Serves 8 – 10

Ingredients

Teriyaki sauce

• 180 cup soy sauce
• 180ml cup water
• 4 ½ Tbsp packed light-brown sugar
• 4 ½ Tbsp honey
• 1 ½   Tbsp crushed garlic
• 3 tsp ground ginger
• 1 ½ Tbsp rice vinegar
• 2 ½ Tbsp cornstarch

Chicken and veggies

• 10 Tbsp olive oil, divided, plus more for brushing grill
• 3kg chicken breasts
• Ground black pepper
• 6 medium zucchinis, diced into half-moons and quartered (1 1/2 cups)
• 4 ½ cups matchstick carrots
• 6 cups small diced broccoli florets
• Sesame seeds

Method

For the teriyaki sauce:

1. In a small saucepan whisk together low-sodium soy sauce, 1 cup of the water, the brown sugar, honey, garlic, ginger and rice vinegar. Bring mixture to a light boil over medium-high heat.
2. Whisk together cornstarch with remaining ½ cup water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 1 minute, stirring constantly. Remove from heat, set aside.

For the chicken:

1. Brush both sides of chicken with 5 Tbsp of olive oil and season pepper (you won’t need salt since the teriyaki sauce is plenty salty). Preheat a grill pan.
2. Brush grill grates lightly with oil then grill chicken until char marks are shown, about 4 minutes per side. Remove and let rest 5 minutes then dice into cubes.

For the veggies:

1. Heat remaining olive oil in a sauté pan over medium-high heat. Add zucchini, broccoli and carrots and sauté for 4 – 5 minutes until crisp-tender.

To assemble bowls:

Layer 1/4 of the chicken and 1/4 of the veggies in a bowl. Drizzle desired amount of teriyaki sauce over top, sprinkle with sesame seeds. Serve warm.