Option A Recipe

Prepare chicken breast

If using chicken, slice the single breast into 4–6 thin strips. Season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. When shimmering, add chicken strips in a single layer and cook 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove from pan and tent to rest.

Prepare shrimp

If using shrimp, pat dry and season with a pinch of salt and pepper. Heat 1/2 tablespoon oil in the skillet (or use same pan after chicken). Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and keep warm.

Prepare tofu

If using tofu, press for 10–15 minutes to remove excess water, then cut into 1/2-inch cubes. Toss with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tofu and cook undisturbed 3–4 minutes to brown, then flip and brown other sides 3–4 minutes until crisp. Remove and set aside.

Prepare beef or pork

If using flank steak or pork tenderloin, slice thinly against the grain into bite-size strips. Season with 1/4 tsp salt and 1/8 tsp pepper. Heat 1 tablespoon oil in skillet over high heat until just smoking. Add meat in a single layer and sear 1–2 minutes per side for medium (beef) or until cooked through for pork (internal temp 145°F/63°C). Remove and rest 2 minutes before serving.

Teriyaki sauce finish

Heat 2 tablespoons teriyaki sauce in the skillet over medium. Add cooked protein (chicken, beef, or tofu) and toss 1 minute until evenly glazed and slightly reduced. For shrimp, add sauce at the end and toss 30 seconds to avoid overcooking.

Garlic chili sauce finish

Warm 1–2 tablespoons garlic chili sauce with 1 teaspoon oil for 20 seconds. Add protein and toss quickly 30–45 seconds until coated. Adjust heat to taste.

Peanut sauce finish

Warm 4 tablespoons peanut sauce in a small saucepan over low heat, thinning with 1–2 teaspoons water if too thick. Toss with tofu or chicken so pieces are evenly coated. For shrimp, drizzle sauce over on serving to prevent clumping.

Soy ginger sauce finish

Mix 3 tablespoons soy ginger sauce and warm briefly in pan. Add protein and toss 30–60 seconds until glossy and heated through.

Lemon herb vinaigrette finish

Toss cooked protein lightly with 2–3 tablespoons vinaigrette off the heat so the dressing coats but does not steam off. Best with grilled chicken, shrimp, or tofu.

Divide the 2 cups cooked steamed rice between two bowls (1 cup rice per serving).

Place 1 cup mixed greens or shredded cabbage across one side of each bowl.

Arrange the two chosen proteins (portion each so both proteins appear on each bowl) on top of the rice and greens. Aim for roughly equal visual portions (e.g., 2–4 shrimp + 2–3 chicken strips each; or 75 g beef + 100 g tofu split between bowls).

Scatter julienned carrots, sliced cucumber and sliced scallions around the proteins for color and crunch.

Drizzle or spoon the two chosen sauces over the proteins and rice. If one sauce is thick (peanut), warm and thin slightly before drizzling. Use about half of each sauce per bowl (adjust to taste).

Finish with a sprinkle of sesame seeds, optional crushed peanuts, cilantro, and a lime wedge on the side.

Serve immediately while warm. Leftovers: store proteins and sauce separately from rice and fresh vegetables in airtight containers in the refrigerator up to 2–3 days. Reheat proteins gently in a skillet or microwave and add fresh garnishes before serving.