Although I have to be honest and admit I love the sweet, sticky, store-bought teriyaki sauce, I always cringe when I see that the second ingredient is sugar or corn syrup. Luckily after doing some research, it isn't too hard to make your own teriyaki sauce at home and eliminate a lot of the sugar by using pure maple syrup instead. From there you can use it to make almost any teriyaki dish, but one of our favorites is this simple Teriyaki Veggie Bowl with Brown Rice. You can use any mix of veggies you have on hand or a store-bought Asian vegetable mix and you could add tofu, chicken, shrimp, or steak for protein.
Teriyaki Veggie Brown Rice Bowls
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- 1 cup brown rice
- 1 tbsp. coconut oil
- 2 cups bok choy, chopped
- 1 U zucchini, chopped
- 1 U summer squash, chopped
- 1 U red bell pepper, chopped
- 1 cup broccoli, chopped
- 1 cup green beans
- 1 U carrot, peeled and chopped
- 4 U green onions, sliced
- 1/2 cup canned baby corn
- 1/3 cup low sodium soy sauce (GF or coconut aminos if needed)
- 2 tbsp. pure maple syrup
- 1 tbsp. fresh lemon juice
- 1 U garlic clove, minced
- 2 tsp. ginger, minced
- 1/4 cup peanuts
Cook the brown rice according to package directions.
Stir together the soy sauce, maple syrup, lemon juice, garlic, and ginger to make the teriyaki sauce.
Add the coconut oil to a wok or large skillet over high heat. Once hot, add the vegetables and cook, stirring constantly, for 5-7 minutes until tender. Try to use a large skillet so the vegetables don't steam but instead are sauteed at high heat.
Stir in the sauce and cook for 1-2 minutes until veggies are well coated and sauce thickens a bit. Top with peanuts.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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