Seafood Shoyu Chicken Recipe

Prepare sauce slurry

In a bowl whisk together light soy sauce, oyster sauce, fish sauce, mirin (or sherry), water or chicken broth, and granulated sugar until sugar dissolves. In a small separate bowl, mix the cornstarch with 1 tablespoon of cold water to form a smooth slurry and set aside. Add sesame oil to the sauce and reserve both the sauce and cornstarch slurry for later.

Season and sear chicken

Cut chicken thighs into 1.5–2 inch (4–5 cm) pieces. Pat dry with paper towels. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large skillet or shallow sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil is shimmering, add chicken pieces in a single layer (work in batches if necessary) and sear without moving for 3–4 minutes until deeply golden on the bottom. Flip and sear the other side 2–3 minutes until browned but not fully cooked through. Transfer seared chicken to a plate and set aside.

Season seafood

Pat shrimp and scallops dry with paper towels. Toss shrimp, scallops, and shredded imitation crab (if using) with 1/4 tsp salt and a pinch (about 1/8 tsp) black pepper. Keep refrigerated until ready to cook.

Sauté aromatics and mushrooms

Using the same skillet, reduce heat to medium and add a touch more oil if pan is dry (about 1 tsp). Add minced garlic, julienned ginger, and the white parts of the sliced green onions. Sauté for 30–45 seconds until fragrant, stirring so garlic does not brown. Add sliced shiitake mushrooms and sauté for 2–3 minutes until they begin to soften and release liquid.

Combine chicken and seafood

Return the seared chicken pieces to the pan, nestling them among the mushrooms and aromatics. Pour the prepared sauce evenly over the chicken. Bring to a gentle simmer, cover, and cook for 6–8 minutes so the chicken cooks through (internal temperature 74°C / 165°F) and absorbs sauce flavor.

Add seafood and greens

Remove lid, stir gently, then add the seasoned shrimp, scallops, and shredded crab on top of the chicken. Scatter the baby spinach or bok choy and the green tops of the scallions and optional sliced red chili. Stir gently to incorporate and cover again. Cook 2–4 minutes more, until shrimp are pink and opaque and scallops are cooked through (do not overcook).

Uncover and stir. Give the reserved cornstarch slurry a quick stir and drizzle it into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens and coats the chicken and seafood. Taste and adjust seasoning — add a splash more soy or a pinch of sugar if needed. Turn off heat and stir in toasted sesame seeds and 1 teaspoon sesame oil if desired.

Transfer the seafood shoyu chicken to a serving platter or individual bowls. Garnish with sliced green onion tops, cilantro leaves, additional toasted sesame seeds, and lime or lemon wedges to squeeze at the table.