Grilled Chicken Teriyaki Rice Bowl with Asian Cabbage Slaw
What You Will Need
Ingredients
- 2 boneless skinless chicken thighs
- ½ cup thinly sliced green cabbage
- ¼ cup thinly sliced purple cabbage
- ½ cup julienne carrots
- white rice, for serving
- 1 avocado, sliced
- white sesame seeds, for garnish
- sliced green onions, for garnish
- cilantro leaves, for garnish
Marinade
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 Tbsp. honey
- 1 Tbsp. ketchup
- 2 Tbsp. orange juice
- 1 ½ tsp. Lee Kum Kee Minced Garlic
- ½ Tbsp. Lee Kum Kee Minced Ginger
Dressing
- 1 Tbsp. rice vinegar
- ½ Tbsp. vegetable oil
- pinch of salt
- ¼ tsp. Lee Kum Kee Pure Sesame Oil
- ¼ tsp. granulated sugar
Made with
Lee Kum Kee products
How to make it
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Add the Lee Kum Kee Panda Brand Cooking Soy Sauce, honey, ketchup, orange juice, Lee Kum Kee Minced Garlic, Lee Kum Kee Minced Ginger, and chicken thighs to a resealable plastic bag. Massage the chicken together with the marinade for a few seconds then place it in the fridge to marinate for at least 2 hours.
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While the chicken marinates, make the cabbage slaw. In a medium sized bowl, add in the rice vinegar, vegetable oil, a pinch of salt, Lee Kum Kee Pure Sesame Oil, and sugar. Whisk until combined. Then add in the green cabbage, purple cabbage, and carrots. Toss until the dressing is evenly distributed. Set it aside for later.
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Heat the grill to a high heat. Add the marinated chicken thighs to the grill and cook for about 5-7 minutes on each side.
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Remove the chicken from the grill and allow it to rest for at least 8 minutes before slicing.
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Serve with white rice, avocado, and the cabbage slaw. Garnish with white sesame seeds, sliced green onions and cilantro leaves. Enjoy!
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