Shoyu Chicken

Shoyu Chicken

How was everyone's weekend? I feel like all I need to say about mine is: "uggghhhh, MANNING!!!" Ya feel me? Eli Manning was not my man last week! In fact, it kinda feels like Week 7 was not my week in Fantasy or in life. I spent the rest of last week fighting my nasty cold and man was it mean. And then all my guys all failed me on the football front, except for maybe John Brown. Hmmph. Anyway, it's a new week and I'm on the mend! Hopefully, my team follows suit 'cause I don't know if my fantasy ego can withstand another loss. No more injuries, guys!!

On to more important things. This chicken is a classic, a major staple in most homes in Hawaii, and crazy easy to throw together. S I M P L E ! ! !  If your pantry looks anything like mine, you'll have all the ingredients on hand and as long as you've got a heavy bottomed pan and an hour, you've got dinner (or lunch or linner? lunner?). Basically, you need equal parts of shoyu (soy sauce), dark brown sugar (or light if that's all you've got, but I prefer dark), and water plus five cloves of garlic, one and a half inches of ginger (per pound of chicken), and boneless, skinless chicken thighs. Now, by all means, you can use the bone-in, skin-on thighs, and I'm sure both components will add some flavor, but in my personal opinion, they're just too much work to deal with when you're eating!! Also, chicken skin is so not my thing. If you love it, let me know, and you can have mine next time we're eating thighs. :D Serve it up with some piping hot white rice and a green salad because balance!

Bonus but unrelated image below!! If you were following along last week, you know that we're gearing up for Halloween here and this year #asauasagenamedvienna is dressing up as Yoda. She pictured below with her pal R2D2! Can't wait to see/hear what you're all doing for Halloween this year! Happy Tuesday and may the force be with you (hehehe don't hate me, I had to). 

Shoyu Chicken

Makes 6 boneless, skinless chicken thighs

(recipe can easily be scaled up)


  1. Place chicken, sugar, shoyu, water, garlic, and ginger in a heavy-bottomed pan (with lid) and bring mixture to a boil. Lower heat and simmer with lid on for 50 minutes. 
  2. Transfer chicken to a serving platter and garnish with sliced green onions. Skim off fat from shoyu sauce and reserve 1/4 cup of sauce to pour over chicken (and rice if serving with rice).
  3. Serve and enjoy!


  • 1 lb. boneless, skinless chicken thighs
  • 1 c. dark brown sugar packed
  • 1 c. shoyu (soy sauce)
  • 1 c. water (filtered)
  • 5 cloves garlic, peeled and smashed
  • 1 1/2" ginger, peeled and sliced
  • Sliced green onions, for garnish


  • Heavy bottomed pan with lid
  • Measuring cups and spoons
  • Sharp knife
  • Wooden spoon
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