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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.
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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.
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Blanch broccoli florets in boiling water for 2 mins to make a side dish. Serve with white rice.