Aloha Shoyu Chicken Recipe
This Aloha Shoyu Chicken Recipe features tender chicken thighs simmered in a flavorful soy sauce marinade with garlic, ginger, and onions. A sweet and savory dish inspired by Hawaiian cuisine, it pairs perfectly with rice for a comforting meal.
6 Servings
Ingredients
- 1 cup low-sodium soy sauce
- 1 cup light brown sugar
- 1 cup water
- 4 cloves garlic minced
- 1 medium onion finely chopped
- 1 tablespoon freshly grated ginger
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 3 pounds boneless skinless chicken thighs
- 2 teaspoons cornstarch
- 1 tablespoon water for cornstarch slurry
- Cooked rice for serving
Instructions
Prepare the Sauce:
- In a medium mixing bowl, whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, oregano, and black pepper until well combined.
Cook the Chicken:
- Arrange the chicken thighs in a large, deep skillet and pour the prepared sauce over them. Set the heat to medium and bring the mixture to a gentle boil. Reduce the heat to low, cover, and let the chicken simmer for 20 minutes, turning the pieces over halfway through the cooking time.
Thicken the Sauce:
- Once the chicken is fully cooked, remove it from the skillet and transfer it to a plate. In a small bowl, whisk together cornstarch and 1 tablespoon of water to create a slurry. Slowly add the slurry to the sauce in the skillet, stirring continuously. Allow the sauce to simmer for 1-2 minutes, or until it thickens into a glossy glaze.
Coat the Chicken & Serve:
- Return the cooked chicken thighs to the skillet and turn them in the sauce until they are evenly coated. Serve immediately over steamed rice, garnished with fresh herbs if desired.
Notes
To make this dish gluten-free, substitute the soy sauce with tamari or coconut aminos. Ensure that the cornstarch is certified gluten-free, and verify that all seasoning ingredients are free from gluten-containing additives.