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    Home » Recipes » Side Dish

    Teriyaki Broccoli and Peppers

    Modified: Aug 24, 2024 • Published: May 31, 2020 by Dr. Erin Carter • This post may contain affiliate links • Leave a Comment

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    A bowl of teriyaki broccoli and peppers with chopsticks
    A bowl of broccoli and peppers with teriyaki sauce

    Teriyaki broccoli and peppers are such a delicious and healthy side dish. This asian inspired vegetable recipe is made with simple ingredients and you will love how quick and easy it is to make.

    A bowl of broccoli and peppers with teriyaki sauce and chopsticks

    Why you will love this recipe:

    • It has the most amazing flavour! Slightly sweet with hints of ginger and a bit of spice from crushed chili flakes.
    • This broccoli stir fry is so quick and easy to make and is ready in less than 20 minutes.
    • These teriyaki vegetables are so versatile and can be made with either soy sauce or coconut aminos.
    • This dish makes great leftovers and can be made into a complete meal by adding a bit of protein such as cooked chicken, beef or tofu.
    • It's great for meal prep and you can easily make a double or triple batch if you're feeding a crowd or want more leftovers.
    • This healthy sir fried vegetable dish is low in sugar, vegan, dairy free, and vegetarian and can easily be made gluten free and paleo.

    If you love teriyaki recipes you will also love my gluten free teriyaki chicken and broccoli.

    Key ingredients and substitutions:

    • Broccoli - fresh broccoli is the star of this recipe. It absorbs the teriyaki sauce and tastes so good! I recommend using fresh, not frozen broccoli to make this vegetable recipe.
    • Bell peppers - I recommend using sweet bell peppers for this recipe. I like to use a couple difference colours to make this dish look even more pretty but you can use any colour of sweet bell peppers that you like. I recommend using fresh rather than frozen peppers to make this dish.
    • Teriyaki Sauce - I prefer to use homemade healthy teriyaki sauce to make these vegetables but you could also use a pre-made store bought one instead.

    How to make this recipe:

    Step one:

    First add the coconut oil to a pan on the stovetop on medium heat and let it melt.

    Step two:

    Once the coconut oil is melted, add the broccoli to the pan and let it cook for a few minutes. Then add the peppers and cook everything for another few minutes.

    Step three:

    Next add the teriyaki sauce to the pan and stir all the vegetables until they are coated well.

    Step four:

    Now cook the vegetables for another 5-10 minutes, until they reach the texture you like. Then serve and enjoy!

    Step by step directions for making teriyaki broccoli and peppers in a pan on the stovetop.

    Recipe tips and variations:

    • If you don't have coconut oil you can use avocado oil or olive oil instead.
    • Feel free to add other vegetables such as carrots, celery or cauliflower.
    • Instead of coconut aminos you can use soy sauce or another gluten free soy sauce substitute.
    • Add a bit of rice vinegar, sesame oil or rice wine to give this dish a slightly different flavour.

    How to serve:

    • Add a protein of choice (such as cooked chicken breasts, pork, beef or tofu) to make it into a complete meal.
    • Serve these asian vegetables over white rice or cauliflower rice.
    • Top it with sesame seeds or crushed nuts such as cashews or peanuts for even more flavour and a bit of crunch.
    • I love topping these vegetables with bean sprouts for a little extra crunch.
    • This vegetables make the perfect side dish for almost any meal.

    How to store:

    These these vegetables in an airtight container in the fridge for up to 5 days.

    A bowl of cooked broccoli and peppers with teriyaki sauce on it and topped with sesame seeds.

    Frequently asked questions:

    How do you store these vegetables?

    They make great leftovers if stored in the fridge in an airtight container for 5 days.

    Can you freeze this recipe?

    I wouldn't recommend it. The vegetables will get really soggy when you re-heat them.

    How many calories are in teriyaki broccoli?

    Every teriyaki broccoli recipe will have a different calorie count but this recipe has approximately 191 calories per serving.

    How do you prevent broccoli from getting mushy?

    Broccoli will get mushy if you cook it too long in a sauce, so the key is to cook it a bit first before adding the sauce and then only cooking it for a short period of time with the sauce on it.

    Other recipes you will like:

    • Teriyaki Chicken Stir Fry Sheet Pan Meal
    • Spanish Cauliflower Rice
    • Cilantro Lime Cauliflower Rice
    • Healthy Air Fryer Carrots

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    A bowl of cooked teriyaki broccoli with sesame seeds on it for garnish and chop sticks picking up a piece of broccoli.

    Teriyaki Broccoli and Peppers

    This teriyaki broccoli and peppers dish is so good and packed with flavour. Easy to make it's the perfect side dish that is gluten free, paleo and vegan.
    5 from 5 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: asian, Chinese, Japanese
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 4
    Calories: 191kcal
    Author: Dr. Erin Carter

    Equipment

    • Skillet or pan

    Ingredients

    • 4 tablespoon coconut oil (or olive oil)
    • 1 head broccoli, chopped
    • 2 sweet bell peppers, chopped
    • 1 batch of my homemade teriyaki sauce

    Instructions

    • Place a large pan on the stove on medium high heat and add the coconut oil.
    • Once the coconut oil melts, turn the heat down to medium, add the broccoli and sauté for ~5 minutes.
    • Add the chopped peppers and sauté for another 2-3 minutes.
    • Add the teriyaki sauce and stir to coat the vegetables well.
    • Cook for another 5-10 minutes, until the vegetables are the consistency you desire.

    Notes

    1. Feel free to add other vegetables such as carrots or celery.
    2. Optional topping ideas: sesame seeds or chopped nuts such as peanuts or cashews. 
    3. Instead of making your own teriyaki sauce you could use a store bought teriyaki sauce. 
    4. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 191kcal | Carbohydrates: 14g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Sodium: 62mg | Potassium: 606mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2810IU | Vitamin C: 212mg | Calcium: 76mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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    A bowl of teriyaki broccoli and peppers with chopsticks
    A bowl of broccoli and peppers with teriyaki sauce
    A photo of Dr. Erin Carter wearing a floral dress in her kitchen.

    Hi everyone!

    My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialties in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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