Asian Essential: Tokyo Grilled Chicken with Yaki Soba

4 months ago

Forever in a quandary about what to cook for lunch or dinner? No sweat! Turn to these pantry essentials to help you out


Tokyo Grilled Chicken with Yaki Soba

Makes 7-8 servings

⅓ cup Lee Kum Kee Chicken Marinade

1 tsp Grated ginger

½ tsp Sesame seeds, toasted

2 Tbsps Pineapple juice

2 stalks Leeks, sliced

1 kilo Chicken thighs, skin on

Salt and ground black pepper, to season

  1. In a medium mixing bowl, combine Lee Kum Kee Chicken Marinade, grated ginger, sesame seeds, pineapple juice, and sliced leeks.
  2. Add chicken thighs to the mixture then season with salt and pepper.
  3. Cover bowl with plastic cling wrap. Store in the chiller and marinate the chicken in the mixture for a few hours or preferably, overnight.
  4. When ready to cook, preheat a stovetop pan grill or a charcoal grill. Grill chicken for 5-6 minutes per side or until chicken is cooked through. Use the leftover marinade as basting sauce. Serve and enjoy!

Quick Yaki Soba: Heat 2 Tbsps cooking oil in a pan and sauté __cups sliced onions until soft. Toss in ½ cup sliced carrots, ½ cup sliced sayote, ½ cup sliced cabbage, and ½ cup bean sprouts. Season with 3 Tbsps Lee Kum Kee Premium Soy Sauce, 1 ½ Tbsps red cane vinegar, and 1 tsp mirin. Pour 1 cup water and bring mixture to a simmer. Toss in 200g dried or fresh egg noodles. Cover and simmer until noodles are cooked. Top with sesame seeds and sliced nori strips. Serve hot.

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