Most recipes and meals made with teriyaki sauce are entirely too sweet for my palate – sickly sweet.
While I so enjoy the umami – rich goodness of tamari or shoyu, when over sweetened and thickened, I am simply offended.
Thus, I created my own little gem of a veggie teriyaki dish, sweetened with dried cranberries and a hint of balsamic glaze. And, for chicken lovers, that can be added too!
Cranberry Balsamic Teriyaki Veggies (& Chicken) – gluten-free and vegan!
The word teriyaki derives from the noun teri (照り), which refers to a shine or luster given by the sugar content in the tare (タレ), and yaki (焼き), which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking
Cranberry Balsamic Teriyaki Veggies (& Chicken)
1 Tbs. olive oil
3 cups chopped veggie mixture (kale, broccoli slaw, red cabbage)
1/4 cup dried cranberries
2 Tbs. pepitas (pumpkin seeds)
2 Tbs. gluten-free tamari
1 Tbs. balsamic glaze
1 tsp. sesame oil
In a large skillet, heat the olive oil over high heat.
Add the veggies and toss to coat well.
Add the cranberries and seeds and cook until everything is soft.
Reduce the heat to a simmer and pour in the tamari, balsamic, and sesame oil.
Coat the veggies well and serve hot!
(If adding the chicken, sauté a boneless, skinless chicken breast with the oil first, searing on both sides, and then add the veggies and continue with the above instructions).
