Description
Hawaiian food at its finest!
Ingredients
- FOR THE RICE:
- 3-¼ cups Low Sodium Chicken Broth
- 10 ounces, fluid Unsweetened Coconut Milk
- 1 cup Jasmine Rice
- Salt To Taste
- FOR THE CHICKEN:
- 1 Tablespoon Canola Or Grape Seed Oil
- 3 pounds Boneless, Skinless Chicken Thighs
- 1 dash Salt And Ground Black Pepper, Or To Taste
- 1 cup Low Sodium Soy Sauce (or Tamari)
- 2-½ cups Low Sodium Chicken Broth
- ¾ cups Brown Sugar
- ¾ cups Mirin
- 1 teaspoon Worcestershire Sauce
- 1 cup Canned Crushed Pineapple
- 4 cloves Garlic, Finely Minced
- 2 Tablespoons Fresh Ginger, Peeled And Finely Minced
- 2-½ Tablespoons Cornstarch Dissolved In Below Amount Of Water
- 2 Tablespoons Water
- ¼ cups Green Onions, Sliced On Diagonal
Preparation
1. For the rice: Bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender. Season to taste with salt. Remove from heat.
2. For the chicken: Heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides. Place thighs in hot oil in an even layer and sear on both sides.
3. While chicken cooks, prepare the sauce.
4. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce into the pot/skillet with the chicken. Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. Combine cornstarch and water in a small bowl and set aside.
5. Using a slotted spoon, remove chicken from pan and place in a bowl. Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce.
6. Serve Shoyu chicken with coconut rice and garnish with green onions.
