Oriental Shoyu Chicken

READY IN: 1hr
Recipe by franrobson

Nice baked chicken recipe where the chicken has lots of flavour and is popular with all chicken lovers. I've passed this on to many of my friends.

Top Review by Michelle S.

This has tremendous flavor and is a breeze to prepare. I used boneless and skinless thighs. I decided to double the sauce (and added 1 T. sesame oil) and marinate the meat 1 hour before cooking. In my foil lined dish I first put some of the marinade then the chicken and spooned more marinade on top. Since my thighs were boneless (but large) I cooked them 45 minutes basting three times. I poured off the marinade into a sauce pan and heat to boiling. I then thickened it slightly with a cornstarch and water slurry. I put hot jasmine rice on the plates, sliced the thighs into pieces arranging them over the rice, drizzled with some of the thickened sauce and garnished the plate with minced green onion and toasted sesame seed. It was a real treat for the taste buds. I will do this recipe often. I think steamed broccolini would be the prefect veggie side dish. Thank you SO much for posting this recipe!

Ingredients Nutrition

Directions

  1. Line baking dish with aluminum foil.
  2. Remove skin from the chicken and place in dish.
  3. Combine remaining ingredients and pour over chicken.
  4. Bake uncovered at 350 turning and basting every 15 minutes.
  5. Bake until nicely browned and juiced run clear.

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