Recipe Cuisine: Japanese
Theme: One Bowl Wonder
Teriyaki chicken rice bowl
By: Yvette Lee
Ingredients
- 125mL honey
- 150mL Lee Kum Kee Salt Reduced Soy Sauce
- 3T rice wine vinegar
- 2T grated ginger
- 1kg chicken thigh
- 1/2t chilli flakes
- 40mL water
- 3T corn flour
- 3T water
- Sesame seeds
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Combine honey, soy sauce, rice wine vingar, ginger, chilli flakes and 40mL water and mix well.
- Place chicken thighs along bottom of Instant Pot and pour sauce over. Pressure cook on high for 10 minutes, natural release for 5 minutes then quick release.
- Take chicken out and cut to preferred size. Press saute for a few minutes and add cornflour and water slurry to thicken then add chicken back in.
- Serve on steamed rice and sprinkle with sesame seeds.
