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Shoyu Chicken


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Shoyu Chicken


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Shoyu Chicken

Just like Hawaii, Shoyu chicken has influences from Asia, hence calling it “shoyu” which is Asia’s term for soy sauce. You will always find shoyu chicken simmering away on “Aunties” stove or at any given luau-it’s just a given. Boneless chicken thighs are simmered with flavors of soy, ginger and brown sugar, just long enough to fall apart at forks touch. You need to enjoy this with rice, as this is a typical staple of the islands.


  • Ready Time : 0 min




  • 5-6 skinless, boneless chicken thighs
  • 1 cup soy sauce
  • ¼ cup water
  • ½ cup brown sugar
  • 1 inch piece of garlic, peeled and sliced
  • 2-3 garlic cloves, chopped
  • 1 tsp red pepper flakes
  • 1-2 green onions, chopped


Place all ingredients in a medium pot and bring to a boil. Reduce to low and allow to cook for about 1 hr until chicken is cooked through and tender. Serve over rice.


Don’t miss my article on planning a Shabbat Luau.

About Samantha Ferraro


A simple college student with a big appetite and a passion for food, I thrive on experiencing new cuisines and duplicating them at home. I am very excited to share the immense passion I have for cooking and sharing it with the world. I am a Brooklyn native, Hawaii lover (having lived there for 10years), and current So Cal resident. Find more recipes from me on my blog The Little Ferraro Kitchen.




5 Responses to Shoyu Chicken

  1. I made this dish for last night and it smelled so good while it was cooking but it tasted way too salty- like inedible salty, and I used reduced sodium soy sauce. I cooked the dish uncovered- was I supposed to cover it? Maybe it reduced too much?

  2. Oh that picture looks good enough to eat! Is it possible to subsitute the soy sauce for a different sauce, as my DH doesnt like soy? I would like to stay true to the Hawaiian/Asian nature of the dish, but have no clue!

  3. avatar says: Laya

    can i use chicken cutlets for this

  4. avatar says: mushi

    B”H, Avital, you might try using low sodium soy sauce. Maybe tamari, teriyaki, any Asian sauce might work too. I used home made chicken stock, no salt, instead of the water and increased it to 1/2 cup.
    I’ve also made this with bone in chicken pieces, and it is still very good. This recipe says “1 inch piece of garlic, peeled and sliced” I’m not the poster but, pretty sure it should be ginger. Yummy chicken and easy!

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