How To Make Shoyu Chicken In 30 Minutes!
If you’ve got 30 minutes to spare, you’ve got time to make these irresistible, sweet and savory shoyu chicken rice bowls! The sauce comes together easily with simple pantry ingredients and keeps the chicken thighs tender and juicy.
My favorite way to enjoy shoyu chicken is over steamed white rice with generous sprinkling of sliced green onion and sesame seeds. You can add any vegetable you like, from blistered green beans to stir-fried broccoli or carrots.
Why this recipe works
- The use of cornstarch to coat the chicken ensures a light crust and helps the sauce adhere!
- Building the sauce directly in the pan adds amazing depth of flavor!
- The quick cook time makes this recipe not only ideal for busy weeknights, but also means you won’t overcook the chicken thighs!
Pure, homey comfort food! If you love the flavors in this dish, be sure to try my marinated chicken thighs, flaky miso salmon, or these ground pork meatballs in a delicious ginger scallion broth next! Or check out all of my easy, elevated dinner recipes for more inspiration!
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What You’ll Need
- Chicken thighs: I’m using boneless, skinless chicken thighs because they cook quickly. You can of course use bone-in chicken thighs or even switch over to chicken breasts, but you’ll need to adjust the cook time accordingly.
- Cornstarch, used for dredging the chicken before cooking.
- Neutral oil, such as grapeseed, sunflower oil, or canola.
- The shoyu marinade is made with unsalted butter, garlic, grated ginger root or ginger paste, soy sauce, and brown sugar.
That’s it! There’s only 7 ingredients (does oil count?) in the whole recipe! For serving, you’ll want rice (if serving as a rice bowl), but you could also add this to a stir-fry. My favorite garnishes are thinly sliced scallions and sesame seeds. Easy, yet impressive!
Ingredient Substitutions
- Butter can be replaced with olive oil or coconut oil for a dairy-free option.
- Brown sugar is my preference, but can be swapped for honey, maple syrup, or coconut sugar.
- I like to use fresh ginger or ginger paste instead of dried ginger, but it’ll work in a pinch (use about 1 tsp).
- To make gluten-free, swap regular soy sauce for tamari or even coconut aminos. Ensure the cornstarch you’re using is labeled gluten-free (not all are).
Directions
Full instructions and ingredient quantities can be found in the recipe card below.
Quick note that short-grain rice is ideal for this preparation!
Cooking Tips That Make A Difference!
- Don’t overcrowd the pan. Cook the chicken in batches if needed to ensure even browning.
- Deglaze for extra flavor. After removing the chicken, scrape up any browned bits in the pan when making the sauce (this adds depth).
- Control the salt. Be sure to use reduced-sodium soy sauce to keep the dish from becoming overly salt. Adjust seasoning to taste.
Make-Ahead and Store
- To make-ahead: Prepare the chicken and sauce up to 1 day in advance. Store them separately in airtight containers in the refrigerator. Reheat and combine before serving.
- Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- To reheat: Warm the chicken in a skillet over low heat or microwave in 30-second intervals until heated through. Add a splash of water or broth to loosen the sauce if needed.
Freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
Perfectly Paired Side Dishes
Shoyu chicken rice bowls shine as a standalone meal, but you can elevate them by serving with:
- A side of pickled vegetables (like kimchi or pickled radishes).
- A simple cucumber salad with rice vinegar dressing.
- Stir-fried vegetables, such as edamame, sautéed shishito peppers, or blistered string beans.
- Miso soup would also be fantastic as part of a Hawaiian or Japanese-inspired meal at home.
Truly one of my favorite ways to prepare chicken! You can’t beat the flavor of the shoyu sauce or how tender and juicy the chicken comes out. A must make!
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Tender & Juicy Shoyu Chicken Rice Bowls
Ingredients
- 1½-2 lbs (.68-.9kg) chicken thighs, boneless, skinless (~6 chicken thighs)
- ¼ cup (30g) cornstarch
- 2 Tbsp neutral oil, such as grapeseed oil
- 3 Tbsp (42g) unsalted butter
- 4 medium cloves of garlic, peeled and finely chopped
- 3 tsp ginger paste or 2-inch piece of fresh ginger root, peeled and grated
- ⅓ cup (70ml) reduced-sodium soy sauce
- ⅓ cup (70g) light brown sugar, divided
- For serving: steamed white rice, thinly sliced scallions, and sesame seeds
Instructions
- Season the chicken. Place chicken thighs in a tupperware or large Ziplock bag with ¼ cup (30g) cornstarch. Seal tightly, then shake until evenly coated on all sides.
- Cook the chicken. Heat 2 Tbsp neutral oil in a skillet over medium-high heat. When hot, add the dredged chicken thighs (shaking off any excess cornstarch) then cook for 5-6 minutes per side, or until the internal temperature registers 165°F. Transfer the chicken to a plate.
- Make the sauce. To the same pan, add 3 Tbsp unsalted butter, then melt over medium heat. Add 4 cloves chopped garlic and 3 tsp ginger paste (or a 2-inch piece of peeled and grated ginger root), then cook, stirring occasionally, for 1-2 minutes. Add ⅓ cup reduced sodium soy sauce and ⅓ cup light brown sugar, then stir until the sugar has dissolved.
- Coat in sauce. Return the chicken thighs to the pan, then toss to thoroughly coat on both sides.
Notes
- Nutrition facts do not include white rice or additional toppings and vegetables.
- To make-ahead: Prepare the chicken and sauce up to 1 day in advance. Store them separately in airtight containers in the refrigerator. Reheat and combine before serving.
- Store: Leftovers will keep in the fridge for up to 4 days.
- To reheat: Warm the chicken in a skillet over low heat or microwave in 30-second intervals until heated through. Add a splash of water or broth to loosen the sauce if needed.
- Freeze the cooked chicken and sauce for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
Nutrition
Photography by Jo Harding.
So quick to make and flavor absolutely slaps! My daughter enjoyed it so much, she ate MY plate! If that isn’t your sign to try this recipe TODAY, I don’t know what is.
Ease of recipe and level of flavor =10/10. No notes.
Totally agree, this chicken recipe packs tons of flavor for having so few ingredients. Thanks, Long–love hearing the whole family enjoyed! Cheers, Ari