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Irresistible Butter Shoyu Chicken Rice Bowls

Indulge in Butter Shoyu Chicken Rice Bowls, where tender chicken thighs are beautifully coated in rich, browned butter and savory shoyu. This dish brings layers of flavor and a comforting experience that will leave you craving more.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked jasmine rice
  • 1 lb chicken thighs boneless and skinless
  • 1/4 cup unsalted butter
  • 1/4 cup shoyu Japanese soy sauce
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 2 green onions sliced
  • Sesame seeds for garnish (optional)

Method
 

  1. Prepare the rice as directed on the package, using jasmine rice for its fragrant aroma.
  2. In a large skillet, melt the butter over medium heat. Watch for bubbles to form and the butter to begin to brown lightly, which adds a nutty flavor.
  3. Add in the minced garlic and grated ginger, stirring quickly to prevent burning. Cook for about 30 seconds until fragrant and aromatic.
  4. Introduce the chicken thighs to the skillet. Sear each side for about 5-7 minutes until golden brown and cooked through, ensuring internal temperature reaches 165°F.
  5. Pour the shoyu over the chicken, scraping the bottom of the skillet to deglaze any flavorful bits stuck to the pan. Let it simmer for 5 minutes to meld the flavors.
  6. Once the sauce thickens slightly, remove from heat and stir in the sliced green onions.
  7. To serve, pile the jasmine rice into bowls and generously spoon the butter shoyu chicken over the top, drizzling any extra sauce for good measure.
  8. Sprinkle with sesame seeds if desired for added texture and delight before digging in.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days and reheat gently on the stove. Serve with a crisp cucumber salad for a refreshing side.