Blog Menu

Shoyu Chicken

Prep Time

        Prep time: 10 minutes
        Cook time: 50 minutes
        Yield: Serves 6 - 8


    •    3/4 cup mirin
    •    2 cups low-sodium soy sauce
    •    1 cup packed light brown sugar
        5 1/2 to 6 pounds chicken thighs
    •    5 cups low-sodium chicken broth
    •    1 tsp freshly ground black pepper
    •    thinly sliced green onions, for garnish
    •    8 medium garlic cloves, smashed and peeled
    •    5 tbsps cornstarch dissolved in 5 tbsps water
    •    4 inch piece ginger, sliced 1/2 inch thick and smashed


  1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.
  2. Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.

This great family recipe is thanks to Food Network at


Leave a comment

Please note, comments must be approved before they are published