Teriyaki Chicken

Cut your chosen protein into bite-sized pieces or 1-inch cubes. Chop ginger and mince garlic.

Prepare your primary and secondary vegetables by chopping, slicing, or cutting into uniform sizes so they cook evenly.

If making your own teriyaki sauce, combine soy sauce, mirin, sugar, and ginger-root in a small bowl and set aside. If using store-bought, have it ready.

Heat sesame oil in a large skillet or wok over medium-high heat until shimmering.

Add minced ginger and garlic, stirring constantly for 30 seconds until fragrant.

Add the protein pieces and cook until lightly browned on all sides, about 5–7 minutes. Do not overcrowd the pan; work in batches if needed.

Add your primary vegetable and cook for 3 minutes, then add your secondary vegetable. Stir occasionally until vegetables are tender-crisp, about 4–5 minutes.

Pour the teriyaki sauce into the skillet, stirring gently to coat the protein and vegetables evenly. Simmer for 2–3 minutes until the sauce thickens and coats everything.

Divide your base grain or noodles among bowls or plates.

Spoon the teriyaki protein and vegetables over the grain, drizzle with any extra sauce from the pan, and top with sesame seeds and sliced green onion. Serve immediately.