Monday, August 8, 2016

One Pan Teriyaki

This recipe came across my computer screen when I was looking for something else.  I quickly added it to the "to try" list!  Pioneer woman says to drizzle Teriyaki Sauce, but with Whole 30 and with our youngest not able to have soy, I came up with a substitute sauce.  We ate this last night.  I want to quickly write down what I did, because we all liked it!

This was also inspired by us trying something new every week of Whole 30.  Bok choy was the new this week.  Another hit with everyone!  Okay, with no further commentary, 

- 1/3 cup soy sauce, or coconut aminos
- 1/3 cup mirin
- 1/3 cup rice vinegar
- splash of sesame oil
- 2 cloves garlic, minced
- 1in piece of ginger, minced

- 18 asparagus spears
- 3 heads bok choy, halved
- 1-2 green peppers, sliced
- 8-12 green onions, trimmed
- 4 thin pork chops, or 2 chicken breasts

Mix the first 6 ingredients.  Set aside.

Put asparagus, green pepper, and green onions on bottom of a sheet pan or over-sized dish.  Arrange bok choy along edge.  Drizzle half of sauce mixture over the vegetables.  Put pork chops or chicken on top.  Salt and pepper the meat.  Drizzle the rest of the sauce over the meat and vegetables.

Bake at 375 for about 20 minutes, or until the meat is cooked through and the vegetables are tender.

Serve as is, or over rice.  Enjoy!

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