Description
A vibrant and healthy Teriyaki Chicken Stir-Fry featuring a medley of colorful bell peppers, crisp snap peas, fresh broccoli, carrots, and mushrooms served over nutty wild rice. This quick and easy 30-minute recipe balances savory teriyaki flavors with fresh vegetables for a perfect weeknight meal.
Ingredients
Scale
Chicken
- 2 pieces Chicken Breasts (boneless and skinless)
Vegetables
- 1 cup Red Bell Pepper (sliced)
- 1 cup Yellow Bell Pepper (sliced)
- 1 cup Orange Bell Pepper (sliced)
- 1 cup Broccoli Florets (fresh or frozen)
- 1 cup Snap Peas
- 1 medium Carrot (sliced)
- 1 cup Mushrooms (shiitake or button)
Grains
- 1 cup Wild Rice (or brown rice)
Flavorings & Oils
- 1/2 cup Teriyaki Sauce (store-bought or homemade)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Sesame Oil
Instructions
- Prepare Ingredients: Slice the chicken into thin strips and chop all vegetables into bite-sized pieces to ensure even cooking and easy stir-frying.
- Cook Wild Rice: Prepare the wild rice according to package instructions, usually simmering in water for 40-50 minutes until tender and fluffy.
- Cook Chicken: Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through.
- Add Vegetables: Add broccoli florets, sliced carrots, and the red, yellow, and orange bell peppers to the cooked chicken in the skillet. Stir-fry this mixture for 3-5 minutes until vegetables start to soften yet retain their crispness.
- Include Snap Peas: Stir in the snap peas and cook for another 1-2 minutes until they turn bright green and remain crunchy.
- Add Aromatics and Sauce: Stir in minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant. Pour the teriyaki sauce over the chicken and vegetables, toss everything together to coat evenly, and simmer for 1-2 minutes to meld the flavors.
- Serve: Spoon the teriyaki chicken stir-fry over the cooked wild rice and serve immediately while hot and flavorful.
Notes
- You can substitute wild rice with brown rice or quinoa as preferred.
- For a vegetarian option, replace chicken with firm tofu or tempeh.
- If you prefer less sodium, opt for a low-sodium teriyaki sauce or make your own.
- Vegetables can be varied seasonally; snap peas can be swapped with green beans or snow peas.
- Make sure not to overcrowd the pan to ensure proper stir-frying and to avoid steaming the veggies.
