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!
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



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!
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