Teriyaki Chicken Bowl
What you’ll need
Ingredients
- 1½ lbs. chicken thighs
- 2 tsp. lightly fried white sesame seeds
- 8 broccoli florets
- 2 bowls white rice
Marinade
- 1/3 cup Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. minced ginger
- 1 cup water
- 1/4 cup rice wine
- 1/4 cup white sugar
Seasoning
- 1/3 cup Lee Kum Kee Teriyaki Glaze
Made with
Lee Kum Kee products
How to make it
Mix Lee Kum Kee Premium Soy Sauce, minced ginger, water, rice wine and white sugar thoroughly until the sugar has dissolved. Add chicken thighs and marinate for 2 hours.
Remove chicken thighs and drain marinade. Place them on a baking tray in an oven preheated to 400°F. Bake for 20 mins until cooked to golden brown. Remove, cut them up and place on a plate. Drizzle Lee Kum Kee Teriyaki Glaze and sprinkle white sesame seeds.
Blanch broccoli florets in boiling water for 2 mins to make a side dish. Serve with white rice.
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