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Serve hot with white rice, brown rice, or even noodles. A side of pineapple or grilled vegetables complements the dish beautifully.
Leftovers can be refrigerated in an airtight container for up to 4 days.
To reheat, gently warm in a skillet over low heat, adding a splash of water if the sauce has thickened too much in the fridge.
Variations:
Spicy Kick: Add a dash of chili flakes or a spoonful of gochujang to the marinade.
Lighter Option: Use skinless, boneless chicken thighs or breasts, though you'll sacrifice a bit of richness.
Grilled Version: Marinate and grill the chicken instead of simmering for a smokier twist.
Vegetarian: Try the same marinade on tofu or eggplant and roast it in the oven for 25–30 minutes.
FAQ:
Q: Can I make this in a slow cooker?
A: Absolutely! Sear the chicken first, then add everything to a slow cooker and cook on low for 5–6 hours or high for 3 hours.
Q: What’s the difference between shoyu and soy sauce?
A: Shoyu is Japanese-style soy sauce—it's a bit lighter and sweeter than Chinese soy sauce. Either works, but shoyu gives that signature Hawaiian flavor.
Q: Can I freeze this dish?
A: Yes! Cooked garlic shoyu chicken freezes well. Store in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently.
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