Description
This Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice is a flavorful and healthy dinner made with juicy chicken, crisp vegetables, and homemade teriyaki sauce over nutty wild rice. Perfect for a weeknight meal or meal prep, this stir-fry is easy, quick, and full of bold Asian-inspired flavors.
Ingredients
500g boneless skinless chicken thighs
1 cup broccoli florets
1 red bell pepper
1 cup julienned carrots
1 cup snow peas
2 cups cooked wild rice blend
1/3 cup soy sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 tablespoon cornstarch
1 tablespoon sesame oil
2 green onions, chopped (optional)
1 tablespoon toasted sesame seeds (optional)
Instructions
1. In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, water, and cornstarch. Heat until thickened, then set aside.
2. Cook the wild rice blend according to the package directions. Fluff and keep warm.
3. Heat sesame oil in a large skillet or wok. Add chicken and sear until golden and cooked through. Remove and set aside.
4. In the same skillet, add broccoli, bell pepper, carrots, and snow peas. Stir-fry for 4-5 minutes until tender-crisp.
5. Return chicken to the pan and pour in the teriyaki sauce. Toss everything to coat and heat for 2-3 minutes.
6. Serve the mixture over wild rice. Garnish with green onions and sesame seeds if using.
Notes
This recipe can be made with chicken breast or tofu as a substitute.
The homemade sauce can be prepped in advance and stored in the fridge.
Add a splash of water or broth when reheating to revive the sauce texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sugar: 8g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg