Shoyu Chicken Recipe
- cook TIME 15 mins
- prep TIME 10 mins
- total TIME 25 mins
Ingredients (15)
- 20 oz skin-on, boneless chicken thighs
- 6 oz broccoli washed and cut into florets
- 1 3/4 tbsp reduced-sodium soy sauce
- 1/2 tbsp brown sugar
- 1/2 tbsp cooking mirin
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tsp cornstarch
- 3 tbsp water
- 1/2 tbsp sesame seeds toasted
- 2 tbsp scallion chopped
- 1/4 tsp chili flakes
- 3 cups cooked long-grain rice
INSTRUCTIONS
In a bowl, rub 20 oz skin-on, boneless chicken thighs with 1/4 tsp salt and 1/4 tsp black pepper. Allow to marinade for 5 minutes.
Meanwhile, fill a pot halfway with water and bring to a boil. Add 6 oz broccoli and cook for 1 minute. Strain and allow to cool.
Heat a skillet over medium heat, and place the marinated thighs skin-side down to sear for 4 minutes. When the fat’s rendered and the skin turns golden brown, flip and sear for 6 minutes. Put aside.
In the same skillet, add 1 tsp minced ginger and 1 tsp minced garlic, and stir quickly for 30 seconds. Turn off the heat. Add 1/2 tbsp brown sugar, 1 3/4 tbsp soy sauce, 1/2 tbsp mirin, 3 tbsp water, and 1 tsp cornstarch, and turn the heat to medium. Stir to combine and reduce for 2 minutes.
Add cooked chicken thighs back into the skillet and cook for 1 minute. Flip the thighs to coat them in the sauce, then turn off the heat.
Serve: place cooked rice in the middle of a serving platter. Add broccoli on the side, chicken thighs on top, and drizzle with a healthy amount of sauce. Sprinkle with 1/2 tbsp sesame seeds, 2 tbsp chopped scallions, and 1/4 tsp chili flakes.