Description

This vibrant Teriyaki Chicken Stir-Fry combines tender diced chicken breast with a colorful medley of bell peppers, broccoli, snow peas, carrots, green peas, and green onions, all tossed in a homemade glossy teriyaki sauce. Served over nutritious wild rice, this quick 30-minute meal delivers a perfect balance of flavors and textures, ideal for a healthy and satisfying weeknight dinner.

Ingredients

Scale

Protein and Veggies

1 lb chicken breast, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 cup broccoli florets
1 cup snow peas
1 carrot, thinly sliced
2 green onions, chopped
1/2 cup green peas

Carbohydrate

2 cups cooked wild rice

Sauce Ingredients

1/2 cup soy sauce
1/4 cup brown sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar or mirin
1 tablespoon cornstarch
2 tablespoons water

Other

1 tablespoon vegetable oil

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Instructions

Prepare Teriyaki Sauce: In a small saucepan, combine soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar or mirin. Simmer over medium heat until the sugar dissolves and flavors meld.
Thicken Sauce: In a small bowl, mix cornstarch with water to make a slurry. Gradually whisk this into the simmering sauce. Continue stirring until the sauce thickens to a glossy consistency, then remove from heat.
Cook Wild Rice: Prepare wild rice according to the package instructions, preferably using chicken broth instead of water for enhanced flavor. Once cooked, set aside and keep warm.
Cook Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add diced chicken breast and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the skillet and set aside.
Stir-Fry Vegetables: In the same skillet, add the chopped bell peppers, broccoli florets, sliced carrot, and snow peas. Stir-fry for 4 to 5 minutes until vegetables become crisp-tender, maintaining their vibrant colors and a slight crunch.
Combine and Heat Through: Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over everything, tossing to evenly coat all ingredients. Heat through for 1 to 2 minutes. Add chopped green onions and green peas just before removing from heat to retain freshness.
Serve: Spoon the teriyaki chicken and vegetable stir-fry over the warm cooked wild rice. Optionally, garnish with toasted sesame seeds or fresh herbs for an added aroma and presentation.

Notes

Using chicken broth to cook the wild rice adds extra depth of flavor to the dish.
You can substitute rice vinegar with mirin for a sweeter, more authentic teriyaki flavor.
To keep vegetables crisp, avoid overcooking; stir-fry just until tender-crisp.
Feel free to add toasted sesame seeds or chopped cilantro as garnish for enhanced texture and taste.
For a lower sodium version, use low-sodium soy sauce.