Shoyu Chicken With Teri Glaze Recipe

Name: Shoyu Chicken With Teri Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soy sauce; Juice from 1 medium orange; 1/2 cup mirin (Japanese rice wine); 1/4 cup brown sugar; 1 1/2 teaspoons minced garlic; 1 tablespoon minced cilantro; 1/2 teaspoon Chinese five-spice powder; 2 pounds boneless chicken thighs; 1 tablespoon cornstarch; Green onions and bean sprouts for garnish (optional)

Servings: persons

1 cup soy sauce
Juice from 1 medium orange
1/2 cup mirin (Japanese rice wine)
1/4 cup brown sugar
1 1/2 teaspoons minced garlic
1 tablespoon minced cilantro
1/2 teaspoon Chinese five-spice powder
2 pounds boneless chicken thighs
1 tablespoon cornstarch
Green onions and bean sprouts for garnish (optional)

1
Combine soy sauce, orange juice, mirin, brown sugar, garlic, ginger and 1/2 cup water in a large skillet, and blend well.
2
Add the cilantro and five-spice powder.
3
Bring to a boil, add the chicken, partly cover the skillet, and simmer 20 minutes or until tender.
4
Remove chicken from sauce.
5
Set aside, and keep warm.
6
Make the teri glaze, by blending the cornstarch with 2 tablespoons water into a smooth paste.
7
Bring 1 cup of the sauce to a boil, and stir in paste to thicken into a glaze.
8
Brush the chicken with the glaze.
9
Garnish with green onions and bean sprouts.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup soy sauce, Juice from 1 medium orange, 1/2 cup mirin (Japanese rice wine), 1/4 cup brown sugar, and more.

Yes, Shoyu Chicken With Teri Glaze falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shoyu Chicken With Teri Glaze

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