Peri-Peri Chicken Rice Bowl Recipe | Ajinomoto Malaysia

Ingredients

• 10 bowls White Rice
• 1 stalk Cucumber, small diced
• 3 Tomatoes, small diced
• 250 g Corn Kernel, steamed
• 5 pcs Boneless Chicken Breast
• ¼ cup Olive Oil
• 6 cloves Garlic
• 1 Lemon, juice squeezed
• 2 Red Bird’s Eye Chilies
• 3 tsp Paprika Powder
• 1 tbsp TUMIX® Chicken Stock
• 1⅛ tsp AJI-SHIO® Flavoured Black Pepper
• 100 ml Olive Oil
• 6 cloves Garlic
• 1 Lemon Juice
• ½ cup White Vinegar
• 2 tbsp Tomato Sauce
• 12 Red Bird’s Eye Chilies
• 2 Red Chilies
• 1 tbsp Dried Oregano
• 1 tsp TUMIX® Chicken Stock