Shoyu Chicken

from ButterYum

Serves 6


  • 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


  1. Combine chicken, black pepper, chicken broth, soy, mirin, brown sugar, garlic, and ginger in a large sauce pan.
  2. Bring to a boil; reduce heat and cook for 20-30 minutes until the chicken is cooked through and tender.
  3. Remove chicken, garlic, and ginger from pan; reserve chicken and discard garlic and ginger.
  4. Bring leftover sauce to a boil; reduce for 10-15 minutes.
  5. While sauce is reducing, saute optional peppers in a little olive oil until crisp-tender; reserve.  
  6. When sauce is reduced, stir cornstarch and water together and add to sauce; whisk until it comes back to a boil.
  7. 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.