Teriyaki Broccoli Chickpea Stir Fry

5 from 9 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