Honey Soy Chicken Bowls
What You Will Need
Ingredients
- 1½ C long-grain white rice
- 120 g Honey Soy Marinade
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 600 g chicken thigh fillets (skinless) cut into bite size pieces
- 2 C shelled edamame beans
- 2 carrots cut into sticks
- 2 spring onions finely sliced
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
Made with
Lee Kum Kee products
How to make it
-
Rinse the rice and cook according to packet instructions.
-
Heat the sesame oil in a large frying pan or wok over a medium-high heat, add the chicken and cook for 10 minutes, turning at times until well coloured and cooked through. Once the chicken is cooked, pour over the sauce and let it bubble around the chicken. Turn the chicken to coat in the sauce and remove the pan from the heat.
-
Bring a small pot of water to the boil and cook the edamame for 2-3 minutes until bright green. Drain well.
-
Divide the rice between shallow bowls, arrange the edamame and carrot alongside and then top with chicken and drizzle with sauce from the pan. Sprinkle with spring onion and sesame seeds.