Home » Recipes » Dinner » Teriyaki Broccoli Chickpea Stir Fry
by Taesha Butler on Mar 20, 2020 (updated Oct 24, 2022)
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5 from 23 votes
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.
Teriyaki Broccoli Chickpea Stir Fry
Captain’s log,stardate41153.7. We are on day 5 of our social distancing expedition and I haven’t seen anyone other than my mate and offspring in over 120 hours. We are starting to wonder if there are still other lifeforms on this planet …
Okay, clearly I am being dramatic. But we are indeed on day 5 of keeping our distance from basically all the other humans…including those at the grocery stores (thanks 2020). Which means, I’ve been staring at my freezer and pantry, wondering what the heck I am going to make for dinner.
You too? Yeah, I have been hearing that a lot lately.
Truthfully, meal planning seemed a bit futile when it became apparent that we might be needing to go out and about considerably less. When I hit the store to stock up, I was more concerned with getting staples that were either shelf stable or freezer friendly. So, going into this “situation” I didn’t have a freaking clue what I would be making out of everything I got.
You too? Yeah, I have been hearing that a lot lately.
Luckily, I am a creative lady in the kitchen and can pretty much figure out how to make a meal out of just about anything. But that is kind of why you are here…
This Teriyaki Broccoli Chickpea Stir Fry is not only FAST, yummy as hell, veggie-loaded…but made with the inspiration and contents of my pantry and freezer. Meaning, this is going to be a GREAT healthy dinner recipe to keep in your back pocket for after this global craziness and plug in on one of those busy weeknights we all kinda miss right now.
Suggested Adaptations when making Teriyaki Broccoli Chickpea Stir Fry
- Replace the chickpeas with chicken or shrimp. If you have some chicken or shrimp hanging out in your fridge or freezer that needs to be used up or you just prefer, you can switch out the chickpeas in this recipe with 1 pound of raw chicken or shrimp. Cut the chicken into bite sized pieces and cook in a little extra oil until cooked through, then add the broccoli and continue the recipe as directed. For shrimp, cook alone until the shrimp is starting to turn pink. Add broccoli and continue recipe as directed. Shrimp cook much faster than chicken, but also be sure they’re cooked through before serving.
- Replace the honey/maple syrup with brown sugar.
- Add extra frozen vegetables. Things like frozen peppers or peas would be a lovely addition to this dish.
How to serve this Chickpea Stir Fry to kids
Serve it deconstructed !
If you are serving to a child warming up to the idea of stir fry or sauces, consider deconstructing this Teriyaki Broccoli Chickpea Stir Fry for them before adding the homemade teriyaki sauce to the whole shebang.
A deconstructed meal basically means taking the components of a recipe that is all mixed together (like a stir fry or casserole) and separating out the ingredients when serving. This can help children who feel overwhelmed by a whole-bowl-of-new to feel less stress or help children who are selective eaters be able to pick and choose which elements of a meal they want to eat (and leave the others) without them rejecting the whole meal because foods they love are stirred in with foods they are warming up to.
See below for a visual example of this Teriyaki Broccoli Chickpea Stir Fry served deconstructed!
Looking for other easy and healthy veggie-loaded dinner recipes?
Along with this awesome Teriyaki Broccoli Chickpea Stir Fry, here are a few more easy and healthy dinner recipes that I adore:
- Creamy Cauliflower Alfredo Sauce (vegan)
- Chickpea Vegetable Nuggets
- Slow Cooker Creamy Vegetable Chicken Stew
- Sweet Potato Apple Sausage Skillet
- Instant Pot Lentil Soup (+ slow cooker instructions)
5 from 23 votes
Teriyaki Broccoli Chickpea Stir Fry
Yield: 4 servings
Cuisine: American
Course: Main Course
Author: Taesha Butler
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.
Print RecipePin RecipeLeave a Review
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.
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
Dairy-Free Dinner Vegan Vegetarian broccoli
originally published on Mar 20, 2020 (last updated Oct 24, 2022)
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Comments
30 comments on “Teriyaki Broccoli Chickpea Stir Fry”
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Marie —Reply
Made this for lunch today and was SO GOOD. Yes, lunch! It cooked really quick and the prep was super minimal, which was perfect. My husband was basically licking his plateTaesha —Reply
Right!? I love that it is quick enough that making it for lunch is doable!
