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Teriyaki Chicken Bowls

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6 Chicken Thighs, fat trimmed, cut into 4cm pieces
1 tbsp virgin organic Coconut Oil
1 clove Garlic, crushed
1 tbsp finely grated fresh Ginger
1 head Broccoli, cut into florets
1/4 small Chinese Cabbage
2 Spring Onions, thinly sliced diagonally + extra (to serve)
1 tsp Sesame Seeds, toasted
1/3 cup Teriyaki Sauce


1. Season and add the chicken, coating in the Teriyaki Sauce. Refrigerate for 30 minutes. Drain the chicken from the marinade.
2. Melt the coconut oil in a large non-stick frying pan or wok over a medium-high heat. Add the garlic and ginger and cook for 1 minute, or until fragrant.
3. Add the chicken and stir-fry for 3-4 minutes or until the chicken is browned. Add the broccoli and cook for a further 3 minutes, or until the broccoli is tender. Add the cabbage and spring onions and cook for 1 minute, or until the cabbage is wilted and the chicken is cooked through.
4. Serve sprinkled with sesame seeds and the extra spring onions. Brown rice is a good side dish!


To create your own Fresh Teriyaki Sauce follow the method below:

Whisk together 1/4 cup Tamari, 2 tsp sesame oil, 2 tsp stevia powder/raw honey, 1 tsp grated fresh ginger, 1 tbsp. Dijon mustard, Himalayan sea salt and ground pepper.


Serves 4
Recipe by  Jessica Sepel