How to make it

1. Heat oil in a hot pan or wok that has a lid, add chicken - skin side down. Cook for 5 minutes or until the skin caramelises and turns brown. Flip chicken and add Lee Kum Kee Minced Garlic and paprika to pan and cook this side for a further 3 minutes. Cook until garlic caramelizes and the paprika is fragrant.

2. Stir in Lee Kum Kee Teriyaki Stir Fry Sauce and chicken stock, then put on the lid and turn heat down to medium. Allow to cook for 20 minutes. If you don’t have a stove top pan that has a lid, transfer to a lined baking tray and cover, cooking in a preheated oven at 170°C for around the same amount of time. After 20 minutes, turn off stove (remove from oven) and add cream, stirring through so it’s mixed well. Flip chicken again, put lid back on and allow to rest for ten minutes.

3. While it’s resting, mix salad ingredients together. Toss well and plate into a large family style bowl for serving. Serve with rice.