When I was in college I lived close to a cute little restaurant (by cute little restaurant I really mean hole in the wall) that served the BEST Teriyaki Bowls. Seriously, they were so good. I was a poor college student, so I would go there when I wanted to treat myself or splurge, but I would’ve eaten there everyday if my budget would have allowed it. I loved the broccoli, chicken, and rice smothered in the sweet and tangy sauce – would teriyaki sauce in my Overnight Oats be going too far, probably.
Unfortunately, after college I moved away from the delicious restaurant, and I then found out how much sugar is in traditional teriyaki sauce – no wonder it is so delicious. Why does that always happen to me, ahhhh! Luckily for me (and you), I was able to come up with teriyaki sauce made without refined sugar, and guess what it is just as tasty as the traditional restaurant version! I can now smother my vegetables and chicken in sweet and tangy teriyaki sauce without feeling guilty.
I like to include tons of veggies, some chicken, and brown rice in my homemade teriyaki bowls, but the variations are endless. Steak, veggies, and noodles is one combination that immediately comes to mind, and if you want to keep it grain free or low carb you could skip the rice or use cauliflower rice. This sauce also freezes really well, I like to keep a batch in my freezer for a quick and easy weeknight dinner.
- 1 1/4 cup water
- 1/4 cup liquid aminos (soy sauce maybe substituted)
- 2 Tbsp coconut sugar (brown sugar maybe substituted)
- 2 Tbsp honey
- 1/4 tsp garlic powder
- 1/2 tsp ginger
- 1/4 cup cold water
- 2 Tbsp arrowroot powder
- Combine all of the ingredients except the cold water and arrowroot powder and allow to come to a boil.
- Reduce heat and allow to simmer
- Dissolve the arrowroot powder in the cold water and add to the sauce
- Allow to simmer until the sauce thickens
- Serve over stir fried veggies (I like to add chicken and brown rice to mine as well)
- Calories: 54 Fat: 0 grams Carbs: 13 grams Protein: 1.3 grams