Description
This Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice is a colorful, nutrient-packed dinner featuring tender chicken in a savory-sweet teriyaki sauce, crisp vegetables, and hearty wild rice. Perfect for a healthy weeknight meal or meal prep, this chicken stir-fry recipe is easy, fast, and full of flavor.
Ingredients
2 boneless skinless chicken breasts or thighs
1 cup broccoli florets
1 red bell pepper
1 cup sliced carrots
1 cup snow peas
1 cup uncooked wild rice
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
2 tablespoons water
2 green onions
1 tablespoon sesame seeds
Instructions
1. Cook the wild rice according to package directions. Fluff and set aside.
2. In a bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and ginger. Dissolve cornstarch in water and stir it in.
3. Heat oil in a large skillet or wok. Cook the sliced chicken until golden brown and cooked through. Remove from pan.
4. In the same pan, stir-fry carrots, broccoli, bell pepper, and snow peas until tender-crisp, about 4–5 minutes.
5. Return chicken to the pan. Pour in the sauce and stir well. Simmer until thickened and evenly coated.
6. Serve over wild rice. Garnish with chopped green onions and sesame seeds.
Notes
This dish is great for meal prep—store portions in containers for easy weekday lunches.
Don’t skip the cornstarch; it makes the sauce cling beautifully to the chicken and vegetables.
Slice the chicken thinly against the grain to keep it juicy and help it cook quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 10g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 70mg