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Shoyu Chicken
The combination of chicken fat and shoyu sauce is perfect for sopping up with a big pile of white rice.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch. Bring to a boil over high heat. Boil for ⏱️ 30 seconds, stirring constantly.
cornstarch (dissolve in 5 tablespoons of water)5 tablespoons
2
Reduce to a simmer and add chicken. Cook chicken for 30 to ⏱️ 40 minutes or until the chicken is cooked thoroughly. Remove chicken from pot, and place on a serving dish.
3
Spoon off any excess fat from the sauce. Bring the sauce to a boil, and allow it to reduce for about ⏱️ 10 minutes.
4
Add the dissolved cornstarch. Bring the sauce back to a boil, whisking constantly until the sauce thickens.
cornstarch (dissolve in 5 tablespoons of water)5 tablespoons
5
Return the chicken to the pot and coat well with the sauce. Place the chicken on a serving dish and garnish with green onions.
Nutrition Facts
calories
211 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
38 g
sodium Content
2182 mg
protein Content
5 g
cholesterol Content
1 mg
carbohydrate Content
49 g
saturated Fat Content
1 g
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