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    Soy butter chicken & mushroom rice bowls

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    Soy butter chicken & mushroom rice bowls

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes

    Serves: 4

    Ingredients

    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
     

    Method

    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.
     

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