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Total time

40 minutes






  • 3 cup low sodium chicken broth
  • 15 oz can unsweetened coconut milk
  • 1½ cup jasmine rice
  • salt to taste
  • 1 tbsp canola or grape seed oil
  • 3 lbs boneless, skinless chicken thighs
  • dash salt and ground black pepper
  • 1 cup low sodium soy sauce or tamari
  • 2½ cups low sodium chicken broth
  • ½ cup packed brown sugar (Plus 2 Tbsp)
  • ¼ cup mirin (Plus 2 Tbsp. {or ¾ cup rice wine vinegar 1 tsp. granulated sugar} )
  • 1 tsp Worcestershire sauce
  • 1 cup crushed pineapple
  • 4 cloves garlic (finely minced)
  • 2 tbsp fresh ginger ( peeled and finely minced )
  • 2½ tbsp cornstarch dissolved in 2 Tbsp. water
  • ¼ cup green onions, sliced on diagonal


  1. To make rice, bring chicken broth and coconut milk to a boil in a saucepan. Add rice and simmer 15-20 minutes with the lid on, until the liquid has absorbed and the rice is tender.

    Season to taste with salt. To make chicken, heat oil in a large skillet or stock pot to medium-high. Season chicken thighs with salt and pepper on both sides.

    Place thighs in hot oil and sear on both sides. While chicken cooks, prepare the sauce. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, mirin, Worcestershire and crushed pineapple. Stir in garlic and ginger. Pour sauce in pot/skillet with chicken.

    Bring to a boil, then reduce heat to medium-low; place cover on pan and cook 25-30 minutes, until chicken is tender and pulls apart easily. Using a slotted spoon, remove chicken and place in a bowl.

    Turn heat up to high and whisk in cornstarch/water mixture. Allow sauce to thicken, then place chicken back in the pot and coat with sauce. Serve Shoyu chicken with coconut rice and garnish with green onions.

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