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Shoyu Chicken


I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.













Trans-fat Free


5 pounds chicken pieces
1 cup soy sauce, sodium reduced
6 tablespoons brown sugar
1 whole star anise
2 teaspoons ginger root
fresh, crushed
1 tablespoon sherry
cilantro, optional
scallions, spring or green onions


In a large pan, place chicken with soy sauce, brown sugar, star anise, ginger, sherry, and ½ cup water.

Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce.

If you use the Chinese parsley, cook a few stalks with the chicken.

Otherwise, use the green onions (scallions) fresh as a garnish.

If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve.

Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens.

Pour over the chicken before serving.

Makes 4 to 6 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 656g (23.1 oz)
Amount per Serving
Calories 146947% of calories from fat
 % Daily Value *
Total Fat 77g 119%
Saturated Fat 22g 108%
Trans Fat 0g
Cholesterol 499mg 166%
Sodium 2620mg 109%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 2%
Sugars g
Protein 317g
Vitamin A 18% Vitamin C 0%
Calcium 11% Iron 49%
* based on a 2,000 calorie diet How is this calculated?


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