Teriyaki Bell Peppers
Caramelized onion and bell peppers, laced with ginger and garlic, and tossed in a sweet and savory glaze. Excellent as a side dish, or add protein (steak, chicken, seafood) and turn this into a dazzling, wholesome meal.
This is such a simple dish, but it’s crammed with flavor! You will love this quick-and-easy teriyaki style sauce. It’s salty from soy, sweet from honey, and partners perfectly with the ginger and garlic. For a gluten-free option, use tamari, coconut aminos, or liquid aminos instead of the soy sauce.
What should you serve with your Teriyaki Peppers? This side dish goes with practically everything! Serve it over rice for a vegetarian meal, or serve it as a side dish for chicken, pork, beef, and seafood.
How should you store leftovers? Once cool, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave.
Teriyaki Bell Peppers
Ingredients
- 2 tablespoons soy sauce, or tamari, or liquid aminos, or coconut aminos
- 2 tablespoons water
- 1 tablespoon honey, or brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 small yellow onion, sliced
- 3-4 bell peppers, any color, seeded and sliced into thin strips
- 2 teaspoons minced fresh ginger
- 2-3 cloves garlic, minced
- Salt and freshly ground black pepper
- Roasted sesame seeds for serving, optional
Instructions
- In a small bowl, whisk together the soy sauce, water, honey, and cornstarch. Set aside.
- Heat the oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers and cook for 3 to 5 minutes, until soft. Add the ginger and garlic and cook for 1 minute.
- Stir the soy sauce mixture again to ensure the cornstarch isn’t stuck to the bottom of the bowl and add the mixture to the pan. Simmer for 2 minutes, until the sauce thickens. Season to taste with salt and black pepper.
- Top with sesame seeds and serve.