Tender & Juicy Shoyu Chicken Rice Bowls
Shoyu chicken rice bowls are a perfect fusion of tender, juicy chicken coated in a savory-sweet soy-based sauce served over fluffy steamed rice. Topped with scallions and sesame seeds, it’s as visually appealing as it is delicious. Enjoy with any stir-fried veggies you love most. Whether you’re making a quick dinner or meal prepping for the week, this recipe is sure to become a favorite!
Servings: 4 -6 servings
Calories: 630kcal
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
Serving: 1.5chicken thighs | Calories: 630kcal | Carbohydrates: 28g | Protein: 30g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 190mg | Sodium: 905mg | Potassium: 463mg | Fiber: 0.3g | Sugar: 18g | Vitamin A: 399IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
