Hawaiian Shoyo Chicken

I learned this recipe from Hawaiian chef, Sam Choy. His recipe uses chicken thighs, but I like to use chicken breasts and reduce the portion of sugar in mine because I think it is healthier. This is a fast, easy, and delicious dish, which is very popular in Hawaii. The Chinese five spice powder, along with other ingredients, gives it a big flavor.

Ingredients:
1 lb chicken breasts
Sauce:
1/2 cup good soy sauce
1/4 cup mirin
1/2 cup fresh orange juice and orange zest
2 tbs honey or brown sugar
1 tbs fresh ginger, minced
2 cloves garlic, minced
1/4 tsp five spice powder
1/4 cup water
1 tbs cornstarch

Garnish with fresh chopped green onions and cilantro

Directions:
In a medium saucepan over medium heat, combine all the sauce ingredients except the cornstarch and the garnishes. Bring to boil and add chicken breasts.

 Bring to simmer and skim off some of the scum that rises to the top. Simmer for 5 minutes. Cover with lid and turn the heat off. Leave chicken cook in the hot sauce for 15 minutes. Remove chicken and let cool off.
Drain the sauce through sieve. Use 1/2 cup of the sauce and bring it to boil. Whisk the cornstarch with 2 tbs of water and add to the sauce. Whisk until the sauce is thickened into a glaze
. Slice chicken into 1/2 in strips and place chicken strips onto a baking dish.

 

 

Drizzle the glaze over chicken and place under broiler for 5 minutes. Sprinkle with green onions and cilantro. Serve over rice or enjoy as it is.