My husband and I both lived in Portugal serving LDS missions several years ago before we even knew each other. We had several Hawaiians who also served with us. This recipe comes straight from one of them and has become a family favorite. I decided this last time to add in some stir-fry veggies and it was delicious. It helped my chicken go further and I got my picky 18-month-old (and my picky self) to eat some veggies because the sauce is just so delicious. It is a really quick meal that comes together quickly and very nicely.

Start by slicing 2 chicken breasts against the grain into thin strips.

In a sauce pan, combine shoyu (or soy sauce), sugar, garlic, and ginger. Add chicken and cook over medium heat until all pink is gone, about 10 minutes.

Shoyu Chicken

As you are working on your chicken, cook stir-fry veggies according to package instructions. I microwaved mine, then drained and pressed water out of the vegetables. I didn’t want to dilute the sauce by having added moisture from the veggies. Set the veggies aside.

Add in vegetables. Serve over rice. This is truly an easy, quick weeknight meal that your family is sure to love.

Shoyu Chicken and Veggies

 

Shoyu Chicken and Veggies

Ingredients

  • 2 chicken breasts
  • 1 bag stir-fry veggies (cooked and drained well)
  • 1/2 c. shoyu (or soy sauce if you can't find shoyu)
  • 1/2 c. sugar
  • 2-3 cloves minced garlic
  • 1/2 " ginger root, minced (or 1 1/2 t. dried ginger powder)

Instructions

  1. Slice chicken against the grain into thin strips.
  2. In a sauce pan, combine shoyu (or soy sauce), sugar, garlic, and ginger. Add chicken and cook over medium heat until all pink is gone, about 10 minutes.
  3. As you are working on the chicken, cook stir-fry veggies according to package instructions. I microwaved mine, then drained and pressed water out of the vegetables.
  4. Add in vegetables. Serve over rice.
http://eggrollsandsauce.com/shoyu-chicken-and-veggies/
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