• 6servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, C, P
MineralsSilicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 5 1/2 to 6 pounds chicken thighs

  2. 5 cups low-sodium chicken broth

  3. 2 cups low-sodium soy sauce

  4. 1 cup packed light brown sugar

  5. 3/4 cup mirin

  6. 8 medium garlic cloves , smashed and peeled

  7. 4-inch piece ginger, sliced 1/2-inch thick and smashed

  8. 1 teaspoon freshly ground black pepper

  9. 5 tablespoons cornstarch dissolved in

  10. 5 tablespoons water

  11. Thinly sliced green onions , for garnish

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except cornstarch and green onions in a large pot and bring to a boil over high heat. Reduce to low and simmer, covered, turning occasionally, until chicken is tender, about 30 to 35 minutes more.

  2. Remove chicken to a serving platter. Remove garlic and ginger and discard. Bring sauce to a boil, skim off excess fat, and cook until reduced slightly, about 10 minutes. Whisk in cornstarch mixture and bring to a boil. Remove from heat, add chicken, turn to coat, and serve chicken with sauce and sliced green onions.


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