This is a dish which is easily made vegan by omitting the prawns. The teriyaki sauce is amazing – it’s thick, salty and sweet, and smells like your favourite Chinese takeaway. I wouldn’t normally have thought of using chickpeas in the teriyaki, but they work really well, and are a great source of protein if you’re not serving the prawns.

Prawn, Broccoli and Chickpea Teriyaki
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  2. 1 teaspoon sesame seeds
  3. 1 teaspoon cornstarch
  4. 1/2 cup low-sodium soy sauce
  5. 2 tablespoons mirin
  6. 2 tablespoons dark brown sugar
  7. 1 teaspoon minced garlic
  8. 1 teaspoon finely grated fresh ginger or ginger paste
  9. 1 teaspoon sesame oil
  11. 2 cups cooked brown rice
  12. 2 teaspoons olive oil
  13. 1/2 bunch scallions, diced
  14. 2 cups broccoli florets
  15. 3/4 cup chickpeas, drained and rinsed if using canned
  16. 500g raw prawns (if frozen, defrost first)
  17. Sesame seeds, for topping
  1. In a small bowl, stir together cornstarch with 2 teaspoons warm water. Set aside.
  2. In a small sauce pan or skillet with high sides, combine the soy sauce with mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Bring sauce to a low boil over medium-high, then reduce to medium heat and stir in the cornstarch mixture. Continue stirring until the sauce thickens, about 5 minutes. remove from heat and stir in the sesame oil and sesame seeds.
  3. To make the broccoli bowl, heat olive oil in a medium skillet over medium-low heat. Stir in the scallions and cook until soft, 1 to 2 minutes. Add broccoli florets and let cook for a 2 minutes.
  4. Stir in the chickpeas and the prawns (if using) and cook until the prawns are cooked through and bright pink - around 3 minutes. Add 1/4 cup of the teriyaki sauce and cook for 1 minute more. Serve on a bed of rice. with additional sauce drizzled on top.
  1. Leftover sauce can be stored in the refrigerator up to a week or in the freezer for a month
Adapted from Naturally Ella
Adapted from Naturally Ella
The Pescetonian
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