As a food blogger, I'm constantly experimenting with new recipes. You would think that means I'm eating something new every day, but that's definitely not the case. Just like anyone else, I like to have a list of go-to staple dishes that I can rely on when I don't feel very creative. Which happens more often I care to admit.
Stir-fries have always been one of those meals for me. They're super easy to throw together, which makes them perfect for busy weeknights, and they're also versatile, which means you can throw in whatever vegetables happen to be currently in-season.
Most recipes for teriyaki stir-fry involve a homemade teriyaki sauce, but I use store-bought because I'm lazy. As long as it's a good brand that doesn't use preservatives or unnecessary additives, then it's just as good as making your own. That's what I like to tell myself, at least.
Besides, when you use the store-bought sauce this meal literally takes less than 30 minutes, including chopping the vegetables. Everything gets cooked in one skillet too, making for extremely easy clean-up. That's assuming you serve it with microwaveable brown rice, of course. Are you starting to notice a trend, yet?
In addition to the rice, I like to top it off with cashews for a nice crunch, sesame seeds and chopped scallions. It makes for a flavorful, satisfying and nutritious meal that you can rely on when the last thing you feel like doing is cooking!
Ingredients
- 1 tablespoon sesame oil
- ½ medium onion finely chopped
- 3 garlic cloves minced
- 1- inch piece fresh ginger minced
- 8 ounces cremini mushrooms sliced
- 3 large carrots cut into matchsticks
- 1 bell pepper cored and sliced
- 8 ounces snap peas
- 1 15-ounce can chickpeas, drained and rinsed
- ½ cup teriyaki sauce
For serving:
- 16 ounces cooked brown rice
- Chopped scallions
- Sesame seeds
- Roasted cashews
Instructions
- In a large skillet, warm the sesame oil over medium heat. Add the onion, sprinkle with a few dashes of salt, and cook for 3 minutes.
- Next add the garlic, ginger, and mushrooms, and continue to cook for another 5 minutes. Add the carrots, bell pepper, and snap peas, stir together and cook for 5-7 more minutes, until the vegetables are tender but still crisp.
- Add the chickpeas with the teriyaki sauce, stir together and cook for 5 more minutes, until everything is evenly coated and heated through. Serve warm with brown rice. Top with scallions, cashews, and sesame seeds. Enjoy!
Sometimes I feel so lame when I eat the same thing over and over again because I feel like I need to be making something different for each meal, but when you have something easy and delicious like this you can't help but eat it all the time! This is definitely going on my menu soon 🙂
I couldn't agree more. Thanks Izzy!
Husband made this the other day and it was SOOO good! Will definitely cycle this through a few times a month. Thank you!
I'm so happy to hear that! Thanks Sandee! 🙂
This looks delicious! I used to weigh over 300lb but after cheating my way thin with weight loss surgery i now try to eat more healthily. I constantly count calories. My life is consumed by it. I was so much nicer as a person when i was fat tho. Now I'm unhappy and bitter.
Love, love, love this recipe! Make this for my lunch meal prep frequently because it's so fast and easy and that fresh ginger really gives the dish a wonderful flavor! I would love see the nutrition information alongside the recipe, though, I feel like a lot of people find that information useful. I know that is becoming a more frequent addition most online recipes. 🙂
actually it never occurs on my vegetarian to do this dish, and then... since i want something different i browse chick peas and turns out its absolutely tasty with chickpeas and the veg I put in, Your recipe nails it. I dint put the cashew nut. its so easy peasy... and so yummie... thank you
This was so good and so easy! I roasted my chickpeas and added to the veggies at the end