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Category: Chicken
Prep Time: Cook Time: Total Time:
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. Serves 6
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SHOYU CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
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. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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