Noelle Eats | Shoyu Chicken and Stir Fry Veggies

Shoyu chicken and stir fry veggies

I’m cooking a lot more now that I moved out of my parents’ house and although it can be a lot of work on a weeknight, I truly love making dishes that taste delicious and that my boyfriend and I both love (here’s the most recent meal I made and shared with everyone + some Baylor Football talk). One of the easiest dinners I’ve made in bulk is my shoyu chicken and stir fry veggies. I first attempted shoyu chicken when I moved into my apartment in college and I cooked multiple times a week to save money. The recipe was adapted from a few old cookbooks my parents have to be the easiest and least time consuming ever. I shared the full recipe last in 2019 but this Foodland one looks delicious too! We usually eat shoyu chicken with rice and mac salad but I wanted to incorporate healthier side dishes with this meal, so I made some stir fry veggies! I hope you enjoy this recipe even though my TikTok (the first one I ever made!) exported really glitchy and poor quality. My other ones are much better, I promise!

Ingredients:

  • For the shoyu chicken—
    • Six chicken thighs
    • One cup shoyu
    • One cup sugar
    • One cup water
    • One tablespoon mirin
    • Four cloves of garlic
    • One tablespoon ginger
    • Salt and pepper to taste
    • Two tablespoons furikake
  • For the stir fry veggies (ideally choose whatever veggies you love most)—
    • One zucchini
    • 1/3 pound sugar snap peas
    • Two cups broccoli
    • 1/4 onion
    • Two cloves garlic
    • Salt, pepper, onion powder, garlic powder, oregano to taste
    • Two tablespoons queso fresco

Instructions:

  • For the shoyu chicken—
    • Mince garlic and ginger until they’re finely chopped
    • Combine shoyu, sugar, water, mirin, garlic, ginger, and salt and pepper in a medium size pot
    • Bring sauce to a boil and immediately reduce to a simmer
    • Slice chicken thighs in half horizontally
    • Place chickens in sauce until they are completely submerged
    • Simmer for 8-10 minutes on one side until chicken turns golden brown and then flip to the other side and repeat
    • Once chicken is fully cooked, remove from the sauce and plate with rice
    • Reduce remaining sauce to a slightly thickened texture
    • Pour sauce all over shoyu chicken and sprinkle with furikake
  • For the stir fry veggies—
    • Slice zucchini into thin rounds and cut rounds into quarters, cut broccoli into bite-sized florets, and trim off ends of sugar snap peas
    • Dice onion and garlic into small pieces
    • Heat oil of choice in a pan and once hot, throw in veggie mix
    • When veggies are halfway cooked, add onion and garlic
    • Season to taste
    • When finished cooking, crumble queso fresco all over
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