Soy butter chicken

Ingredients

• 200g pack trimmed mange tout peas
• 2 tbsp dark soy sauce
• 2 tbsp Shaoxing rice wine
• 15g ginger, peeled and grated
• 2 tsp clear honey
• 40g butter
• 5 chicken thigh fillets, cut into 3cm chunks
• 5 salad onions, thickly sliced
• Cooked jasmine rice and toasted sesame seeds, to serve (optional)

Method

1. Bring a kettle of water to the boil. Put the mange tout in a heatproof mixing bowl and cover with just-boiled water. Let stand for 1 minute, then drain and set aside.
2. Meanwhile, in a small bowl, mix together the soy sauce, rice wine, ginger and honey, then set aside.
3. Set a large frying pan or wok over a medium-high heat. Add 20g of the butter and, when foaming, add the chicken. Season and fry for 6-8 minutes, stirring regularly, until the chicken is starting to take on some colour.
4. Add the soy mixture and stir to coat the chicken, cooking for 2-3 minutes until sticky and reduced.
5. Add the mange tout, most of the salad onions, the remaining 20g of butter and some freshly ground black pepper to the pan and cook, stirring, for 3 minutes until the chicken is coated in a glossy sauce, cooked through, no pink meat remains and the juices run clear.
6. Serve with the reserved salad onions and some jasmine rice and toasted sesame seeds, if liked.