Teriyaki Chicken Bowl

by | Nov 3, 2021 | From the Kitchen

Serves 8 – 10


Teriyaki sauce

  • 180 cup soy sauce
  • 180ml cup water
  • 4 ½ Tbsp packed light-brown sugar
  • 4 ½ Tbsp honey
  • 1 ½   Tbsp crushed garlic
  • 3 tsp ground ginger
  • 1 ½ Tbsp rice vinegar
  • 2 ½ Tbsp cornstarch

Chicken and veggies

  • 10 Tbsp olive oil, divided, plus more for brushing grill
  • 3kg chicken breasts
  • Ground black pepper
  • 6 medium zucchinis, diced into half-moons and quartered (1 1/2 cups)
  • 4 ½ cups matchstick carrots
  • 6 cups small diced broccoli florets
  • Sesame seeds


For the teriyaki sauce:

  1. In a small saucepan whisk together low-sodium soy sauce, 1 cup of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
  2. Whisk together cornstarch with remaining ½ cup water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

  1. Brush both sides of chicken with 5 Tbsp of olive oil and season pepper (you won’t need salt since the teriyaki sauce is plenty salty). Preheat a grill pan.
  2. Brush grill grates lightly with oil then grill chicken until char marks are shown, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

  1. Heat remaining olive oil in a sauté pan over medium-high heat. Add zucchini, broccoli and carrots and sauté for 4 – 5 minutes until crisp-tender.

To assemble bowls:

Layer 1/4 of the chicken and 1/4 of the veggies in a bowl. Drizzle desired amount of teriyaki sauce over top, sprinkle with sesame seeds. Serve warm.

Teriyaki Chicken Bowl


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