Shoyu Chicken is a staple dish in Hawaiian plate lunches. It’s easy to make and the flavors are simple, but it is so “Ono”!
I was recently reminded of how much I love Shoyu Chicken and how perfect it is for potlucks when Chelsea made it for a dinner. It is typically served over rice. However, you can show up to any potluck with or without the rice, and everyone will still love you for bringing this dish.
Thank you, Chelsea, for sharing this recipe!
Note: Ingredients are listed per pound of chicken. You will definitely want to double, triple, or quadruple the qty of ingredients, depending on how much chicken you have.
1 lb. boneless, skinless chicken thighs
1/2 cup Aloha Shoyu (or you can use regular soy sauce instead; I prefer low sodium)
1/2 cup brown sugar
2 T. minced garlic
2 T. ginger, crushed and minced (leave in big pieces if you don’t like to eat bits of ginger)
There are three options for cooking this recipe. Choose any one as they are all great!:
#1 – Simmer slow and low on the stovetop for at least one hour. The longer the better.
#2 – Cook in the electric pressure cooker for 13 minutes perfectly.
#3 – Cook in the slow cooker on low for 4 to 5 hours.
You’re ready for potluck time!