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I really love plants and I am always trying to grow them. Every single one of the houseplants I have ever been given or purchased have died. All of them. Even succulents which were supposedly a no-fail plant. I definitely have a black thumb 🙁 I have always dreamed of having beautiful garden boxes, and when we finally purchased our house a few years ago it seemed like we could finally make that a reality. But with all the other house projects we have, a garden is still on the “to-do” list. Fortunately, I have the best neighbors and they always have tons of yellow and zucchini squashes to share. Sometimes too many! Last summer, I made all the zucchini bread I could handle, used it as a side for lots of dishes and then was running out of ideas. I have always enjoyed eating at Rumbi’s Island grill. They serve a chicken teriyaki bowl with chopped vegetables that is fresh and delicious. I found a teriyaki sauce recipe I loved and this meal came together. It is super quick to make and it’s a great way to use all those summer zucchinis and yellow squashes. It’s also relatively healthy and my kids will eat it if I give them enough of the “sweet sauce” (teriyaki). You can even just use a store bought teriyaki sauce to make this meal faster, but I do think this sauce is particularly delicious. Now you won’t have to leave all your garden squashes on your neighbor’s porch and run. Instead cook up this meal!
Teriyaki Sauce
½ c. white sugar
½ c. soy sauce
¼ c. cider vinegar
1 clove garlic, minced
½ tsp. ground ginger
¼ tsp. black pepper
1 Tbsp. cornstarch
1 Tbsp. cold water
In a small saucepan, mix together all the ingredients except the cornstarch and water. Bring to a full boil over medium-high heat. In a small bowl mix together the cornstarch and water and stir into the sauce until it is thickened and bubbly. Remove from heat and allow to cool. Serve over the chicken teriyaki bowls.
Recipe Source- Our Best Bites
Chicken Teriyaki Bowls
2 cooked chicken breasts cubed
1 yellow squash, sliced into quarters
1 zucchini squash, sliced into quarters
1 head broccoli chopped
2-3 medium sized carrots chopped
1 tablespoon sesame oil
1 tsp garlic powder
1 tsp salt (or to taste)
In a large pan, heat the sesame oil over high heat. Add the vegetables and seasonings. Cook for 3-4 minutes constantly stirring so the vegetables do not burn. Then add 1/4 cup water and place a lid on the pan. Allow the vegetables to steam for 4-5 minutes, checking to make sure there is still enough water in the pan. Vegetables should be tender-crisp when done. Remove the lid, lower the temperature to medium and add the cooked chicken and cook until warmed through. Serve over white or brown rice and the above teriyaki sauce. Enjoy!