Teriyaki Chicken Rice Bowl - WellBeing Magazine

Ingredients

• 8 skinless, boneless chicken thighs
• 1/3 cup soy sauce
• ¼ cup brown sugar
• 1 tsp olive oil
• 1 tsp Chinese black vinegar (or malt vinegar)
• 3 tsp minced garlic
• ½ tsp chilli flakes
• 500g cooked black rice
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 cup shiso leaves or Thai basil (can be replaced with rocket)
• 1 cup mixed greens
• 2 spring onions, ribboned
• 120g kimchi
• 2 boiled eggs