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
- 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
- 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.
- Heat the oil in a skillet and fry the chicken turning half way until both sides are browned and chicken is cooked through.
- Serve on the sauteed or steamed cabbage.