Description
This Next-Level Teriyaki Chicken Stir-Fry is a vibrant and healthy dish featuring tender chicken with rainbow vegetables and nutty wild rice, all coated in a savory-sweet homemade teriyaki sauce. Perfect for a balanced weeknight dinner, it combines quick stir-frying with wholesome ingredients for a flavorful, colorful meal that’s both satisfying and nutritious.
Ingredients
Scale
Protein
- 2 large chicken breasts or thighs, diced
Rice
- 2 cups cooked wild rice
Vegetables
- 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
Sauce
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
Other
- 2 tablespoons vegetable oil
Instructions
- Cook the wild rice: Rinse wild rice under cold water and cook it according to the package directions, typically about 40–45 minutes. Once cooked, fluff the rice with a fork and keep it warm while preparing the rest of the dish.
- Prepare the vegetables: Slice the red and yellow bell peppers, cut broccoli into florets, trim the snap peas, julienne the carrot, and mince the garlic and fresh ginger. Chop the green onions for garnish and set aside.
- Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until it is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- Make the teriyaki sauce: In the same skillet, sauté the minced garlic and ginger until fragrant, about 1 minute. Add the soy sauce, brown sugar, honey, and rice vinegar. Let the mixture simmer gently for 2 to 3 minutes to meld the flavors.
- Thicken the sauce: Mix the cornstarch and water in a small bowl to create a slurry. Stir this into the simmering sauce and cook until the sauce has thickened and become glossy.
- Stir-fry the vegetables: Add the prepared vegetables to the skillet and stir-fry them in the sauce for 3 to 4 minutes, until they are crisp-tender but still vibrant and fresh.
- Combine and serve: Return the cooked chicken to the skillet and toss everything together in the thickened teriyaki sauce to coat evenly. Serve the stir-fry hot over the cooked wild rice and garnish with the chopped green onions.
Notes
- For a gluten-free version, substitute tamari or a gluten-free soy sauce.
- You can swap wild rice for jasmine or brown rice if preferred, adjusting cooking times accordingly.
- To boost protein, add tofu or edamame along with the vegetables.
- Adjust the sweetness of the sauce by varying the amount of brown sugar and honey to your taste.
- If you like a bit of heat, add some red pepper flakes or sliced chili peppers during the sauce step.
