Chicken glazed with a sweet honey and salty sauce served with cauliflower rice and steamed broccoli.

Chicken Teriyaki

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 337kcal


  • 550 g chopped chicken breasts
  • 4 150g pouches of cauliflower rice
  • 400 g brocolli
  • 20 g sesame seeds (to garnish)
  • 1 kcal spray
  • pepper

Teriyaki Sauce

  • 80 ml light soy sauce
  • 1 thumb sized piece grated ginger
  • 50 g honey
  • 2 cloves grated garlic
  • 10 g cornflour
  • 2 tablespoons water
  • 2 tablespoons white wine vinegar


  • In a bowl, mix the soy sauce, white wine vinegar, grated garlic, grated ginger, honey cornflour & water and leave aside.
  • Meanwhile, heat a wok on a medium heat and spray well with one kcal spray.
  • Add the chicken to the wok and brown slightly before adding the sauce.
  • Meanwhile, add the broccoli to a pot of boiling water and boil for about 4-5 minutes before draining.
  • Bring the chicken to a simmer to allow sauce to thicken.
  • Cook until the chicken is white throughout (about 5 minutes).
  • Season with pepper.
  • Microwave the pouches of cauliflower rice as per packet instructions.
  • Serve the teriyaki chicken with cauliflower rice and broccoli on the side.
  • Garnish each portion with 5g of sesame seeds.


Calories: 337kcal | Carbohydrates: 21g | Protein: 51g | Fat: 5g