Soy and hoisin glazed chicken protein bowl

  • Serves 4

This Asian-inspired protein bowl makes a great lunch dish and is sure to impress around the office at work! Alternatively, why not make it on a Saturday at home and kick your feet up while your at it

soy chicken protein bowl

Recipe courtesy of Lee Kum Kee



  • Wholegrain rice 240g, (cooked as per pack instructions)
  • Chicken breasts 4, (150g) skinless, boneless, sliced through the thickest part and opened up (ie butterflied)
  • Lee Kum Kee hoisin sauce 4 tbsp
  • Lee Kum Kee Premium Dark Soy Sauce 2 tbsp
  • Lee Kum Kee Pure Sesame Oil 2 tbsp
  • Red peppers 2, finely sliced
  • Tenderstem® broccoli 320g
  • Spring onions 2, finely sliced
  • Roasted peanuts 4 tbsp, roughly chopped
  • Lee Kum Kee Chiu Chow Chilli Oil for drizzling


  • Step 1

    Marinate the chicken in a large, shallow bowl with the hoisin, soy and 1 tbsp sesame oil.

  • Step 2

    Heat a griddle pan (or a BBQ) on medium-high heat. Drizzle the remaining sesame oil over the red peppers and tenderstem broccoli and cook in the pan for around 7-9 minutes, turning regularly, until softened. Remove from the pan and set aside.

  • Step 3

    Add the chicken breasts to the griddle pan and fry for around 4-5 minutes per side, until charred and cooked through, brushing with the remaining marinade from the bowl towards the end of the cooking time. Remove from the heat.

  • Step 4

    Divide the rice between 4 bowls and add the red pepper and tenderstem broccoli to each. Slice each chicken breast into strips and add to each bowl. Top with the spring onions and roasted peanuts. Drizzle with a little chiu chow chilli oil. Enjoy immediately.