We used chicken because that is what I had to use up. Same marinade works for chunks of extra firm tofu (I would bake those at high heat), or even steak or salmon. I know we’re all trying to use what we have, and this is perfect for that.

The sauce is mostly pantry staples, use rice or quinoa, marinate whatever protein you have and be flexible with your veg. We had leftover cabbage from previous weeks but some sesame roasted broccoli (about 25 minutes at 425’) or asparagus (10 minutes at 425’) this time of year would be great.