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Teriyaki Chicken

Prep Time10 minsCook Time15 mins

Teriyaki Chicken: A nutritious teriyaki bowl.

Teriyaki Sauce
  cup Salt Reduced Soy Sauce
 3 tbsp BBQ Sauce
 2 tbsp Brown Sugar
Chicken and Vegetables
 1 tbsp Olive Oil
 800 g Chicken Thigh Fillet (Skin off), cubed
 1 Whole Broccoli (Stems cut off)
 2 cups Frozen Green Beans
 1 Red Capsicum (cut into 1cm pieces)
 3 Spring Onion Stems
 2 tbsp Sesame Seeds
 2 cups White Rice
 4 cups Water

Start by preparing the Teriyaki sauce. In a medium sized bowl, combine the soy sauce, BBQ sauce and the brown sugar. Mix until well combined and the sugar has dissolved. Place aside.


Begin slicing the chicken into small cubes. Place aside.


Prepare large frying pan or wok on a high heat with drizzle of olive oil. Add the chicken and turn down to medium heat.


Let the chicken cook for approximately 8 minutes or until you cannot see any pink bits. Add the broccoli florets, green beans and capsicum. Stir.


Meanwhile, bring a medium sized saucepan with prepared water to the boil. Add in the rice and stir. Turn down the heat to simmer and cover with a lid, stirring occasionally to avoid rice sticking to the bottom of the pan.


Add in the Teriyaki sauce to the chicken and vegetables and stir to combine.


When the rice is no longer crunchy and has absorbed all the water, begin dishing out into servings. Top with Teriyaki chicken mix and garnish with spring onion and sesame seeds.

Nutrition Facts

Serving Size 1

Servings 5

Amount Per Serving
Calories 329
% Daily Value *
Total Fat 5.4g9%
Total Carbohydrate 35.5g12%
Protein 35.6g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.