Teriyaki Broccoli and Peppers

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.

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 healthy Teriyaki Chicken and Broccoli.

Taste and texture:

This teriyaki vegetable stir fry has the best asian flavour. It's a little sweet, a little spicy and full of flavour. The vegetables have the perfect texture and the broccoli is not mushy or soggy.

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 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!

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.

Frequently asked questions:

Other recipes you will like:

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

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