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Soy butter chicken & mushroom rice bowls
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250g essential Whole Grain Rice Easy Cook
250g frozen edamame soya beans
½ tbsp vegetable oil
1 pack essential British Chicken 6 Thigh Fillets, trimmed of excess fat
2 tbsp unsalted butter
2 x 150g packs shiitake mushrooms, sliced
2 tbsp reduced-salt soy sauce
1 tsp honey
1 tsp grated fresh ginger
2 salad onions, sliced
2 tsp toasted sesame seeds
1. Place the rice in a large saucepan with triple the volume of water. Bring to the boil, cover and simmer for 20 minutes. Add the edamame (and more water if needed), re-cover and cook for another 4 minutes. Drain and set aside.
2. Meanwhile, heat the oil in a large frying pan over a medium heat and fry the chicken for 5 minutes on each side until cooked through and there is no pink meat and the juices run clear. Remove and set aside. Return the pan to the heat, add 1 tbsp butter and the mushrooms, stir and season with black pepper. Add 5 tbsp water and cook for 4-5 minutes until the mushrooms are tender and the liquid has cooked off.
3. Slice the chicken and return to the pan with the remaining 1 tbsp butter and soy, honey, ginger and 2 tbsp water. Stir to coat and cook for 2 minutes. Pile the rice and edamame into 4 bowls, top with the chicken and mushrooms, and scatter over the salad onions and toasted sesame seeds.
Typical values per serving:
2 of your 5 a day; high in protein.
This recipe was first published in September 2018.