Soy-butter chicken

Name: Soy-butter chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 200 g pack trimmed mange tout peas; 2 tbsp dark soy sauce; 2 tbsp Cooks’ Ingredients Shaoxing Rice Wine; 15 g ginger, peeled and grated; 2 tsp Essential Clear Honey; 40 g Lurpak Slightly Salted Butter; 560 g (1 pack) chicken thigh fillets, cut into 3cm chunks; 5 salad onions, thickly sliced; Cooked jasmine rice and toasted sesame seeds, to serve (optional)

Soy sauce and butter combine to make a silky coating for chicken in this elegantly simple recipe, which can be on the table in just 30 minutes

5 out of 5 stars(2) Rate this recipe

Serves3
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

200g pack trimmed mange tout peas
2 tbsp dark soy sauce
2 tbsp Cooks’ Ingredients Shaoxing Rice Wine
15g ginger, peeled and grated
2 tsp Essential Clear Honey
40g Lurpak Slightly Salted Butter
560g (1 pack) chicken thigh fillets, cut into 3cm chunks
5 salad onions, thickly sliced
Cooked jasmine rice and toasted sesame seeds, to serve (optional)

Method

Bring a kettle of water to the boil. Put the mange tout in a heatproof mixing bowl and cover with just-boiled water. Let stand for 1 minute, then drain and set aside. Meanwhile, in a small bowl, mix together the soy sauce, rice wine, ginger and honey, then set aside.
Set a large frying pan or wok over a medium-high heat. Add 20g of the butter and, when foaming, add the chicken. Season and fry for 6-8 minutes, stirring regularly, until the chicken is starting to take on some colour.
Add the soy mixture and stir to coat the chicken, cooking for 2-3 minutes until sticky and reduced. Add the mange tout, most of the salad onions, the remaining 20g of butter and some freshly ground black pepper to the pan and cook, stirring, for 3 minutes until the chicken is coated in a glossy sauce, cooked through, no pink meat remains and the juices run clear. Serve with the reserved salad onions and some jasmine rice and toasted sesame seeds, if liked.

Cook’s tip

Leftovers

Shaoxing rice wine

Widely used in Chinese cooking, this has a complex, slightly sweet flavour. It’s great added to stir fries, noodle dishes and Asian-style soups. Dry sherry is a good substitute.