8 chicken thighs
4 sliced green onions
Shoyu Sauce
1 cup low sodium soy sauce
1 cup brown sugar
1 cup water
2 tablespoons minced garlic
1 cup chopped white onion
1 tablespoon minced fresh ginger
2 teaspoons freshly ground black pepper
1/2 teaspoon oregano
1 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
5 tablespoons cornstarch dissolve in 5 tablespoons of water
Combine all of the sauce ingredients in a large pot EXCEPT the cornstarch.
Bring to a boil over high heat.
Boil for 30 seconds, stirring constantly.
Reduce to a simmer and add chicken.
Cook chicken for 30 to 40 minutes or until the chicken is cooked thoroughly.
Remove chicken from pot, and place on a serving dish.
Spoon off any excess fat from the sauce.
Bring the sauce to a boil, and allow it to reduce for about 10 minutes.
Add the dissolved corn starch.
Bring the sauce back to a boil, whisking constantly until the sauce thickens.
Return the chicken to the pot and coat well with the sauce.
Place the chicken on a serving dish and garnish with green onions.