Combine garlic, ginger, thick soy sauce, light soy sauce, water, brown sugar and honey in a pot, mixed well using whisk and heat up over medium heat.

Add the corn flour mixture to the pot and whisk until mix well. Let it simmer until it thickens to desired thickness.

Season with AJI-NO-MOTO® and salt. Mix well.

Ready to serve.

Mix mayonnaise and lime juice and set aside.

Marinate boneless chicken thighs with 4 tbsp teriyaki sauce. Let it marinate for 30 minute at room temperature or overnight in chiller.

Season tempeh with 3 tbsp teriyaki sauce and mix well.

Heat up oil in non-stick pan then stir-fry boneless chicken thighs until fully cooked then add in ½ tbsp unsalted butter and stir-fry make it slightly browned. Take out and set aside. Cut into cube.

In the same pan, stir-fry tempeh until fully cooked then add in ½ tbsp unsalted butter and stir-fry make it slightly browned. Take out and set aside.

Boil corn, carrot and French beans separately and set aside.

Prepare a bowl, add 120 g steamed white rice, top with teriyaki chicken, teriyaki tempeh, French beans, corn kernels, carrots and cherry tomatoes. Pipe on remaining teriyaki sauce and mayonnaise. Repeat until 5 bowls are completed.

Ready to serve.