Wednesday, September 19, 2012

Dukan Shoyu Chicken

Shoyu Chicken
 This is a scheduled post.  If we do not respond to your comments right away, it's because we are on the road!  Thanks!

We loved this recipe...and our Pampered Chef Deep Covered Baker.

This is the first savory dish we've made in our Deep Covered Baker and we are definitely going to use it again.  Our boneless skinless chicken thighs came out moist!  This recipe can be made on the stove as well.

The Deep Covered Baker in the microwave
In Hawaii, the 'plate lunch' is a big thing.   It's something we grew up with as a matter of fact, our parents did too.  We remember when plate lunches came in a box while others came wrapped neatly in butcher paper.  The plate lunch was always 2 scoops of rice (or as the local people say '2 scoop rice'), 1 scoop macaroni salad (no potatoes in the salad) and your main entree which many times would be covered in brown gravy or something not too healthy.  The plate lunch like many other restaurants across the U.S. and probably the world has evolved.  Most restaurants serve their plate lunches in styrofoam or 'green' containers and offer healthier selections along side their 'heart attack on a plate' selections.

Shoyu chicken is on most plate lunch menus and we don't really order it due to the amount of soy sauce and sugar used.  Plus, most restaurants will leave the skin and fat on the chicken thighs.  This is an easy, tasty dish to make and it really only takes 20 minutes in the microwave (Deep Covered Baker) or on the stove in a regular pot.

This recipe came from Rainbow Drive In in Kapahulu near Waikiki a very popular local style restaurant.

Serves 3-4 people
Prep Time: 10-20 minutes (it took us longer since we removed all the fat from our chicken)
Cook Time: 20 minutes

2 1/2 lbs. boneless, skinless chicken thighs (fat removed)
1/2 c. natural sweetener (we used Xylitol)
3/4 c. low sodium soy sauce (we watered ours down)
1/4 c. white vinegar
1/8 t. kosher salt
1/8 t. pepper
1 clove garlic
1 inch ginger, crushed

Wash and drain chicken.  Place in Deep Covered Baker or pot.  Combine sauce ingredients.  Pour sauce over chicken.  If using a Deep Covered Baker, cover and cook on high in your microwave for 20 minutes.  If cooking on the stove, bring to a boil and cook for 20-30 minutes.

We didn't thicken our sauce, but if you would like to, use some cornstarch.

Enjoy...we sure did!

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