenty for our family of 6. Also, the original recipe didn't include any veggies, so I added strips of sauteed red and orange bell pepper for color. My family loved it - will definitely make again.
Shoyu Chicken
Serves 6
3 pound boneless and skinless chicken thighs, cut into bite size pieces
1 teaspoon ground black pepper
2 1/2 cups low-sodium chicken broth
1 cup low-sodium soy sauce
6 tablespoons *Mirin (either 1% or 8% alcohol)
1/2 cup light brown sugar
4 medium garlic cloves, smashed and peeled
fresh ginger, 2-inches long by 1/2 inch thick, smashed (skin on is fine)
3 tablespoons cornstarch mixed with 3 tablespoons water
2 red, yellow, or orange bell peppers, sliced (optional)
Thinly sliced scallions for garnish
Combine chicken, black pepper, chicken broth, soy, mirin, brown sugar, garlic, and ginger in a large sauce pan. Bring to a boil; reduce heat and cook for 20-30 minutes until the chicken is cooked through and tender. Remove chicken, garlic, and ginger from pan; reserve chicken and discard garlic and ginger. Bring leftover sauce to a boil; reduce for 10-15 minutes.
While sauce is reducing, saute optional peppers in a little olive oil until crisp tender; reserve.
When sauce is reduced, stir cornstarch and water together. Whisk sauce until it comes back to a boil. Turn off the heat and stir in the cooked chicken and optional sauteed peppers. Serve over rice or noodles.
Note: If you're like me and had never heard of Shoyu Chicken, it's apparently a Hawaiian specialty. The word shoyu means sauce in Japanese.
*Mirin is a Japanese Sweet Cooking Wine. I found it for sale at Wal-Mart and my local grocery store for about $3.
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