Kio & Ethan's Lazy Chicken with Soy Butter Glaze

• 总时间: 25 minutes

配料

For Chicken

3 boneless skineless chicken breasts

Garlic powder 1/4 teaspoon per breast

Onion powder 1/4 teaspoon per breast

Freshly ground black pepper (to taste)

Kosher salt (to taste)

1/8 tsp Cayenne pepper

1 tablespoon of oil

For Sauce

5 tablespoons unsalted butter

2 tablespoons low-sodium soy sauce

2 teaspoons sherry vinegar (or red wine vinegar)

¼ teaspoon red pepper flakes

For Serving

White rice

步骤

Prep the chicken

Cut each breast into bite-sized pieces (about 1-inch cubes or strips, whichever you prefer).

Pat dry with paper towels so they sear well.

Season

Sprinkle the garlic powder, onion powder, salt, pepper, and cayenne evenly over the chicken pieces. Toss to coat.

Cook

Heat the oil in a large skillet over medium-high heat.

Add chicken in a single layer (cook in batches if needed).

Cook 2–3 minutes per side, stirring occasionally, until golden brown and cooked through (internal temp 165°F).

Transfer chicken to a plate and cover lightly to keep warm

Make the soy butter:

cut 5 tablespoons butter into ½-inch cubes. They are cut small so that we can gradually add them to

* In a small saucepan, bring 2 tablespoons soy sauce and 1 tablespoon of water to a simmer over medium-high heat

* Reduce the heat to medium-low.

Whisk in the butter cubes one at a time, waiting until each piece is melted before adding the next, keeping a bare simmer to form a smooth sauce.

Once all butter is incorporated, turn off the heat and stir in vinegar and red pepper flakes.

Spoon the soy butter over chicken and rice.

备注

I like the serve with sautéed spinach

This is a modified Molly Baz Brussels Sprouts recipe