Shoyu Chicken with Glazed Carrots and White Rice

Name: Shoyu Chicken with Glazed Carrots and White Rice
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 7 servings
Cuisine: Hawaiian
Ingredients: 3 pound chicken thigh (boneless, skinless); 1 cup low-sodium soy sauce; 1.5 cup water; 0.25 cup light brown sugar (packed); 1 tablespoon fresh ginger (grated); 1 tablespoon garlic (minced); 1 tablespoon cornstarch; 3 cup long grain white rice (uncooked); 1.5 pound carrot (peeled and sliced into 1/2-inch thick coins); 2 tablespoon butter; 2 tablespoon honey; 1 teaspoon black pepper

Succulent chicken thighs simmered in a rich, umami-packed shoyu (soy sauce) broth, served with perfectly steamed white rice and sweet, savory glazed carrots for a complete Hawaiian-inspired meal.

Prep: 25 min
Cook: 40 min
Total: 1 hr 5 min
Servings: 7
Cuisine: Hawaiian
Difficulty: Easy
Cost: $3.14/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

3 pound chicken thigh (boneless, skinless)
1 cup low-sodium soy sauce
1.5 cup water
0.25 cup light brown sugar (packed)
1 tablespoon fresh ginger (grated)
1 tablespoon garlic (minced)
1 tablespoon cornstarch
3 cup long grain white rice (uncooked)
1.5 pound carrot (peeled and sliced into 1/2-inch thick coins)
2 tablespoon butter
2 tablespoon honey
1 teaspoon black pepper

Instructions

For the Shoyu Chicken: In a large saucepan or Dutch oven, combine low-sodium soy sauce, 1 1/2 cups water, brown sugar, grated fresh ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Add the chicken thighs to the simmering sauce, ensuring they are mostly submerged.
Reduce heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. Remove chicken to a plate. In a small bowl, whisk cornstarch with 2 tablespoons cold water until smooth. Stir the cornstarch mixture into the simmering sauce. Increase heat to medium-low and cook, stirring constantly, until the sauce thickens to your desired consistency (about 1-2 minutes). Return chicken to the sauce, coating well.
For the White Rice: While the chicken simmers, cook 3 cups long grain white rice according to package directions, typically 3 cups rice with 6 cups water. Once cooked, fluff with a fork.
For the Glazed Carrots: In a large skillet, melt butter over medium heat. Add the sliced carrots and cook, stirring occasionally, for 10-12 minutes or until tender-crisp. Add honey and 1 teaspoon black pepper. Stir to coat the carrots and cook for another 2-3 minutes, allowing them to lightly glaze.
Serve the savory shoyu chicken and its thickened sauce over fluffy white rice, alongside a generous portion of glazed carrots.

Notes

This shoyu chicken reheats beautifully and makes excellent leftovers for lunch. You can increase the amount of fresh ginger or garlic for a bolder flavor if desired.

Nutrition (per serving)

Calories: 642
Protein: 49.1 g
Carbohydrates: 86.7 g
Fat: 13.6 g
Fiber: 4.1 g
Sodium: 1590 mg
Saturated Fat: 4.6 g
Sugar: 16 g
Cholesterol: 173 mg