Shoyu Chicken With Teri Glaze
Published February 16, 1999
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup soy sauce
Juice from 1 medium orange
½ cup mirin (Japanese rice wine)
¼ cup brown sugar
1 ½ teaspoons minced garlic
1 tablespoon minced cilantro
½ teaspoon Chinese five-spice powder
2 pounds boneless chicken thighs
1 tablespoon cornstarch
Green onions and bean sprouts for garnish (optional)
Nutritional analysis per serving (4 servings)
23 grams carbs; 222 milligrams cholesterol; 645 calories; 16 grams monosaturated fat; 8 grams polyunsaturated fat; 10 grams saturated fat; 38 grams fat; 2 grams fiber; 3693 milligrams sodium; 44 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine soy sauce, orange juice, mirin, brown sugar, garlic and ½ cup water in a large skillet, and blend well. Add the cilantro and five-spice powder. Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender. Remove chicken from sauce. Set aside, and keep warm.
- Step 2
Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste. Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
- Step 3
Brush the chicken with the glaze. Garnish with green onions and bean sprouts.
Private Notes
Comments
Had this at a roadside stand in Maui, had to figure out how to. No Japanese wine at my house. Reduced the soy sauce because of salt concerns and added at least two cups of good orange juice. Added a little sesame oil and the other spices. Put it all in a shallow baking dish and marinated it for a couple of hours, then put the whole thing in the oven @ 350 for 45 minutes. The marinade reduced down to make a lovely glaze. Jasmine rice and lots of fresh pineapple made it all perfect.
One of my all time favorite recipes. So easy in the Instant Pot - just combine all ingredients and cook for 8 minutes. Chicken comes out meltingly tender.
One of my all time favorite recipes. So easy in the Instant Pot - just combine all ingredients and cook for 8 minutes. Chicken comes out meltingly tender.
Step 1 mentions adding ginger but it’s not listed in the ingredients so it’s unclear how much should be used. It’s a great dish, though — everyone loved it.
Had this at a roadside stand in Maui, had to figure out how to. No Japanese wine at my house. Reduced the soy sauce because of salt concerns and added at least two cups of good orange juice. Added a little sesame oil and the other spices. Put it all in a shallow baking dish and marinated it for a couple of hours, then put the whole thing in the oven @ 350 for 45 minutes. The marinade reduced down to make a lovely glaze. Jasmine rice and lots of fresh pineapple made it all perfect.