Ingredients
Scale
- 4 chicken thighs (bone-in, skin-on)
- 1/2 cup shoyu (soy sauce)
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon rice vinegar
- 1/4 cup green onions, chopped
- 1 cup bell peppers, sliced
- Rice for serving
- Fresh pineapple slices (optional, for garnish)
Instructions
- Combine shoyu, brown sugar, garlic, ginger, and rice vinegar in a bowl to make the marinade.
- Add chicken thighs to the marinade, coat well, cover, and refrigerate for at least 1 hour or overnight.
- Heat a frying pan over medium-high heat, add oil, and sear the chicken thighs skin-side down for 5-7 minutes until golden brown.
- Add chicken back into the pan with remaining marinade, bring to a simmer, cover, and cook for 20 minutes, flipping occasionally.
- Add bell peppers during the last 5 minutes of cooking.
- Serve with steamed rice, garnished with green onions and pineapple slices.
Notes
- For best flavor, marinate chicken overnight.
- Adjust cooking time if using chicken breasts instead of thighs.
- This dish is suitable for meal prep and can be stored for up to 3 days in the fridge.
- Add red pepper flakes to the marinade for a spicy kick.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hawaiian
- Diet: Gluten-Friendly
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 350 Kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg