Soy Butter Chicken

This recipe is rich, savory, and perfectly balanced with tender chicken pieces in a silky butter-soy sauce. Serve over fluffy rice for a simple, comforting meal packed with flavor.

Makes 4 servings

Ingredients:

• 4 oz. mushrooms, sliced

• 4 oz. sweet peppers, sliced

• 1 tablespoon sesame oil

• ¼ tsp. crushed red pepper flakes

• 1½ pounds boneless chicken breast pieces

• ⅓ cornstarch

• ½ cup water

• 4 tablespoons hoisin sauce

• 4 tablespoons reduced-sodium soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon honey

• 4 tablespoons butter

• 1 teaspoon sesame seeds

  
  

Directions:

1. In a large pan, heat the sesame oil on medium-high. Add the mushrooms, peppers, and red pepper flakes in an even layer. Cook for 5-7 minutes, stirring occasionally, until they soften. Move them to a plate and set aside.

2. Season the chicken pieces with salt and pepper in a bowl. Add cornstarch and toss to coat. In the same pan, heat a thin layer of olive oil over medium-high heat. Once the oil is hot enough for a pinch of cornstarch to sizzle immediately, add the chicken in an even layer (discarding any excess cornstarch). Cook without stirring for 3-4 minutes, until lightly browned. Then continue cooking, stirring occasionally, for 2-3 minutes until browned on all sides.

3. Add the water, hoisin sauce, soy sauce, rice vinegar, honey and butter into the pan with the chicken; stirring to combine. Add the cooked vegetables and sesame seeds. Cook for a few minutes until the sauce begins to thicken. Serve over rice pilaf or white rice. Enjoy!