top of page

Teriyaki Chicken Bowl

You will be delighted with these bite size chicken chunks coated in sweet and sticky teriyaki sauce!

Serve 2-3


600g boneless chicken thigh fillets, cut into chunks

1 tsp salt

1/2 tsp black pepper

300g cooked rice, to serve

300g broccolis, to serve

300g baby carrots, to serve

sesame seeds, to garnish (optional)

2 spring onion, to garnish (optional)

Cooking sauce

2 tbsp light soy sauce

1 tbsp dark soy sauce(optional, for colouring only)

2 tbsp mirin/rice wine

1 tsp brown sugar

1 tbsp water

1 tbsp sesame oil

1 tsp cornflour


  1. Mix all ingredients for the cooking sauce in a small mixing bowl with a whisk, make sure the cornflour is well dissolved.

  2. Boil the broccolis and baby carrots in a saucepan for 4-5 mins until tender, drain the water and set aside.

  3. Heat 1 tbsp cooking oil in a large frying pan over high heat, add the chicken chunks in pan and season with salt and pepper.

  4. Stir fry the chicken chunks for 5 mins until fully cooked and slightly browned.

  5. Turn to medium heat, stir in the cooking sauce and have each chicken chunks coated, cook for 1-2 mins until the sauce is thicken.

  6. Garnish with green onion and sesame seeds, serve hot with rice, broccolis and carrots.

Recent Posts

See All


bottom of page