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History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

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Back

History of Knorr

Knorr® Bouillon cube was introduced in 1912 (Bouillon is broth in French) which became an instant hit in the world of cookery. Families could now enjoy delicious meals at home without making stock from scratch. Carl Heinrich’s dedication and passion lives on through our Knorr® Chefs and today Knorr® products are available around the world.

Read More

INGREDIENTS

  • Teriyaki sauce
  • 1/3 cup vinegar
  • 1/3 cup water
  • 1/4 cup brown sugar
  • 1/4 cup oil
  • 1/4 cup soy sauce
  • 1 tbsp flour
  • 2 tsp ginger power
  • 1 1/2 tsp garlic powder
  • 1/2 knorr chicken cube
  • 2 tsp toasted sesame seeds
  • Teriyaki marinade:
  • 1 /4th cup soy sauce
  • 2 tbsp vinegar
  • 2 tbsp water
  • 2 garlic cloves (minced)
  • 1 tsp ginger (minced)
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tbsp knorr chilli garlic sauce
  • 1/2 kg chicken breast (cubed)
  • 2 cups cooked rice
  • 1 broccoli (cut into florets )
  • 2 zucchini chopped
  • 2 carrots. Cut into strips

METHOD

  • Marinade: combine all marinade ingredients and marinate the chicken cubes for 15-20 minutes.
  • Teriyaki sauce: Combine all the ingredients in a bowl.
  • Heat some oil in a wok and add the chicken (discard the remaining marinade).
  • Cook on high flame for 4-5 minutes.
  • Add the sauce mixture and cook till the sauce thickens.
  • In another wok, stir fry broccoli , carrot and zucchini and cook on high flame for a minute or so.
  • Plate up the chicken with rice and the vegetables.
  • Sprinkle some sesame seeds on top