Goop Teriyaki Bowl Dupe

I was recently near Newport Beach, California for work. On this particular trip, I was pressed for time, a fly-in and fly-out kind of situation. Despite it being against everything I stand for, I ordered Uber Eats to my hotel, not just once, but three times while in town. Lunch, Dinner, and Dinner a second time... Goop’s Teriyaki Chicken Bowl was so stinking good, I ordered it in for 2 out of 3 of my meals.

Lucky for us, Goop and some internet recipe sleuths shared / figured out enough for me to compile a v. good copycat. Enjoy!

Yields — 4 servings
Prep time — 40 mins
Downloadable recipe: here

What you’ll Need

• Chicken

  • 4 chicken breasts 

  • 1 cup balsamic vinegar 

  • 1 cup agave syrup 

  • 3 tbs water

  • 3 tsp freshly grated ginger 

  • 3 tsp barley miso 

  • 3 tsp mirin 

  • Salt and pepper, to taste

• Rice

  • 6 shiitake mushrooms, stemmed and sliced 

  • 1 cup brown rice 

  • 2 cups chicken broth (or mushroom broth)

  • 2 cloves garlic, minced

  • 2 tbs sesame oil (1 tbs for frying, 1 tbs for seasoning)

  • 2 tbs soy sauce 

  • 1 tbs butter

  • 1/4 cup scallions, sliced

• Kale and Broccoli

  • 1 lb bag of kale, chopped

  • 1 tbs avocado oil (for cooking)

  • 2 cloves garlic, minced

  • 1 tbs soy sauce 

  • 1 tsp sesame oil 

  • 1 tbs sesame seeds

• Garnish

  • 2 avocados, sliced

  • 4 tsp furikake

  • 4 tsp pickled ginger

How to Make

Preheat your oven to 400°F.

• First, we’ll start with our chicken marinade.

  • Combine the balsamic, agave, ginger, and pepper in a small saucepan. Bring to a boil, lower to a simmer, and cook for 10 minutes. Cool and then add the miso, mirin, and water. Marinate the chicken breasts in the sauce for at least 1 hour.

• Next, we’ll get our shitake brown rice ready.

  • Add minced garlic to medium sauce pan with the butter. Sauté for 1-2 minutes, until softand fragrant. Add rice and mushrooms, for 2-3 minutes, stirring often. Add broth and soy sauce, and give a brief stir. Turn heat up to high, and bring to boil. Once boiling, reduce the heat to low and let simmer for 15 minutes, until the rice is tender and has absorbed the water. Drizzle sesame oil over top, and fold rice until the sesame oil is distributed throughout. Set aside.

• Now, we’re ready to bake our Chicken.

  • Place chicken in a large baking dish, pour half of the teriyaki sauce over the chicken. Bake at 400F for about 20-25 minutes until cooked through (chicken is cooked at internal temp of 165°F).

• While the chicken bakes, let’s prep our greens.

  • Prepare your kale and broccoli by washing, removing stems, and chopping. Add minced garlic to a large pot with avocado oil. Sauté garlic for about 1-2 minutes over medium heat, until soft and fragrant. Add kale and broccoli to the pot. Stir, cooking until wilted and glossy (~ 5 mins). Add soy sauce, toasted sesame oil, and sesame seeds. Stir to coat.

• Finally, compile the bowls!

  • When your chicken is done baking, pile your cooked rice, baked chicken and sautéed veggies into a bowl, garnish with freshly sliced avocado, furikake, and pickled ginger.

Enjoy! I can’t wait to hear what you think!

Xx