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Recipe Teriyaki Chicken Bowl

Teriyaki Chicken Bowl

  • Difficulty Level: 1
  • Serves Serves: 1
  • Preparation

    125mins

  • Cooking

    25mins

Asian Food Chicken Rice or Noodle Vegetable Dinner Lunch Easy Recipes Over 60 mins

What you’ll need

Ingredients

  • 680g 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

LKK’s Premium Soy Sauce 150ml

Table Top

LKK's Premium Soy Sauce
teriyaki glaze

Ready Sauces

Teriyaki Glaze

How to make it

  1. 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.
  2. 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.
  3. Blanch broccoli florets in boiling water for 2 mins to make a side dish. Serve with white rice.

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