Winter Vegetable Teriyaki Stir-Fry

A quick and easy winter vegetable teriyaki stir-fry recipe. Packed with broccoli, brussels sprouts, cashews and a delicious sauce!

I have a slight problem with stir-fries. And by problem, I mean that I am a tad embarrassed to admit just how often they appear on our table during the workweek.

When in doubt? Stir-fry it up. Quick, easy, healthier than take-out. You just can’t go wrong.

A grey bowl filled with Vegetable Teriyaki Stir-Fry with a skillet in the background.

So one would think that with the amount that I make them, there would be more of such recipes on this site. No dice. Therefore we are fixing this today with a winter vegetable teriyaki stir-fry.

Which includes a sweet yet savory sauce made with pineapple juice that I just want to drink straight from the bowl.

Okay, maybe not, but still. It’s pretty darn tasty when mixed up with all those veggies. And chickpeas. And cashews!

Now, for the veggies today we are using broccoli and brussels sprouts. Both gorgeously green. And both some of my very favorites. Especially when covered in the aforementioned sauce.

Okay I’m stopping now. Pinky swear.

The whole meal comes together rather quickly, in just a touch over 30 minutes! There’s some chopping of the vegetables, some mixing up of the sauce and then some sauteing in a skillet.

Badda bing, badda boom, dinner is served!

A black skillet filled with Teriyaki Vegetable Stir-Fry with a wooden spoon in the pan.

Now, a bit of food for thought. <— I crack myself up.

You can serve the stir-fry with whatever you like. Brown rice, quinoa, whatever floats your boat.

I personally have been completely smitten with this super grains blend that I found at Whole Foods – it’s made up of quinoa, millet and buckwheat and goes fantastic here (not sponsored, just love it! it’s from their 365 brand!).

You could also use chicken instead of the chickpeas, depending on your preference. If the chicken is already cooked, just stir in when you would the chickpeas. If not, cook it in the skillet first, remove and then stir back in along with the cashews and sauce. Easy peasy.

If you like your stir-fries particularly sauce-y, you may want to make a little extra sauce. But, we think the amounts listed below are justttt right. Sauce-y but not over the top.

So please tell me. Do you love stir-fry as much as I do? Yes? Yes? Anyone?

A grey bowl filled with Winter Vegetable Stir-Fry with a skillet in the background.

Additional Vegetable Stir-Fry Recipes You Might Enjoy!

Did you make this recipe? Rate and review it down below! I’d love to hear from you.

Winter Vegetable Teriyaki Stir-Fry

Winter Vegetable Teriyaki Stir-Fry

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

A quick and easy winter vegetable teriyaki stir-fry recipe. Packed with broccoli, brussels sprouts, cashews and a delicious sauce!

Ingredients

For the sauce:

  • ⅓ cup pineapple juice
  • 3 ½ tablespoons low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 large clove garlic, minced
  • 1 to 1 ½ teaspoons grated or minced fresh ginger
  • ¼ teaspoon red pepper flakes, or more to taste
  • 2 tablespoons olive oil
  • 1 ½ tablespoons honey
  • 2 teaspoons cornstarch

For the stir-fry:

  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 pound brussels sprouts, trimmed and halved lengthwise (quartered if large)
  • 4 cups bite-sized broccoli florets
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • ¾ cup raw cashews
  • rice, quinoa or another grain of choice (for serving)
  • 1 bunch green onions, thinly sliced (for garnish)

Instructions

For the sauce:

  1. In a small bowl, whisk together all the ingredients for the sauce. Set aside.

For the stir-fry:

  1. Set a large nonstick skillet over medium heat. Add in the olive oil. When hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Add in the brussels sprouts and cook for 4 minutes, so they start to soften. Add in the broccoli florets and continue to cook for about 5 to 8 minutes, until the veggies are all tender (but still have a touch of crispness).
  2. Add the chickpeas, cashews and sauce (give the sauce a whisk before adding) to the skillet and mix to combine. Cook for 2 to 3 minutes, stirring often, until the sauce has thickened. Remove from the heat. Taste and season with salt if desired.
  3. Serve the stir-fry with the rice or quinoa and garnish with the green onions.

Notes

I encourage you to stick with a nonstick skillet for this recipe. It will still work in a regular skillet, but the skillet will get a bit dry (so you’ll likely need to add in more olive oil during the cooking process).

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 353 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 735mg Carbohydrates: 40g Fiber: 10g Sugar: 13g Protein: 13g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Follow my blog with Bloglovin