Teriyaki bowls are one of my utmost favorite foods ever! But I have to admit I’m a bit of a snob when it comes to the teriyaki sauce. I’ve been to Japanese restaurants and steak houses where most teriyaki experiences are so disappointing. It’s either too salty, too sweet or has no flavor at all except for pure salt. But when I can find a place that does amazing teriyaki then I’m hooked! Whole Foods actually has a great Asian Express station where they make a couple different teriyaki bowls to choose from. It’s one of my top picks for a fairly quick lunch stop.
I’ve always wanted to know how to make teriyaki sauce but never looked into it because guess what?! I made an ass of myself by ASSuming that it’s probably very difficult to make. It’s one of those sauces that you buy in a bottle at the grocery store in hopes that it will taste great… and then you’re left highly disappointed with an undying hankering for TERIYAKI! AGH!
Well freakin’ fret no more!!! Teriyaki is not difficult to make. It’s the most easiest thing in the world that I’m kicking my butt a little for not looking into it sooner. I’m just glad these ill assumptions are done and gone, hahahaha and now I can enjoy homemade teriyaki bowls. It tastes fresh and it’s not sweetened with CORN SYRUP! Sure it’s a slight guilty pleasure but who says it’s bad for you in moderation? EXACTLY!
1.5 pounds chicken breast
1/2 pound shrimp, shelled & deveined
2 teaspoons baking soda
2 tablespoons low sodium soy sauce
1/2 cup granulated sugar
1/2 cup brown sugar
3/4 cup low sodium soy sauce
1/3 cup apple cider vinegar
2 garlic cloves, minced
1/2 teaspoon minced ginger
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons cold water
1 1/2 tablespoons cornstarch
1 tablespoon olive oil
1 large red bell pepper, sliced & seeded
1/2 large yellow onion, sliced
4 green onions, sliced for garnish
Cut the chicken breast into one inch pieces and marinate them in a glass bowl, covered for at least an hour or two in the baking soda and two tablespoons of low sodium soy sauce.
Coat a baking dish with cooking spray and layout the chicken evenly. Bake at 375 F degrees for about 20 minutes or until golden brown.
In a small saucepan over low to medium heat combine the granulated sugar, brown sugar, soy sauce, vinegar, garlic, ginger, black pepper, cold water and cornstarch. Let everything come to a light bowl, stirring frequently and then lower the temperature to simmer until the teriyaki sauce thickens enough to coat a spoon.
Drizzle the bottom of a saute pan with olive over medium-high heat and cook the bell pepper and onions until they’re lightly carmelized. Then add the shrimp allowing a few minutes to cook them through.
Serve the chicken, shrimp with veggies over a bed of white or brown rice. Drizzle the teriyaki sauce over the top.