Can I use chicken breasts instead of chicken thighs for herb butter chicken?

Yes, you can use chicken breasts instead of thighs. To ensure even cooking, pound the breasts to about half an inch thickness. This helps them cook quickly without drying out. You can also lightly dust the breasts with flour before cooking to create a nice browned crust. Just keep an eye on cooking time, as breasts usually cook faster than thighs.

What fresh herbs work best for herb butter chicken?

Fresh herbs like parsley, thyme, rosemary, and basil work very well in herb butter chicken. You can use a combination depending on your taste preferences. Chop the herbs finely and add them to the butter mixture to release their flavors. Fresh herbs give the dish a vibrant aroma and taste compared to dried herb blends.

Can I substitute garlic herb butter for the herb seasoning in this recipe?

Garlic herb butter can be used as a substitute for the herb seasoning, but the flavor profile will be different. Since garlic herb butter already contains seasoning and salt, start by adding a small amount and adjust to taste. Monitor the saltiness of the dish to avoid overpowering it.

Should I add salt when cooking herb butter chicken with low sodium chicken broth?

If you use low sodium chicken broth, check the seasoning of the sauce at the end. Low sodium broth means less salt in the dish, so you might need to add a pinch to enhance the flavors. Taste before adding salt to avoid oversalting.

How can I make the herb butter sauce richer and more flavorful?

To boost flavor and richness, you can add a splash of heavy cream or a small knob of extra butter to the sauce just before serving. Sautéing minced garlic and shallots in the butter before adding broth and herbs also builds deeper flavor. Finish with fresh lemon juice for brightness and balance.

Plant Power Sushi Bowls And Herb Butter Chicken Recipes

Ingredients

Scale

12 ounces extra firm tofu
1/2 cup soy sauce
1/4 cup rice vinegar
2 tablespoons agave
1 clove minced garlic
1 cup cooked white or brown rice (or cauliflower rice as a low-carb alternative)
1 cup shredded or julienned carrots
1 cup chopped cucumber
1 medium avocado, sliced
1/2 cup shredded or thinly sliced red cabbage
1/2 cup diced fresh mango (optional for a sweet contrast)
1 cup shelled edamame (optional for added protein)
2 tablespoons sliced green onion (green parts only)
1 tablespoon toasted sesame seeds
Pickled ginger (to taste)
Soy sauce and wasabi for topping
Spicy mayo drizzle made with vegan mayo (optional) and sriracha
For the Sriracha dressing: 1/4 cup raw cashews soaked for 30 minutes (optional), 1/4 cup water, 1 tablespoon freshly squeezed lemon juice, 1 tablespoon sriracha, 1 tablespoon tamari or soy sauce, 1 tablespoon toasted sesame oil, pinch of sea salt and freshly ground black pepper

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Instructions

1. Press the tofu to remove excess moisture, then cut into small cubes. Marinate tofu in a mixture of 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons agave, and 1 clove minced garlic while preparing other ingredients.
2. Prepare the rice (or cauliflower rice), shred or chop all vegetables, dice mango if using, and slice avocado.
3. Heat oil in a skillet over medium heat. Drain tofu from marinade and pan-fry cubes until golden brown, turning gently to avoid burning. Remove tofu and set aside.
4. If making the spicy Sriracha dressing, rinse soaked cashews and blend them with water, lemon juice, sriracha, tamari, toasted sesame oil, salt, and pepper until smooth and creamy. Adjust seasoning as needed.
5. Assemble bowls by dividing rice, tofu, vegetables (carrots, cucumbers, cabbage), avocado, mango, and edamame evenly. Sprinkle each with toasted sesame seeds and sliced green onions.
6. Drizzle with spicy mayo or the prepared Sriracha dressing. Add pickled ginger, soy sauce, and wasabi on the side to taste.

Last Step:

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Notes

🍚 Pressing tofu well improves texture and allows better browning during cooking.
🕒 Marinate the tofu at least 10 minutes to enhance flavor.
🥢 Customize vegetables based on seasonal availability or preferences for variety.

Author: Brandi Oshea
Prep Time: 10 minutes
Soaking Time: 30 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Asian Fusion
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 320 kcal
Sugar: 8 g
Sodium: 600 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 15 g
Cholesterol: 0 mg