Grilled Chicken Teriyaki Bowl

SARSAYA® Oyster Sauce


For the sauce:
  • 2 packs (60g) SARSAYA® Oyster Sauce
  • 2 Tbsps. (30g) Rice Vinegar
  • 1 Tbsp. (15ml) Sesame Oil
  • 1 Tbsp. (15g) Brown Sugar
  • 1 Tbsp. (15ml) Honey
  • 1/4 tsp. (4g) Ginger, minced
  • 1 tsp. (4g) Garlic, minced
  • 1/2 Tbsp. (5g) Red Chili Flakes
  • 1/4 kilo (250g) Chicken Breast
  • 3 cups (270g) Zucchini, sliced
  • 1 cup (50g) Red bell Pepper, strips
  • 1 cup (220g) Pineapple, sliced
  • 1 cup (100g) Red Onion, sliced
  • 6 cups (960g) Rice, cooked


  1. MIX. In a bowl, combine SARSAYA® Oyster Sauce, rice vinegar, sesame oil, brown sugar, honey, ginger, garlic, and red chili flakes. Mix well.
  2. MARINATE. In a separate bowl, put enough sauce to cover the chicken then marinate for 15 minutes.
  3. GRILL. Using a grilling pan, grill the marinated chicken breast until fully cooked. Occasionally baste the chicken with the excess sauce to keep it moist. Set aside.
  4. SEAR. In a separate pan, sear zucchini, bell pepper, pineapple and red onion, until slightly brown. Set aside.
  5. SERVE. In a serving bowl with hot rice, place grilled chicken on top and add seared mixed vegetables. Serve and enjoy.

Cooking Tips

For better taste results, you can marinate chicken breast for at least 1 hr.

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ajinomoto cooking_time  Cooking Time: 30 minutes ajinomoto prep_time  Preparation: 30 minutes ajinomoto servings  Servings: 6 ajinomoto size  Serving size: 1 cup (160g) rice, 1 cup (174g) chicken & vegetable

Products Used

SARSAYA® Oyster Sauce Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
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Fat (g)
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Good to Know Nutrition Facts

Chicken is high in Omega-6 fatty acid that supports healthy heart health.


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