Teriyaki Vegetables are a delicious side dish worthy of sitting on your plate next to the rest of your Asian inspired dinner components. I personally love them for lunch. Of course, it would also do really well beside a brown sugar glazed salmon fillet too!

The choice is yours, but as you can see this versatile dish can pair with many different styles of cooking.

Teriyaki Vegetables

Switching up the boring dinner routine and giving your veggies this sweet teriyaki glaze can help to bring some life back to your plate and get the kids (or picky spouses) a new reason to enjoy their veggies!

When you pair these Teriyaki Vegetables with white rice or cooked Yakisoba noodles, you can have an amazing dinner that has everyone begging for seconds.

Unfortunately, I can’t promise that anyone will rinse their plates when they are done, but maybe you can tempt them with this Chocolate Peanut Butter Pie and see how fast they clean up after dinner with this delicious dessert on the line!

Adding Teriyaki Vegetables to a meal is perfect. Now don’t over do it on the Teriyaki Sauce. Seriously, just a light coating is perfect and you can still taste all the great vegetable flavors too.

Teriyaki Vegetables

I have had troubles getting my boys to eat their vegetables. It’s either they don’t like the texture or the taste. But when adding a sweet and tangy Teriyaki Sauce, magic happened. Teriyaki Vegetables were my new best friend!

How to Cook Teriyaki Vegetables

Here I’m showing you how to steam your veggies and make fresh Teriyaki sauce in the Instant Pot. It’ quick and easy. However, Vegetables can also be steamed on the stove or roasted in the oven. Which do you prefer?

Instant Pot Steamed Veggies

Even more great Teriyaki Recipes

What is Teriyaki?

Teriyaki is a Japanese style of cooking where foods are broiled or grilled with a sweet and tangy glaze of soy sauce and sugars.

Easy Teriyaki Vegetables Stir Fry

Be Creative! Okay, this isn’t a huge stretch… Stir Fry your vegetables on the stove and then add some of our Teriyaki Sauce (about 1/4 cup) at the end. It’s delicious!

What vegetables are best for Teriyaki?

Hmm, Great Question! I love carrots, pea pod, mushrooms, water chestnuts, broccoli, bell peppers, etc… in this recipe I use my favorite frozen stir fry veggie bag. yum!

Teriyaki Vegetable Ingredients

What can you do with leftover teriyaki vegetables?

If you find yourself with leftover veggies and sauce, consider placing them in an airtight container and storing them in your fridge until the next dinner. Place them in a skillet and mix well with some meat of your choice and serve over rice. Now you made teriyaki stir fry! 

How long can leftovers be stored in the fridge?

For best results, store your leftover veggies in an airtight container in the fridge and try not to let them remain there for longer than 4 days. The sooner you can use them, the better they will be.

Do you have to use a bag of frozen stir fry veggies?

Nope. If you would like to use specific veggies in this recipe, you can. Just make sure that you wash, chop and get them to be similar in size to the bagged veggies so that they can cook evenly.

How can I thicken my Teriyaki Sauce even more?

If your teriyaki sauce isn’t as thick as you would like it to be, increase your cornstarch in the slurry mix to 3 tablespoons instead of 2. If you’ve already mixed the sauce together and notice that it isn’t as thick as you want, adjust your pressure cooker to saute mode and continue to stir the sauce for a minute or two while the liquid evaporates and the sauce thickens.

Can I make this recipe vegan?

Yes, you can make these teriyaki covered veggies vegan! Simply use your favorite vegan soy sauce and substitute the honey for Agave or another vegan honey alternative.

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Teriyaki Vegetables

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Teriyaki Vegetables

Teriyaki Vegetables are a delicious side dish worthy of sitting on your plate next to the rest of your Asian inspired dinner components.
Prep Time5 mins
Cook Time1 min
Course: Side Dish
Cuisine: Japanese
Servings: 6
Calories: 27kcal


  • 20 0z Frozen Vegetables
  • 1 Cup Water
  • 1/4 Cup Soy Sauce
  • 3 Tbs Brown Sugar
  • 1 Tbs Honey
  • 1/2 tsp Ginger
  • 1 tsp Garlic

Cornstarch Slurry

  • 2 Tbs Cornstarch
  • 2 Tbs Water


  • Place 1 Cup water, 1/4 Cup Soy Sauce, 4tbs Brown Sugar, 1 Tbs Honey, Ginger and Garlic into Pressure Cooker and stir to combine.
  • Using a steamer basket place frozen vegetables into basket
  • Place Basket into Pressure Cooker
  • Set to Manual Pressure Cook High for 1 minute and Quick Release
  • In a separate bowl combine 2-3 Tbs water with 2 Tbs Corn Starch.
  • Remove Vegetables from Pressure cooker
  • Add Cornstarch Slurry to sauce and stir to thicken. For a thicker sauce add 3 Tbs Cornstarch.
  • To Serve: Pour 1/4 Cup Teriyaki Sauce over 1 serving of Vegetables. Toss to coat and enjoy.
  • *If sauce is too thin, set pressure cooker on Saute and reduce liquid while stirring for 2-3 minutes.


Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 543mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
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