TERIYAKI BROCCOLI
An adaptation of a pan-roasted broccoli recipe. Gives AWESOME flavor. I can usually even get my kids to eat it.
Provided by piranhabriana
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray skillet with cooking spray, heat over medium-high heat. Add broccoli and garlic together. Saute, stirring pretty constantly for about 3-4 minutes.
- Add the teriyaki sauce and sprinkle with pepper. Combine well. Stir and cook till desired doneness. I leave mine a good 10 minutes because I like my broccoli extra soft, but if you like yours with a crunch still, only cook it a couple more minutes.
Nutrition Facts : Calories 51.1, Fat 0.4, SaturatedFat 0.1, Sodium 721, Carbohydrate 9.5, Fiber 0.1, Sugar 2.6, Protein 4.6
ROAST TERIYAKI BROCCOLI
A tasty, nutritious and easy to prepare side dish, adapted from Sandy Frazer's 'Living Lite family recipes: delicious, healthy meals in 15 minutes'.
Provided by bluemoon downunder
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to the hottest temperature, and line a non-stick oven tray with baking paper.
- Wash the broccoli, dry thoroughly with paper kitchen towelling, place it in a large mixing bowl, add the chopped garlic, season with pepper, sprinkle with teriyaki sauce and toss to coat thoroughly.
- Place the broccoli in a single layer on the prepared oven tray, spray lightly with olive oil, turn it over and spray lightly again.
- Bake for 6 minutes; turn broccoli and bake for a further 6 minutes, or until just tender.
Nutrition Facts : Calories 51, Fat 0.5, SaturatedFat 0.1, Sodium 214.2, Carbohydrate 10, Fiber 3.3, Sugar 2.8, Protein 4
ROASTED TERIYAKI VEG BOWL
Enjoy a balanced vegan veg bowl featuring brown rice topped with colourful veg and chickpeas cooked in a teriyaki sauce. It delivers four of your 5-a-day
Provided by Liberty Mendez
Categories Lunch, Supper
Time 50m
Number Of Ingredients 12
Steps:
- Heat the oven to 220C/200C fan/gas 7. Chop the broccoli stalks, leaving the florets whole, and put all of it in a large bowl. Add the pak choi, red onions, peppers, carrots, chickpeas (patted dry with kitchen paper), oil, 3 tbsp of the teriyaki sauce and the ginger. Toss until everything is coated and season lightly. Tip onto a large non-stick baking sheet in a single even layer, using two trays if needed.
- Bake the veg for 35-40 mins, tossing halfway through until starting to brown. When there is 5 mins of cooking time left, heat up the rice. Divide the rice between the bowls and top with the roasted veg. Drizzle over the reserved teriyaki sauce and scatter with the spring onions and sesame seeds.
INSTANT POT® TERIYAKI BEEF
I make this using a 6-quart Instant Pot® for the meat and a 4-quart pressure cooker for the brown rice.
Provided by C Clark
Categories World Cuisine Recipes Asian
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine 2 1/2 cups water and brown rice in a 4-quart pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound. Adjust temperature to a simmer. Cook until rice is tender, about 22 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- At the same time, turn on a 6-quart multi-functional pressure cooker (such as Instant Pot®), add oil, and select Saute function. Add steak and onion to hot oil; saute until browned, 3 to 5 minutes.
- Meanwhile, whisk together 1/2 cup water, soy sauce, garlic, and ginger in a small bowl; add to browned steak. Close and lock the lid and cancel Saute function. Select high pressure according to manufacturer's instructions; set timer for 11 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in honey. Combine 3 tablespoons water and cornstarch in a small bowl; add to the Instant Pot®. Add broccoli.
- Select Saute function and cook, stirring constantly, until sauce thickens and broccoli is cooked, 3 to 5 minutes. Serve with rice and garnish with green onions.
Nutrition Facts : Calories 477.8 calories, Carbohydrate 62.2 g, Cholesterol 60.5 mg, Fat 11.8 g, Fiber 4 g, Protein 30.2 g, SaturatedFat 3.6 g, Sodium 856.5 mg, Sugar 8 g
ROASTED VEGETABLES IN ORANGE TERIYAKI SAUCE
This is very tasty. It comes from a cookbook called "On Rice" and I fell in love with it the first time I made it. Definitely use a low-sodium soy sauce unless you love salt! If you choose to bake the rice using the Perfect Brown Rice recipe, cook the rice for 30 minutes and then for the final 30 minutes add your pan of veggies to roast and everything will come out at the same time.
Provided by MsBindy
Categories Brown Rice
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook brown rice.
- Prepare vegetables: Cut broccoli stems into 1/4 inch rounds; cut tops into florets; peel carrots and cut into 1/4 inch rounds; slice mushroom into 1/2 inch slices. Put the broccoli stems and carrots in one bowl and the florets and mushrooms in another.
- Mix up the teriyaki sauce: Combine all the teriyaki ingredients into a large cup and whisk.
- Lightly oil a large roasting pan (about 12X17 size). I use a cookie sheet.
- Pour about 1/2 the teriyaki sauce onto the bowl of broccoli stems and carrots and toss. Pour them onto the roasting pan and roast at 400F for 15 minutes. (If your baking rice at the same time, 350F will be fine).
- After 15 minutes, remove from oven. Pour the remaining teriyaki sauce over the florets and mushrooms and add them to the roasting pan, mixing all the veggies together. Return to oven and roast for 15 more minutes or until the broccoli is crisp-tender and lightly browned on the edges. Stir occasionally.
- Spoon the rice into individual bowls and top with the vegetables and teriyaki.
Nutrition Facts : Calories 352.2, Fat 6.9, SaturatedFat 1.1, Sodium 809.4, Carbohydrate 64.2, Fiber 8.5, Sugar 6.8, Protein 11.1
EASY ROASTED BROCCOLI
Easy roasted broccoli. My favorite part is the roasted sliced stem pieces.
Provided by karenatlincoln
Categories Side Dish Vegetables Broccoli
Time 30m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Cut broccoli florets from the stalk. Peel the stalk and slice into 1/4-inch slices. Mix florets and stem pieces with olive oil in a bowl and transfer to a baking sheet; season with salt and pepper.
- Roast in the preheated oven until broccoli is tender and lightly browned, about 18 minutes.
Nutrition Facts : Calories 63.2 calories, Carbohydrate 6.5 g, Fat 3.7 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 71.2 mg, Sugar 1.7 g
CROCK POT TERIYAKI ROASTED CHICKEN AND BROCCOLI
Make and share this Crock Pot Teriyaki Roasted Chicken and Broccoli recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Marinate the chicken in the marinade overnight, flipping a couple of times.
- Remove chicken from marinade and let excess drip off (there will be a lot).
- Place vegetables in crock pot.
- Place chicken breast side down on top of vegetables.
- Pour soy sauce over the top of the chicken.
- Cover and cook on LOW until thermometer reads 170F (6 hours).
- Let sit uncovered in crock pot 5 minutes before serving.
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 560.1, Fat 29.4, SaturatedFat 8.4, Cholesterol 162.2, Sodium 2179.7, Carbohydrate 33.2, Fiber 0.4, Sugar 4.9, Protein 37.8
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