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Shoyu Chicken Recipe

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This recipe for Shoyu Chicken, by , is from The Jensen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Becky Jensen

Category:
Category:

Ingredients:  
Ingredients:  
2 c. shoyu (only use Aloha shoyu)
2 c. sugar
3-4 garlic cloves, minced or chopped (can use garlic powder)
4 1" pieces fresh ginger (can use ginger powder, 1 tsp)
4 chopped green onions
1 tsp. sesame seeds
5 lbs or more boneless, skinless chicken thighs

Directions:
Directions:
Mix together all ingredients except chicken in a large saucepan. Add chicken into sauce. (the chicken can be frozen). Cover pan and bring mixture to a boil. Reduce heat to medium - medium high. Cook chicken for approximately 1 hour, stirring occasionally. Mixture will be really watery. To reduce the mixture to the consistency you want, increase the temperature of cooking after one hour of cooking and stir more frequently. The sauce will become more syrupy and less watery. Watch the mixture so it doesn't burn. The chicken will be very tender and will start to fall apart as you stir.

 

 

 

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