Healthy Teriyaki chicken bowl

Serves  4
Preparation   15 mins
Cooking   10 mins
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  • 600gm Lilydale chicken tenderloins
  • 1 tbsp peanut oil
  • 2 tbsp teriyaki sauce + extra, to serve
  • 270gm soba noodles, prepared according to packet instructions
  • 1 large avocado, sliced
  • 250gm edamame beans, blanched, podded
  • 1 Lebanese cucumber, peeled into ribbons
  • 1 small red capsicum, thinly sliced
  • 40gm snow pea sprouts, trimmed
  • 2 green onions, thinly sliced on the diagonal
  • Pickled ginger, wasabi mayonnaise, toasted sesame seeds, to serve


  1. In a large snap lock bag or glass bowl place chicken tenderloins, peanut oil and teriyaki sauce.
  2. Heat a char-grill pan over medium-high heat and cook chicken for 3 to 4 minutes each side or until cooked through. Set aside on a plate loosely covered with foil.
  3. In a bowl arrange noodles, avocado, edamame, cucumber, capsicum and snow pea sprouts. Top with chicken and sprinkle with onions. Serve with pickled ginger, mayonnaise, sesame seeds and extra teriyaki sauce, if desired.