contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

         

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

Blog

Butteryum food blog recipes

Filtering by Category: chicken recipes

Shoyu Chicken

Patricia @ ButterYum

In the time if takes you to order Chinese take-out, you can have this delicious dish on the table. Start to finish it takes about an hour.  This dish is a specialty in Hawaii - the word shoyu means sauce in Japanese.  My family absolutely loves this dish.  

Shoyu Chicken

Serves 6

Printable Recipe

Ingredients

  • 3 pound boneless and skinless chicken thighs, cut into bite size pieces

  • 1 teaspoon ground black pepper

  • 2 1/2 cups low-sodium chicken broth

  • 1 cup low-sodium soy sauce

  • 6 tablespoons *Mirin (either 1% or 8% alcohol)

  • 1/2 cup light brown sugar

  • 4 medium garlic cloves, smashed and peeled

  • fresh ginger, 2-inches long by 1/2 inch thick, smashed (skin on is fine)

  • 3 tablespoons cornstarch mixed with 3 tablespoons water

  • 2 red, yellow, or orange bell peppers, sliced (optional)

  • Thinly sliced scallions for garnish

Directions

  1. Combine chicken, black pepper, chicken broth, soy, mirin, brown sugar, garlic, and ginger in a large sauce pan.

  2. Bring to a boil; reduce heat and cook for 20-30 minutes until the chicken is cooked through and tender.

  3. Remove chicken, garlic, and ginger from pan; reserve chicken and discard garlic and ginger.

  4. Bring leftover sauce to a boil; reduce for 10-15 minutes.

  5. While sauce is reducing, saute optional peppers in a little olive oil until crisp-tender; reserve.

  6. When sauce is reduced, stir cornstarch and water together and add to sauce; whisk until it comes back to a boil.

  7. Turn off the heat and stir in the cooked chicken and optional sauteed peppers. Serve over rice or noodles.

Note

  • *Mirin is a Japanese Sweet Cooking Wine. You can find it in the international aisle at the grocery store.  

adapted from Aida Mollenkamp

Asian-Style Baked Chicken

Patricia @ ButterYum

I stumbled upon the most appetizing chicken recipe recently on a food blog called The Mess Pot by Jade. Jade describes herself as a Southern Cook living in Northern Illinois, married to the man of her dreams. So sweet - ahhh, to be a newlywed again!

Anyway, Jade's recipe is called Sunshine Chicken, but when my kids walked in the door and smelled what I was cooking, they immediately asked if we were having Chinese for dinner. So considering the fact that I tweaked the original recipe a bit, I'm renaming it Asian Baked Chicken.

I used boneless, skinless chicken thighs - they're cheap and easy (not admirable qualities in most cases, but here it works). I hope you'll give this recipe a try!

Asian Baked Chicken

Makes 3 pounds

Printable Recipe

Ingredients

  • 3 pounds boneless, skinless chicken thighs

  • 1/2 cup ketchup

  • 1/4 cup honey

  • 2 tablespoons soy sauce

  • 1/2 teaspoon garlic powder

  • ground black pepper to taste

Directions

  1. Preheat oven to 350F.

  2. In a medium bowl, make the glaze by combining the ketchup, honey, soy, and garlic powder; set aside.

  3. Place boneless, chicken thighs on a cooling rack suspended over rimmed sheet tray (you may want to cover your tray with foil for easy cleanup).

  4. Season the chicken on both sides with salt and pepper.

  5. Place chicken pieces onto the cooling rack, presentation side up, and brush with glaze.

  6. Bake for a total of 45 minutes, basting with additional glaze every 15 minutes.