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.
Servings: 4 servings
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)
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.
Serving: 1.5cup | Calories: 122kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 379mg | Potassium: 367mg | Fiber: 3g | Sugar: 12g | Vitamin A: 706IU | Vitamin C: 102mg | Calcium: 56mg | Iron: 1mg