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Shoyu Chicken


Just like Hawaii, Shoyu chicken has influences from Asia, hence calling it “shoyu” which is Asia’s term for soy sauce. You will always find shoyu chicken simmering away on “Aunties” stove or at any given luau-it’s just a given. 

Boneless chicken thighs are simmered with flavors of soy, ginger and brown sugar, just long enough to fall apart at forks touch. You need to enjoy this with rice, as this is a typical staple of the islands.

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings


  • 5-6 skinless, boneless chicken thighs
  • 1 cup soy sauce
  • ¼ cup water
  • ½ cup brown sugar
  • 1-inch piece of ginger, peeled and sliced
  • 2-3 garlic cloves, chopped
  • 1 teaspoon red pepper flakes
  • 1-2 green onions, chopped


1. Place chicken thighs, soy sauce, water, brown sugar, ginger, garlic, red pepper flakes, and green onions into a medium pot and bring to a boil. 

2. Reduce heat to low and allow to cook for about 1 hour or until chicken is cooked through and tender. Serve over rice.

Don't miss my article on planning a Shabbat Luau.

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