Name: Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 orange bell pepper, sliced; 1 cup snap peas; 1 cup broccoli florets; 1 medium carrot, thinly sliced; 2 green onions, chopped; 1/2 cup frozen green peas, thawed; 3 cups cooked wild rice; 2 tablespoons cornstarch; 1/3 cup soy sauce (or tamari for gluten-free); 2 tablespoons honey or brown sugar; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 1 tablespoon vegetable oil (for cooking)

Description

This Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice is a flavorful, 30-minute meal loaded with juicy chicken, crisp bell peppers, broccoli, and snap peas, all tossed in a sticky homemade teriyaki sauce and served over hearty wild rice. A perfect gluten-free, meal-prep-friendly stir-fry packed with color and nutrition.

Ingredients

1 lb chicken breast, cut into bite-sized pieces

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 orange bell pepper, sliced

1 cup snap peas

1 cup broccoli florets

1 medium carrot, thinly sliced

2 green onions, chopped

1/2 cup frozen green peas, thawed

3 cups cooked wild rice

2 tablespoons cornstarch

1/3 cup soy sauce (or tamari for gluten-free)

2 tablespoons honey or brown sugar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon vegetable oil (for cooking)

Cook Mode Prevent your screen from going dark

Instructions

1. Prep the chicken and veggies: Cut chicken into bite-sized chunks. Slice peppers, carrots, and chop other vegetables.

2. Make the marinade: In a bowl, whisk soy sauce, honey, garlic, ginger, rice vinegar, and sesame oil.

3. Marinate: Add half the sauce to the chicken and let sit for 10–15 minutes.

4. Cook the chicken: In a hot skillet or wok with oil, sear the marinated chicken until golden and fully cooked. Remove and set aside.

5. Stir-fry veggies: In the same pan, add a little oil. Stir-fry bell peppers, snap peas, broccoli, and carrots for 3–4 minutes. Add peas and green onions in the final minute.

6. Make the sauce: Pour remaining marinade into the pan. Mix cornstarch with 2 tablespoons water and stir it in. Let the sauce simmer until thick and glossy.

7. Combine: Return chicken to the pan and toss everything to coat evenly.

8. Serve: Spoon the stir-fry over warm wild rice. Garnish with sesame seeds or extra green onions if desired.

Notes

For best texture, stir-fry the vegetables over high heat and don’t overcrowd the pan.

Let the sauce bubble for at least 1–2 minutes after adding cornstarch to ensure it thickens properly.

Marinate your chicken for at least 10 minutes to allow flavor absorption and better browning.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 10g
Sodium: 850mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 5g
Protein: 30g
Cholesterol: 65mg