Number of servings

Chicken Marinade Ingredients

  • 4 boneless chicken thigh
  • 60 g light soy sauce
  • 60 g cooking sake
  • 60 g Sunkist® Cara Cara orange, juiced
  • 30 g honey
  • 20 g ginger, grated
  • 3 cloves garlic, grated

Quinoa Ingredients

  • 2 cup quinoa
  • 4 cup water
  • Salt as needed

Roasted Vegetables Ingredients

  • 150 g butternut pumpkin, large dice
  • 150 g cherry tomato
  • 100 g Shimeji mushroom
  • 3 cloves garlic
  • 3 springs rosemary
  • 3 tbsp. olive oil
  • Salt as needed
  • Spring onion for garnish
  • Edamame for garnish

Chicken Orange Glaze Ingredients

  • Sunkist® Cara Cara orange, zested
  • 20 g light soy sauce
  • 20 g honey

Chicken Marinade


  1. Combine chicken marinade ingredients in a mixing bowl, whisk well
  2. Place chicken thigh into the marinade and let it sit in the chiller for 4 hours
  3. Remove chicken from marinade, place on a baking tray and roast in the oven at 180C for 20 minutes till lightly charred and fully cooked



  1. In a pot, add in quinoa and water and bring it to a boil
  2. Simmer the quinoa for 15 minutes, turn heat off and cover the pot for 5 minutes
  3. Open the cover and fluff the cooked quinoa with a fork, season with salt as needed

Roasted Vegetables


  1. On a baking tray, place butternut pumpkin, cherry tomato, shimeji mushroom and garlic on it
  2. Sprinkle rosemary, salt and drizzle olive oil on the vegetables before roasting in a 180C oven for 15 minutes

Chicken Orange Glaze


  1. In a bowl, combine all ingredients together, mix well
  2. Using a brush or spoon, glaze the roasted chicken thigh evenly and slice the chicken thigh into long strips

Assembling the grain bowl


  1. In a bowl, spoon in quinoa, top it with sliced chicken thigh and roasted vegetables
  2. For garnish, sprinkle chopped spring onions and edamame
  3. Enjoy!