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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.
  2. View the recipe instructions at The Gourmet RD

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