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Homemade Teriyaki Broccoli and Carrots (Easy!) recipe photo

Teriyaki Broccoli and Carrots (Easy!)

This Teriyaki Broccoli and Carrots is SO EASY! A vibrant blend of veggies coated in a sweet and savory sauce, ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetables:
  • 7-8 cups broccoli florets Fresh, cut into bite-sized pieces
  • 3 medium carrots sliced thinly
For the Teriyaki Sauce:
  • 1/4 cup tamari or soy sauce
  • 3 tablespoons pure maple syrup or brown sugar
  • 1/3 cup vegetable broth or water
  • 2 teaspoons rice vinegar
  • 1-2 cloves garlic minced
  • 2 teaspoons ginger freshly grated
  • 1 tablespoon cornstarch
  • to serve cooked rice or quinoa
  • to taste sesame seeds for garnish

Equipment

  • Large skillet or wok
  • Cutting board and knife
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Small bowl

Method
 

Preparation Steps:
  1. Start by washing the broccoli florets thoroughly under cold water. Trim any tough stems and cut them into bite-sized pieces. Peel the carrots and slice them thinly on a diagonal.
  2. In a bowl, combine the tamari (or soy sauce), maple syrup (or brown sugar), vegetable broth (or water), rice vinegar, minced garlic, and freshly grated ginger. Whisk until well combined.
  3. Heat your large skillet or wok over medium-high heat. Add a splash of water or a drizzle of oil, then toss in the broccoli and carrots. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
  4. Pour the teriyaki sauce over the sautéed veggies, stirring to coat evenly. Bring the mixture to a gentle simmer.
  5. Add the cornstarch mixture to the skillet, stirring continuously. Cook for another 1-2 minutes, until the sauce thickens and becomes glossy.
  6. Remove from heat and serve the teriyaki broccoli and carrots over cooked rice or quinoa. Garnish with sesame seeds.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop or in the microwave until heated through.
  • If the sauce thickens too much, add a splash of water when reheating.