Whenever I’m missing the flavors of Hawaii, I make a batch of Shoyu Chicken Rainbow Drive In-style and it instantly brings me back. It’s simple to prepare, built on ingredients I usually have in the pantry, and delivers big flavor with minimal effort.
This recipe is based on the Rainbow Drive-In Shoyu Chicken that’s so popular in Honolulu—tender chicken simmered in a soy sauce-based marinade that’s sweet, salty, and deeply satisfying.
If you’re looking for a no-fuss, flavorful main dish that feels like a warm plate lunch from Oahu, this one always does the trick.
Shoyu Chicken Rainbow Drive In Recipe
Make this Shoyu Chicken Rainbow Drive In recipe at home with tender chicken thighs simmered in a sweet, savory soy sauce blend—just like the Hawaiian classic.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Hawaiian
- Course: Main Dish
- Difficulty: Easy
- Yield: 4 servings
- Calories Per Serving: 320
Ingredients
For this shoyu chicken recipe, we’ll keep things simple with a handful of ingredients that you probably already have at home.
Chicken:
- 6 boneless, skinless chicken thighs
Shoyu Chicken Sauce:
- ½ cup Aloha shoyu (or any soy sauce)
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 tablespoon Lea & Perrins Worcestershire sauce
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
Slurry (To Thicken Sauce):
- 1 tablespoon flour
- 2 tablespoons water
Instructions
- Marinate The Chicken:
In a medium bowl, combine the Aloha shoyu, sugar, apple cider vinegar, black pepper, Worcestershire sauce, garlic, and ginger. Stir until the sugar dissolves. Add the chicken thighs and toss to coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes (or up to overnight if you have the time). - Cook The Chicken:
Heat a large skillet over medium heat. Once hot, add the marinated chicken thighs to the pan, reserving the marinade. Cook the chicken for about 5-6 minutes per side until they are golden brown and cooked through. You’ll want to turn them over once to get a nice sear. - Make The Sauce:
While the chicken is cooking, pour the reserved marinade into a small pot and bring it to a simmer over medium heat. In a small bowl, mix the flour and water to make a slurry. Slowly whisk the slurry into the simmering sauce to thicken it. Stir for about 2-3 minutes until the sauce reaches a glossy, thick consistency. - Combine And Serve:
Once the chicken is fully cooked, pour the thickened shoyu sauce over the chicken thighs in the skillet, coating them evenly. Let everything simmer together for another 2-3 minutes to let the flavors meld. - Serve And Enjoy:
Serve your delicious Rainbow Drive In Shoyu Chicken over a bed of steamed white rice for an authentic Hawaiian experience! Savor this dish for a traditional Hawaiian plate lunch with a side of macaroni salad.
Tips And Variations
- Substitute Chicken Cuts: If you prefer white meat, you can swap the chicken thighs for boneless chicken breasts. Just remember that thighs are usually more delicious and juicy.
- Make It Spicy: If you like your shoyu chicken a little spicy, add a dash of sriracha or a pinch of red pepper flakes to the marinade.
- Prep Ahead: You can marinate the chicken the night before to save time, making this recipe perfect for a quick weeknight dinner.
- Gluten-Free Option: Use tamari instead of soy sauce to make this recipe gluten-free.
Serving Suggestions
Wondering what to serve with your shoyu chicken? Here are a few ideas:
- Rice: You can’t go wrong with steamed white rice or sticky jasmine rice to soak up all that delicious sauce.
- Macaroni Salad: For a true Hawaiian plate lunch, serve with creamy macaroni salad on the side.
- Vegetables: Add some steamed broccoli, bok choy, or sautéed cabbage to balance out the meal with something green.
There you have it—my easy Rainbow Drive In Shoyu Chicken Recipe! This recipe brings the taste of Hawaii right to your kitchen with just a few simple ingredients and steps.
It’s one of my go-to weeknight meals when I want something delicious that doesn’t take forever to make. Try it out and share your thoughts with me in the comments section below!
Don’t forget to share your photos and tag me if you make it—I’d love to see how it turned out for you!
Happy cooking, friends!
Make Shoyu Chicken Rainbow Drive In Recipe In Simple Steps
Ingredients
Chicken:
- 6 boneless skinless chicken thighs
Shoyu Chicken Sauce:
- ½ cup Aloha shoyu or any soy sauce
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- ¼ teaspoon black pepper
- 1 tablespoon Lea & Perrins Worcestershire sauce
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced
Slurry (To Thicken Sauce):
- 1 tablespoon flour
- 2 tablespoons water
Instructions
Marinate The Chicken:
- In a medium bowl, combine the Aloha shoyu, sugar, apple cider vinegar, black pepper, Worcestershire sauce, garlic, and ginger. Stir until the sugar dissolves. Add the chicken thighs and toss to coat. Cover the bowl and let the chicken marinate in the fridge for at least 30 minutes (or up to overnight if you have the time).
Cook The Chicken:
- Heat a large skillet over medium heat. Once hot, add the marinated chicken thighs to the pan, reserving the marinade. Cook the chicken for about 5-6 minutes per side until they are golden brown and cooked through. You’ll want to turn them over once to get a nice sear.
Make The Sauce:
- While the chicken is cooking, pour the reserved marinade into a small pot and bring it to a simmer over medium heat. In a small bowl, mix the flour and water to make a slurry. Slowly whisk the slurry into the simmering sauce to thicken it. Stir for about 2-3 minutes until the sauce reaches a glossy, thick consistency.
Combine And Serve:
- Once the chicken is fully cooked, pour the thickened shoyu sauce over the chicken thighs in the skillet, coating them evenly. Let everything simmer together for another 2-3 minutes to let the flavors meld.
Serve And Enjoy:
- Serve your delicious Rainbow Drive In Shoyu Chicken over a bed of steamed white rice for an authentic Hawaiian experience! Savor this dish for a traditional Hawaiian plate lunch with a side of macaroni salad.
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