How to Make Shoyu Chicken

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index, while white sugar is more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

pineapple juice

🥗Healthier: fresh pineapple juice

💰Cheaper: canned pineapple juice

Fresh juice is healthier, while canned is often less expensive.

Dice the chicken into bite-sized pieces.

Prepare local vegetables: baby carrots, white carrot, and red carrot.

Boil a pot of water.

Add the diced chicken to the boiling water and cook for about 8 minutes.

While the chicken is cooking, cut the vegetables into similar sizes.

Add ginger to the vegetables.

After 5-6 minutes of cooking, pull the chicken out and cut it into pieces similar in size to the vegetables.

Prepare the sauce with soy sauce and sweetened sake.

Thicken the sauce with a slurry.

Combine the vegetables and chicken in the sauce.

Add chopped green onions last to avoid overcooking them.

Give everything a quick stir and allow it to cook.

Cooking Techniques

Spice Level:

Allergens