Chicken Teriyaki Bowl
easy
SERVES 4
PREP TIME 15 Minutes
COOK TIME 20 Minutes
Ingredients
For the teriyaki chicken
- 2 cloves of garlic, minced
- 45 ml ginger, grated
- 80 ml mirin
- 125 ml soy sauce
- 30 ml Huletts Golden Syrup
- 60 ml Huletts Castor Sugar
- 800 g boneless, skinless chicken breasts
For the bowls
- 750 g cooked quinoa
- 1 head of broccoli, cut into florets and steamed
- 30 ml sesame seeds, toasted
Method
For the teriyaki chicken:
- Preheat the oven to 180˚C.
- Whisk the garlic, ginger, mirin, soy sauce, golden syrup and castor sugar. Marinade the chicken in the sauce for a couple of hours or overnight, if you have the time.
- Rub the chicken breasts with oil and sear them in a hot pan before cooking through in the oven for about 15 - 20 minutes.
- Deglaze the pan with the remaining marinade to form a sauce for serving.
For the bowls:
- Divide the quinoa between four bowls and top with the steamed broccoli on one side and teriyaki chicken on the other.
- Garnish with the sesame seeds and drizzle the sauce over the chicken.
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Conversion Table
| Cups | Tablespoons | Grams | |
|---|---|---|---|
| Butter | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1 cup | 16 Tbsp | 227g | |
| Flour/Sifted | 1/4 cup | 4 Tbsp | 30g/27g |
| 1/3 cup | 5 Tbsp + 1 tsp | 40g/35g | |
| 1/2 cup | 8 Tbsp | 60g/55g | |
| 1 cup | 16 Tbsp | 120g/110g | |
| Granulated Sugar | 1/4 cup | 4 Tbsp | 50g |
| 1/3 cup | 5 Tbsp + 1 tsp | 65g | |
| 1/2 cup | 8 Tbsp | 100g | |
| 1 cup | 16 Tbsp | 200g | |
| Brown Sugar/ Firmly Packed | 1/4 cup | 4 Tbsp | 45g |
| 1/3 cup | 5 Tbsp + 1 tsp | 60g | |
| 1/2 cup | 8 Tbsp | 90g | |
| 1 cup | 16 Tbsp | 180g | |
| Water | 1/4 cup | 4 Tbsp | 57g |
| 1/3 cup | 5 Tbsp + 1 tsp | 76g | |
| 1/2 cup | 8 Tbsp | 114g | |
| 1 cup | 16 Tbsp | 227g |
