Yields 10 Servings

Ingredients:

  • 3 – 5 lbs. chicken thighs ( Optional: remove skin) or frozen boneless skinless chicken thighs
  • 1 ¼ – 1 ½ cup Som’ Good Seasonings – Butter Yaki Sauce (Original, Ginger Garlic, Spicy or Garlic)
  • 2 – 3 tablespoon fresh ginger – julienned / chopped
  • 2 – 3 tablespoon chopped garlic

Preparation: Instant Pot (Frozen or Thawed)

  • Place chicken in pot skin up and add your favorite Butter Yaki sauce up to the top of chicken surface
  • Set Instant Pot to “High Pressure – 16 minutes” or “Poultry – 15 minutes”
  • After cooking is finished, 15 minutes NPR (Natural Pressure Release) then perform the “Quick Release Method”  (Place a towel over the pressure release valve and release steam)
  • Place chicken skin down and – Press “Saute”,  cook for 1 – 2 minutes
  • SLURRY: Remove Chicken and continue to reduce sauce for 2 – 3 minutes. Stir to reduce to a thicker sauce and pour over Shoyu Chicken and use sauce over rice.

OPTIONAL: Sear boneless chicken thighs: grill or pan fry each side of boneless chicken, serve and pour a little slurry on top.

Preparation: Stove Top – Pot or Cast Iron Pot

  • Place chicken in pot on the stove top and Butter Yaki sauce up to the top of chicken surface
  • Turn on High Heat and bring to boil, then reduce heat to simmer for 1 – 1 ½ hour.

Slurry: Optional

  • 2 tablespoons cornstarch
  • 3 – 4 tablespoons cold water
  • OPTIONAL: Prepare Slurry to thicken sauce, combine and mix cold water and cornstarch
  • Remove all chicken into another bowl and add “Slurry” into pot and turn on high heat – Stir to reduce to a thicker sauce and pour over Shoyu Chicken and use sauce over rice.

Preparation: Slow Cooker – Crock Pot

  • Place chicken in pot on the stove top and Butter Yaki sauce up to the top of chicken surface
  • Setting on low and cook for 6 – 8 hours until chicken is tender
    • OPTIONAL: Prepare Slurry to thicken sauce, combine and mix cold water and cornstarch
    • Remove all chicken into another bowl and add “Slurry” into pot and turn on high heat- Stir to reduce to a thicker sauce and pour over Shoyu Chicken and use sauce over rice.