Soy-Free Chick'n Teriyaki Bowl
Recipe:
Soy-Free Chick'n Teriyaki Bowl
Serves: 3
Prep Time: 10 minutes
Cooking: 10 minutes
Recipe By: Elizabeth Varga
Ingredients
For the Sauce
1/4 cup coconut aminos
2 tablespoons water
4 teaspoons maple syrup
2 teaspoons arrowroot powder or cornstarch
3 cloves minced garlic
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
For the Bowl
1 package Abbot’s Chopped Chick’n
2 large heads broccoli, cut into florets
1 large carrot, julienned
To Serve: cooked brown or wild rice
To Garnish: sesame seeds, sliced green onion
Description
Soy seems to be in everything and, while some organic tofu or edamame is a great source of plant-based protein, we try to avoid the overly processed stuff that makes its way into so many products. Instead, try this this soy-free take on the takeout classic.
Method
Make the teriyaki sauce by whisking the coconut aminos, water, maple syrup, arrowroot, garlic, pepper, and ginger.
In a large skillet, heat half of the teriyaki sauce over medium-high. Add the Chick’n and cook for 5-7 minutes, stirring occasionally.
Add the broccoli and remaining teriyaki sauce. Turn the heat to medium, cover, and cook 3-5 minutes until the broccoli is tender.
Serve over a bed of rice, along with the carrots. Garnish with sliced scallions and sesame seeds.