Ingredients
Chicken
1 1/2 lb boneless, skinless chicken thighs
Salt and black pepper, to taste
1 tablespoon olive oil
3 tablespoons unsalted butter
Shoyu Sauce
1/3 cup soy sauce (shoyu or low-sodium soy sauce)
1/4 cup brown sugar
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 cup chicken broth or water
Bowls
3 cups cooked white or jasmine rice
3 scallions, thinly sliced
Optional toppings: sesame seeds, chili flakes, soft-boiled eggs
Instructions
1. Sear the Chicken
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Season chicken lightly with salt and pepper.
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
2. Make the Shoyu Butter Sauce
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Lower heat to medium. Add butter to the skillet.
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Stir in garlic and ginger; cook for 30 seconds until fragrant.
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Add soy sauce, brown sugar, and chicken broth. Stir until sugar dissolves.
3. Simmer
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Return chicken to the skillet.
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Cover and simmer for 15–20 minutes, turning once, until chicken is tender and glazed.
4. Serve
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Slice or shred chicken.
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Serve over rice, spooning extra sauce on top.
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Garnish generously with scallions and optional toppings.
Notes
Chicken thighs recommended: They stay juicy and absorb flavor best.
Lighter option: Use half butter and half olive oil.
Spice it up: Add sriracha or chili oil to the sauce.
Storage: Refrigerate leftovers for up to 3 days; sauce thickens as it cools.
- Prep Time: 15
- Cook Time: 30
Nutrition
- Calories: 480