Lital —Reply
SO yummy and super easy!!! Thank you!!Taesha —Reply
I am so glad you enjoyed it! We all need easy and yummy right now!
Emie —Reply
This recipe has become one of my favorite recipes! It comes together so quickly that it’s perfect for a lazy-in-the-kitchen person like me :-). Thank you 😊Taesha Butler —Reply
I am so glad to hear that!
Sarah —Reply
Yuuumm!! It was a hit! Thanks for an easy recipe with items that were accessible during this time. We make your recipes on the daily over here!Taesha —Reply
Yay! I am so glad. I love that this is a recipe that is easy to enjoy now with everything that is going on but is something that will be wonderful to make all the time!
Katie —Reply
Delicious and so quick to put together! I added some yellow pepper and celery, too.Taesha —Reply
Love those additions! And so glad you enjoyed it 🙂
Jillian —Reply
Is this meant to be fresh ground ginger, or is intended to be the powdered/spice-type ginger? Only have the dried powder on hand! Thank you – super excited to give this a shot!!
Taesha —Reply
Hi Jillian! Ground herbs usually refers to the dried kind! So it sounds like you have exactly what you need!
Jillian —Reply
Gave this recipe a shot tonight – holy heck was it delicious! Had some fresh broccoli about to go bad, so used that up, pan fried it in a bit of olive oil till it had some color and then added a little splash of water when I put the chickpeas in (and covered it for a few) to help the broccoli steam and soften a touch more for Mr. 18mo. Followed the sauce recipe and added just a splash of Tamari to it for that extra savory kick. It had such a great consistency once it hit the hot pan and the cornstarch could really do its thing to pull the dish together. This will definitely be on regular rotation at our house!!Taesha —Reply
Yay! I am so glad you enjoyed! And I love the addition of tamari! I need to try that the next time I make this
Alissa —Reply
Delicious!! Added some leftover chicken too. So goodTaesha —Reply
I am so glad you enjoyed! And I love to add chicken or shrimp to this recipe too!
Bonnie Martin —Reply
Do you think I could use frozen broccoli?
Taesha —Reply
Yes, that is what I used. It works great
Carly —Reply
Delicious!!! Super quick & easy to make! Definitely going to be making this over & over again for dinner, it’s a fantastic recipe!!!Taesha —Reply
I am so glad you enjoyed it, Carly!
Alison —Reply
lol ‘day 5 of social distancing’…fast fwd to a little over a year later and still social distancing 😛
This recipe looks great, its essentially just a combo of basic things but having someone else (you) put the items together and provide measurements saves me the trouble and time of experimenting. Putting together my grocery list today (online order for delivery, cause day 407 of social distancing) and defiantly making sure to include this into my meal plan.
I’m honestly not sure what coconut aminos are, that’s something I guess Ill have to google about later. But I appreciate the soy sauce substitution provided in the meantime 🙂
Taesha —Reply
Oh man. Who would have thought not much would haven changed that department in a year!? Certainly not me! And it is a super simple! All the winning.
Coconut aminos are basically a gluten free and soy free version of soy sauce for those who need those options!
N —Reply
This was SO good! We wanted a meatless meal so I forwarded the recipe to my husband to make for his dinner night. It was simple and delicious. We’ll be adding it to the rotation!Taesha Butler —Reply
I’m so glad you enjoyed it as much as us! Thanks for taking the time to leave a review!
Bethany —Reply
I absolutely love this recipe! It’s so easy, and so full of flavor! The sauce especially is divine. I double it for my recipe since we love it so much. Thank you so much for posting this recipe! I have shared it with many friends and family members!Taesha Butler —Reply
I am so glad you enjoyed it, Bethany!
meg —Reply
so i have TONS of dried chick peas to use and am wondering how to turn them into “canned cooked chickpeas” as the recipe calls for?
obvi i’m not going to can them, but you get my point 😉
any advice?
cant wait to try this!!Taesha Butler —Reply
Canned = cooked! I would just cook your dried beans however you normally do and toss them on into this stir fry!
Cheri Rich —Reply
This was so delicious! I ended up adding sliced mushrooms instead of the second can of chickpeas because my husband likes me to go light on the beans LOL.
I absolutely will be making again and probably on the weekly rotation!Taesha Butler —Reply
Oh I need to try that swap the next time I make this! Beans are not everyone’s friend and it is nice to know that mushrooms are a tasty sub. So glad you liked it!
