Teriyaki Carrots & Sugar Snap Peas

This Teriyaki Carrots & Sugar Snap Peas has to be our favorite side dish that goes with so many different proteins. Grilled chicken, shrimp, steak or pork are all perfect with these crunchy, tangy veggies. They are on regular repeat here not only for the delicious flavor but they are so pretty too!

10 minutes

20 minutes

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	7 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	591 mg
Fiber:	5 g
Sugars:	15 g
Calculated for total recipe.

by Penny's Primal

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Serves: 4-6

Ingredients

6 whole6 whole 6 wholeCarrots, large, peeled & sliced on bias
8 oz8 oz 8 ozSnap Peas
4 pieces4 pieces 4 piecesGreen Onion (Scallion), sliced
2 Tbsp2 Tbsp 2 TbspSesame Oil
0.25 cup0.25 cup 0.25 cupSoy-Free Teriyaki Sauce
1 tsp1 tsp 1 tspGinger Root, minced or 1/4 tsp dried
1 Tbsp1 Tbsp 1 TbspSesame Seeds
1 tsp1 tsp 1 tspGochugaru (Korean chili pepper flakes)
1 pinch1 pinch 1 pinchSalt, to taste if needed

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat oil in large skillet
Add carrots & cook 3 minutes
Add snap peas & cook 3 minutes
Add teriyaki sauce, chili flakes, ginger & onions
Cook about 5-8 minutes till liquid starts to evaporate & veggies begin to caramelize
Sprinkle with sesame seeds
Enjoy this recipe by Penny's Primal!