Shoyu Chicken

# of Servings: 4

Recipe Created By: Kathy Przywara

8 boneless, skinless chicken thighs

1/2 cup soy sauce

1/4 cup water

2 Tbsp mirin (sweet Japanese cooking wine)

2 Tbsp ponzu sauce

1 Tbsp sesame oil

1 Tbsp oyster sauce (optional)

4 cloves garlic, minced or pressesd

4 slices ginger, minced or grated

3 green onions, sliced

1 Tbsp cornstarch dissolved in a little water (optional)

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Bone in chicken thighs can be used, but the cooking time will be longer. This works best with dark meat chicken

Mirin is sweet, Japanese cooking wine. You can substitute with Chinese rice wine plus 1 tsp sugar.

If avoiding wheat/gluten, be sure to use wheat/gluten free tamari/soy sauce, ponzu, and oyster sauce.

To avoid seafood, omit oyster sauce. My research has found that Lee Kum Kee Panda Brand Green Label oyster sauce is gluten-free.

Ponzu sauce is a slightly sweetened blend of soy sauce and citrus juice. To substitute, use 1 Tbsp soy sauce plus 1 Tbsp lime juice plus 1/2 tsp sugar. My research has found that Wan Ja Shan makes a gluten-free organic ponzu sauce.

If avoiding corn, omit thickening the sauce or use an alternative thickener such as arrowroot or tapioca starch.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.