Barbecue Chicken and Pineapple Teriyaki Bowls | Australia
Whisk the sauce mix ingredients together in a bowl. Pour half of the sauce over chicken breasts in a bowl and leave to marinade for 30 minutes.
Keywords
- Lee Kum Kee
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Cooking tools:
- Grill
- Tongs
- Pastry brush
- Baking sheet
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring spoon
- Microwave
- Serving bowl
- Plastic wrap
Ingredients
- 4 Chicken breasts
- 150g Broccolini or Chinese broccoli, cut into stems
- 2 tbsp Oil
- ½ Pineapple, skin sliced off and core removed then cut into half moons
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 500g Microwave white rice
- 2 Avocados, scooped with stones removed
- 3 tbsp Sesame seeds, toasted
- 2 Radishes, mandolined
- 2 Spring onions, sliced
- ⅓ cup Microgreens, optional
- Sauce Mix
- 240g Lee Kum Kee Teriyaki Stir-fry Sauce
- 125ml Pineapple juice
- 1 tsp Ground ginger
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