Way back when Marc and I were first married, the Relief Society in our married student ward put together a cookbook. During one of our moves, I decided I needed to consolidate my recipe books, so I only kept the gems out of some of them and while the rest of that particular cookbook is decomposing in some dump, this recipe from it is a family favorite! I love how easy it is!
Oven Shoyu Chicken
2 lbs chicken thighs
1/4 c. soy sauce
1/4 c. corn oil
1/4 c. brown sugar
1/2 t. salt
1 clove garlic, crushed
1/2 t. grated ginger
Place chicken in aluminum foil lined 9x13 pan. Mix the rest of the ingredients together and pour over chicken. Bake at 325 for one hour, turning twice. To thicken sauce, add cornstarch. Serve over rice with stir fried broccoli, and pineapple on the side.
**The last two times I've made this, I used chicken breasts instead of thighs--it's a little dryer, but you can slice up the chicken and serve in your favorite Asian Salad. Here's mine: spinach, mandarin oranges (bottled taste better than fresh) slivered almonds and Newman's Own Low Fat Sesame Ginger dressing.
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These are the stories of a SAHM who, since her teen years has always been a little boy crazy, but now is only crazy about her own three...plus the girl.
2 comments:
Thanks for posting the recipe. I love shoyu chicken! I always have olive oil and canola oil an hand, but I'm not familiar with corn oil. Probably a dumb question, but can you buy it at Walmart?
Yum, yum, YUM! Sounds like a winner! I'm adding it to my library and hope to make it this week. Thanks so much for sharing. :)
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