Soy Butter Chicken
Equipment
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Frying pan
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Mixing bowls
Ingredients
Chicken & Marinade
- 1 lb boneless chicken thighs, cut into ½-inch chunks
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp honey
- 1 tbsp butter
Optional Garnish
- Sesame seeds
- Scallions
- Steamed greens
Instructions
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Slice the chicken thighs into ½-inch chunks.
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In a bowl, mix the chicken with light soy sauce, dark soy sauce, minced garlic, grated ginger, and honey. Let it marinate for 15 minutes to develop flavor.
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Heat a lightly oiled frying pan over medium-high heat and sear the chicken for about 3 minutes per side until golden and cooked through.
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Reduce the heat, add the butter, and stir for about 2 minutes until the pieces are glossy and coated in a silky sauce.
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Serve the chicken over steamed rice. Optionally add steamed greens and garnish with sesame seeds and sliced scallions.
Video
Notes
(2) If you don’t have light or dark soy sauce, use regular soy sauce or coconut aminos in equal parts as a substitute.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Why I Love Soy Butter Chicken
Soy Butter Chicken feels simple but delivers bold flavor. Salty soy sauce, aromatic garlic and ginger, a touch of honey, and butter combine into a glossy glaze that sticks to every bite. The result is sweet, savory, and rich in umami — comforting and satisfying whether you want a quick weeknight dinner or an elevated homemade meal.
Perfect for Busy Weeknights
This recipe is ideal when time is short. The marinade comes together in minutes and the chicken cooks quickly in one pan. I like to serve it over rice with steamed greens for a balanced meal ready in under 30 minutes. It scales easily for meal prep and can be adapted to whatever you have on hand.
What You’ll Need To Make Soy Butter Chicken
Chicken & Marinade
- 1 lb boneless chicken thighs, cut into ½-inch chunks
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 cloves garlic, minced
- 1 tsp grated ginger
- 1 tbsp honey
- 1 tbsp butter
Optional Garnish
- Sesame seeds
- Scallions
- Steamed greens
How to Make Soy Butter Chicken
Combine the chicken chunks with light soy sauce, dark soy sauce, minced garlic, grated ginger, and honey. Marinate for 15 minutes to let the flavors meld.
Heat a lightly oiled pan over medium-high heat and sear the chicken about 3 minutes per side until browned and cooked through.
Lower the heat, add the butter, and stir for 2 minutes so the sauce becomes glossy and coats the chicken.
Serve immediately over steamed rice and finish with sesame seeds, scallions, or steamed greens if desired.
Tips and Variations
• Use chicken breast if you prefer, but watch the cooking time — thighs stay juicier.
• Add heat with chili flakes or a drizzle of chili oil if you like spice.
• Meal prep: Portion over rice with greens for ready-to-go lunches.
• Swap the protein for tofu or salmon for a vegetarian or pescatarian option.
Frequently Asked Questions
Can I make this in an air fryer?
Yes. Air-fry the marinated chicken at 400°F (200°C) for 8–10 minutes, then toss with melted butter in a pan or bowl to finish the glaze.
Is it too salty with both dark and light soy sauce?
No — light soy adds saltiness while dark soy adds color and depth. Honey and butter balance the flavors.
Can I use margarine instead of butter?
Yes, but real butter gives a richer flavor that pairs especially well with the soy-based sauce.
How long do leftovers keep?
Store leftovers up to 3 days in the refrigerator. Reheat gently on the stove or in the microwave.
Can I double the sauce?
Yes — just maintain a balanced butter ratio so the sauce stays glossy, not greasy.
Try These Next
For similar flavors try Garlic Soy Glazed Chicken, Crispy Teriyaki Chicken, or Kung Pao Chicken for a spicier stir-fry with peanuts and chilies.