How to Make the Hawaiian Shoyu (Soy Sauce) Chicken

Japanese influenced chicken done the Hawaiian way. Very tasty.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 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

1. Combine the orange juice, orange zest, soy sauce, mirin, brown sugar, ginger, garlic, cilantro, five spice powder, and 1/2 cup water in a sauce pan. Bring to a boil.

2. Add the chicken to the saucepan, cover. Lower heat to a simmer, 10-15 minutes.
   
   Remove the chicken from the saucepan and place in a casserole dish. Pour the liquid into a measuring cup, return 1 cup to the saucepan.

3. Pour the remaining sauce over the chicken in the casserole dish to keep it moist. Cover dish with a lid to keep warm.

4. In a bowl, whisk 1 tablespoon cornstarch with 2 tablespoons of water until dissolved. Pour the cornstarch mixture into the sauce in the saucepan. Boil for 2 minutes or until thicken into a glaze.

5. Slice the chicken into 1/2" to 1" strips. Baste with the cornstarch glaze, serve. Good with rice.

[sunshine11219]

on 2/22/2009 sounds awesome