Teriyaki Time

Hey everyBUNNY! My teriyaki bowls are being shared on IG, so I wanted to make a post here for those looking for recipes.

Something about the power of stir fry that makes bowls like this so good. You simply cook a variety of veggies & protein in a skillet, then simmer in your favorite Teriyaki sauce. I love the Bachan’s Japanese sauce & the Teriyaki fusion sauce from Aldi’s. I’m going to drop some ideas below with options & also a quick recipe that you can use. The protein & veggie options are endless!

Veggies options:

Broccoli, Bok Choy, Green Beans, Sugar Snap Peas, Carrots, Onions, Bell Peppers, Bean Sprouts, Green Onions, Cabbage, Cauliflower, Mushrooms

Protein options:

Chicken, Shrimp, Crab, Scallops, Tofu, Beef, Pork, Sausage

Simple Teriyaki Chicken Recipe:

**In this recipe the chicken and veggies are made together. If you want it like the photo above, make your chicken & veggies in separate skillets.

In a skillet on medium heat add 1tbsp of butter, 1tbsp garlic, & boneless chicken thighs. Flip after 3 minutes on each side.

Take chicken out to a cutting board (chicken will be half way cooked) & cut into small pieces.

Add 1tbsp olive oil, 1tbsp garlic & veggies of choice to same skillet on medium heat.

Stir & add 3-4 tbsp of Teriyaki sauce. Keep stirring to evenly coat the veggies with sauce. Cover & simmer for 5min.

Add diced chicken in, stir & cover. Add more sauce if needed. Cook an additional 5min.

Pair with your favorite rice. I love using Jasmine rice.

Enjoy 🙂

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