Description
A vibrant, flavor-packed stir-fry featuring juicy chicken, colorful veggies, and nutty wild rice, all coated in a glossy homemade teriyaki sauce. Perfect for weeknights, meal prep, or when you need a wholesome yet crave-worthy dish.
Ingredients
2 large chicken breasts or thighs, diced
2 cups cooked wild rice
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas, trimmed
1 cup broccoli florets
1 large carrot, julienned
3 green onions, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/3 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 tablespoons rice vinegar
1 tablespoon cornstarch
2 tablespoons water (for slurry)
2 tablespoons vegetable oil
Instructions
1. Rinse wild rice under cold water and cook according to package directions (about 40–45 minutes). Fluff and keep warm.
2. Prepare vegetables: slice peppers, cut broccoli, trim snap peas, julienne carrots, and mince garlic and ginger.
3. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden and fully cooked. Remove from skillet.
4. In the same skillet, sauté garlic and ginger until fragrant. Add soy sauce, brown sugar, honey, and rice vinegar. Simmer for 2–3 minutes.
5. Mix cornstarch with water to make a slurry; stir into sauce until thickened.
6. Add vegetables to the skillet and stir-fry for 3–4 minutes until crisp-tender.
7. Return chicken to skillet, toss everything in the sauce, and serve over wild rice. Garnish with green onions.
Notes
For extra depth, toast the wild rice lightly before cooking.
Don’t overcook the veggies — crisp-tender keeps them vibrant and flavorful.
If meal-prepping, store rice and stir-fry separately to maintain texture.
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 11g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: teriyaki chicken, stir-fry, wild rice, healthy dinner, Asian recipe