Dinner for 8

Shoyu Chicken

Name: Shoyu Chicken
Total time: 40 min
Yield: 8 servings
Cuisine: Hawaiian and Pacific
Ingredients: 1 cup soy sauce; 1 cup brown sugar; 1 cup water; 1/4 cup mirin; 1 tbsp garlic; 1 tbsp fresh ginger root; 1 tbsp ground black pepper; 1 tbsp dried oregano; 1 tsp red pepper flakes; 1 tsp ground paprika; 1/4 tsp chinese 5 spice; 5 lb chicken thighs; 2 tbsp cornstarch mixed with 3 tablespoons cold water; 2 tbsp green onions

Chicken thighs simmer in a sweet, peppery soy sauce, then finish with a glossy cornstarch-thickened sauce.

Typical price

$8.20for 4 servings

$2.05 per serving$8.20 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: gonnawantseconds.com

40 minstart to table
Mediumdifficulty
8servings as written
$$typical cost tier

Hawaiian and Pacific Dairy-free High-protein Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Garlic$0.75 each typical	a little	$0.08Typical price
Fresh ginger$0.40/oz typical	0.25 oz	$0.10Typical price
Chicken thighs, bone-in or boneless$2.29/lb typical	5 lb	$11.45Typical price
Green onions$1.19 each typical	a little	$0.15Typical price
Total for the servings shown		$16.40

Pantry staples you likely have

Soy sauceSyrups, molasses, powdered sugarWine, beer and spiritsSalt and pepperDried herbs, spices and seasoning blendsDried spices (cumin, paprika, chili powder, oregano)

Not included in the cost.

Ingredients

1 cup soy sauce
1 cup brown sugar
1 cup water
1/4 cup mirin
1 tbsp garlic
1 tbsp fresh ginger root
1 tbsp ground black pepper
1 tbsp dried oregano
1 tsp red pepper flakes
1 tsp ground paprika
1/4 tsp chinese 5 spice
5 lb chicken thighs
2 tbsp cornstarch mixed with 3 tablespoons cold water
2 tbsp green onions

Steps

Combine the soy sauce, brown sugar, water, mirin, garlic, ginger, black pepper, oregano, red pepper flakes, paprika, and Chinese five spice in a large pot.
Bring the sauce to a simmer over medium heat and cook for 5 minutes.
Add the chicken thighs, cover the pot, and simmer for 25 to 30 minutes, turning once, until they reach 165 F.
Stir the cornstarch with 3 tablespoons cold water in a small bowl.
Pour the slurry into the pot and simmer for 2 to 3 minutes, stirring until the sauce thickens.
Sprinkle green onions over the chicken.