In the time if takes you to order Chinese take-out, you can have this delicious dish on the table. Start to finish it takes about an hour. This dish is a specialty in Hawaii - the word shoyu means sauce in Japanese. My family absolutely loves this dish.
- 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 and add to sauce; whisk 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.
*Mirin is a Japanese Sweet Cooking Wine. I found it in the international aisle at my local grocery store. Recipe adapted from Aida Mollenkamp.