Description
Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice is a vibrant and flavorful dish that brings together tender chicken, colorful vegetables, and a savory-sweet teriyaki sauce. Quick to prepare, this stir-fry is perfect for busy weeknights or impressing dinner guests. Enjoy it served over nutty wild rice for a satisfying meal that’s both nutritious and delicious.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 cup wild rice
Instructions
- Prepare your ingredients by washing and chopping the vegetables into bite-sized pieces. Slice chicken breasts into strips.
- Cook wild rice by combining 1 cup of wild rice with 2 cups of water or broth in a saucepan. Bring to a boil, then reduce heat and simmer for 40-45 minutes until tender.
- In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, and minced garlic to create the teriyaki sauce.
- Heat oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown (about 5 minutes). Remove from skillet.
- In the same skillet, add more oil if needed and sauté bell peppers, broccoli, carrots, and snap peas for about 4 minutes until tender-crisp.
- Return the chicken to the skillet with veggies, pour in the teriyaki sauce, and stir to combine. Cook for an additional 2 minutes until everything is heated through.
- Serve over fluffy wild rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 9g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 75mg