Have the components been seasoned in some way first? If not, I would probably toss the chicken in a bulgogi sauce like another PP mentioned.

If you just want something to drizzle on top, I would do something like mambo, nando’s peri peri, or yum yum sauce.

I love it spicy, so I would make a gochujang, soy sauce, sesame oil, ginger, mirin sauce. Or just straight gochujang if I'm lazy.

Anonymous wrote:I would make my own with soy sauce, rice wine vinegar, chopped fresh ginger/garlic/cilantro, a little chili crisp, and sesame oil.

Forgot to add, you’ll need something a little extra to make this bowl pop. I’d also add some sliced scallions and quick pickled cucumbers (just soak some thinly sliced cucumbers in rice wine vinegar for a bit).

I would make my own with soy sauce, rice wine vinegar, chopped fresh ginger/garlic/cilantro, a little chili crisp, and sesame oil.

Bulgogi sauce.

There’s nothing wrong with greens in this bowl. Spinach, bok choy or tatsoi would be fine.

I would take out the sauteed greens as they seem random and use a ginger sesame dressing.

https://www.wholefoodsmarket.com/product/cindys-kitchen-sesame-ginger-dressing-16-fl-oz-b07d6tyjlt

Potsticker/gyoza sauce. Yum!

Anonymous wrote:I like to make a quick sauce from:

Chili garlic paste
Soy sauce
Peanut butter
Rice vinegar
Honey

I just do it sort of to taste. Sometimes I add ginger.

+1. Have also used red curry paste instead of chili garlic paste.

Bachan’s Japanese barbecue

A peanut sauce might work. Do you have tahini? Some olive oil, tahini, honey, garlic and some Dijon emulsified into a sauce would also be good.

Teriyaki.

The sautéed greens and edamame combo are throwing me off. Do you mean like spinach or collards?

I like to make a quick sauce from:

Chili garlic paste
Soy sauce
Peanut butter
Rice vinegar
Honey

I just do it sort of to taste. Sometimes I add ginger.

What sauce would you add to this bowl?:

Rice
Roast Chicken
Sautéed greens
Edamame
Sesame seeds


Homemade or store bought sauce.