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Chiken with Shoyu and Balsamic Sauce

A very quick recipe to make such a tasty dish. This is a similar to "chicken adobo".  I used balsamic vinegar instead of white vinegar. 

Posted By: Keiko McDermott
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Prep Time: marinade 30 minutes | Cook Time: 30-40 | Ready In: 60-70
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(Serves 4)

  • 2 Tbsp Aloha shoyu
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, sliced
  • 1 pound boneless chiken thighs with skin on
  • A little oil to cook

Cooking Process:
  1. Combine shoyu, balsamic vinegar and garlic in the bowl.  Cut the chiken diagonally into bite size, and marinade in the shoyu mixture for about 30 minutes. 
  2. Heat the oil in a skillet and fry the chicken turning half way until both sides are browned and chicken is cooked through.
  3. Serve on the sauteed or steamed cabbage.