Teriyaki Broccoli Chickpea Stir Fry

5 from 14 votes

Teriyaki Broccoli Chickpea Stir Fry

Easy, delicious and made from items you likely have in your freezer or pantry, this Teriyaki Broccoli Chickpea Stir Fry is going to be a new healthy dinner recipe staple.

Course: Main Course

Cuisine: American

Keyword: frozen vegetable, plant based, vegan, vegetarian

Servings: servings

Calories: 122kcal

Author: Taesha Butler

Ingredients

For teriyaki sauce

1/4 cup coconut aminos can sub soy sauce
2 tbsp honey or maple syrup
1/2 tsp ground ginger
2 cloves garlic minced
2 tbsp balsamic vinegar
1 tbsp cornstarch can sub arrowroot powder

For stir fry

16 ounces broccoli florets about 4-5 cups
2 cans cooked chickpeas drained and rinsed, about 3 cups
2 tsp sesame oil
salt to taste
sesame seeds garnish (optional)

Instructions

In a medium bowl, whisk together ingredients for the teriyaki sauce. Set aside.
Heat oil in a large skillet over medium-high heat. Add broccoli florets, cover and cook about 5-7 minutes, stirring occasionally. Use a wooden spoon to break apart chunks of frozen broccoli.
Add chickpeas to the skillet and cook an additional 4-5 minutes, or until broccoli is tender. Season with salt, if desired.
Remove from heat and pour the teriyaki sauce over the stir fry. Stir a few times to coat all of the stir fry in sauce.
Serve warm over rice or quinoa. Top with sesame seeds if desired.

Nutrition