Shoyu Chicken
Directions
- 1Drop two to three pounds of boneless skinless chicken thighs into a slow cooker and spread them out evenly on the bottom.
- 2In a separate bowl, mix one cup of soy sauce (or coco aminos), one cup of brown sugar, a quarter cup of sliced green onions, four or five chopped garlic cloves, a healthy pinch of black pepper, and one cup of water.
- 3Whisk all the sauce ingredients together.
- 4Pour the whisked sauce all over the chicken thighs in the slow cooker.
- 5Add a piece of peeled ginger to the slow cooker.
- 6Put the lid on the slow cooker and set it to low for three to four hours.
- 7Check if the chicken is done by trying to pick it up with a fork; if it falls apart, it's ready.
- 8Serve the shoyu chicken over a bowl of fresh steamed rice.
- 9Pour some of the sauce from the slow cooker over the chicken and rice.
- 10Garnish with more green onions and toasted sesame seeds, if desired.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 lbs boneless skinless chicken thighs
- 1 cup soy sauce
- 1 cup brown sugar
- 0.25 cup sliced green onions
- 4 chopped garlic cloves
- 5 chopped garlic cloves
- 1 pinch black pepper
- 1 cup water
- 1 piece peeled ginger
- 1 bowl fresh steamed rice
- 0 green onions
- 0 toasted sesame seeds
Equipment
slow cookerwhiskforkbowl
Tips
- You can mix the sauce directly in the slow cooker.
- The chicken is done when it falls apart easily with a fork.
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