Vegetable Stir-Fry with Teriyaki Glaze and Rice

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A colorful medley of vegetables quickly stir-fried and coated in a sweet teriyaki glaze served over fluffy steamed rice. This Asian Fusion-inspired kid-friendly recipe (vegetarian), ready in about 22 minutes, pairs Carrot, Broccoli florets, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium, julienned Carrot
• 1 cup Broccoli florets
• 1/2 medium, sliced Red bell pepper
• 1/2 cup Snow peas
• 2 stalks, sliced Green onion
• 2 cups Cooked jasmine rice
• 2 tbsp Vegetable oil
• 3 tbsp Soy sauce
• 1 tbsp Honey
• 2 cloves, minced Garlic
• 1 tsp Cornstarch
• 2 tbsp Water

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Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water until smooth to create the teriyaki glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering.
3. Step 3: Add 2 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
4. Step 4: Add 1 cup broccoli florets, 1 medium julienned carrot, 1/2 sliced red bell pepper, and 1/2 cup snow peas to the skillet. Stir-fry for 5-6 minutes, tossing frequently, until vegetables are tender-crisp and bright in color.
5. Step 5: Pour the prepared teriyaki glaze over the vegetables and cook for another 2 minutes, stirring constantly, until the sauce thickens and coats the vegetables.
6. Step 6: Remove from heat and stir in 2 sliced green onions.
7. Step 7: Serve the vegetable stir-fry hot over 2 cups of cooked jasmine rice.