Broccoli Slaw Stir Fry with Garlic-Ginger Teriyaki Sauce

Broccoli Slaw Stir Fry - ateaspoonofhappiness.com

After being away from North America for so long, I’ve found that I’ve missed out on a few recent developments in grocery shopping. One of these such developments is broccoli slaw – wonderful ready to use pre-cut broccoli slaw packages. They are perfect for making a quick meal or side dish.

I picked up a few bags the other day at the grocery store with no idea of what I would make, but I ended up whipping together a quick and easy broccoli slaw stir fry with a garlic-ginger teriyaki sauce. The best part? Barely any vegetable chopping… and the water chestnuts.

Serve with white rice or your favorite Asian-style noodle for a full meal.

*Update: Just a quick note on the stir-fry sauce. I used a store-bought stir fry sauce for this recipe. From what I’ve noticed in the past, there are two different kinds of stir fry sauce at typical grocery stores – sauce and sauce/marinade. I believe the marinade type sauces are a little too runny for this recipe, but I can’t say I’ve tried every type so use your best judgment (and if you need a thickener try a little bit of cornstarch whisked with a little liquid to prevent lumps).


Broccoli Slaw Stir Fry with Garlic-Ginger Teriyaki Sauce

  • Author: Melissa Belanger
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 6 1x


  • 3 boneless skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce
  • 2 tablespoons cooking oil
  • 4 cloves garlic, minced
  • 2 tablespoons grated fresh ginger
  • 2 12-ounce packages broccoli slaw
  • 1 1/2 cup stir fry sauce
  • 1/4 cup reduced sodium chicken broth
  • 1 can sliced water chestnuts
  • 2 green onions, thinly sliced


  1. Marinate the sliced chicken in 2 tablespoons of soy sauce for at least thirty minutes.
  2. In a large skillet or wok over medium-high heat, sauté the garlic and ginger in the oil until fragrant – about 30 seconds.
  3. Add sliced chicken with soy sauce and cook until no longer pink – stirring frequently.
  4. Add broccoli slaw and continue cooking – stirring frequently.
  5. Add stir fry sauce, water chestnuts and green onions.
  6. Cook until slaw has reached desired tenderness and sauce has thickened – about 5 to 7 minutes.


  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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  • Cassandra
    October 9, 2013 at 7:03 pm

    What do you mean by ‘thick style stir fry sauce’? I usually just make my stir fry sauce from scratch and it’s always different… I’ve never heard of what you mentioned

    • Melissa Belanger
      October 9, 2013 at 8:17 pm

      I developed this recipe using store-bought stir fry sauce, but in the past I have found some to be really runny – they are usually the sauces that are meant as a marinade or sauce. So I just meant that you shouldn’t use the thin kind. Really any bottle of stir-fry sauce would be fine. If you’re making your own sauce, I’m sure it will be to your liking so I wouldn’t worry about the thickness.

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