Chicken thighs braised in a pineapple soy teriyaki sauce served with coconut Jasmine rice.
Prep Time:10-15 mins
Cook Time:25-30 mins
Total Time:35-45 mins
3–3 ¼ cup low sodium chicken broth
15-ounce can unsweetened coconut milk
1 ½ cup Jasmine rice
Kosher salt, to taste
1 tablespoon oil
3 pounds boneless, skinless chicken thighs
Dash salt and ground black pepper
1 cup low sodium soy sauce or tamari
2 ½ cups low sodium chicken broth
½ cup + 2 tablespoons brown sugar
¼ cup + 2 tablespoons mirin (or ¾ cup rice wine vinegar + 1 teaspoon granulated sugar)
1 teaspoon Worcestershire sauce
1 cup crushed pineapple
4 cloves garlic, peeled and finely minced
2-inch piece fresh ginger, peeled and finely minced
2 ½ tablespoons cornstarch dissolved in 2 tablespoons water
¼ cup green onions, thinly sliced
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.
Cooking Tip: If you don’t like coconut, replace coconut milk with 1-1 ¼ cup water for the Jasmine rice recipe.