Cut chicken into 1/2 inch slices. Place chicken into saucepan with 1/2 of butter and cook about 3/4 of the way through (do not brown). Add soy sauce about 1/2 cup give and take. Cook chicken through and make sure there is remaining juice left in pan (from butter and soy sauce). Cook rice according to box.
To make more of the sauce, remove chicken from saucepan and add remaining 1/2 stick of butter and melt. Add soy sauce and bring to a boil. Pour on top of chicken.
To serve, place rice and chicken/sauce in separate bowls. Place rice on plate and chicken on top of rice. Use sauce accordingly.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.