Linda Gassenheimer | Tribune News Service I noticed Japanese Butter Shoyu Chicken on a restaurant menu recently and decided to learn more about it. Shoyu means soy in Japanese. Adding butter to the soy sauce adds a rich and creamy flavor and texture.
Here’s a quick and easy recipe. I flattened boneless, skinless chicken thighs to about 1/2 inch thick, so the dish takes less than 10 minutes to cook. A secret to making moist chicken in this recipe is to add a little wine to the skillet and cover the skillet with a lid while it finishes cooking.
Microwaveable brown rice and frozen peas complete the meal. A quick way to defrost the peas is to add them to a colander and run warm water over them. HELPFUL HINTS: Water can be substituted for the wine in the recipe.
The flavor will be different but still tasty. Any type of green vegetable can be used with the rice. COUNTDOWN: Mix sauce ingredients together.
Make Rice and Peas. Make chicken recipe. SHOPPING LIST: To buy: 3/4 pound boneless, skinless chicken thighs, 1 bottle white wine (if using), 1 small bottle reduced-sodium soy sauce, 1 bottle rice vinegar, 1 can olive oil spray, 1 bunch scallions, 1 package microwaveable brown rice and 1 package frozen peas, Staples: canola oil, butter, sugar, salt and black peppercorns.
Recipe by Linda Gassenheimer 2 tablespoons white wine or water, dived use 1 tablespoon reduced-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon sugar 1 tablespoon butter 3/4 pound boneless, skinless chicken.