Description
A vibrant and healthy Breezy Teriyaki Chicken Stir-Fry featuring colorful bell peppers, broccoli, snap peas, carrots, and mushrooms served over nutty wild rice. This quick and easy meal combines tender chicken strips with a flavorful teriyaki sauce for a satisfying dinner in just 30 minutes.
Ingredients
Scale
Protein
- 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)
Sauce & Seasoning
- 1/2 cup Teriyaki Sauce (store-bought or homemade)
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
- 2 tablespoons Sesame Oil
Instructions
- Prep the chicken and vegetables: Slice the chicken breasts into thin strips and chop all vegetables into bite-sized pieces to ensure even cooking.
- Cook the wild rice: Prepare the wild rice according to package instructions, usually simmering in water for 40-50 minutes until tender.
- Cook the chicken: Heat the sesame oil in a large wok or skillet over medium-high heat. Add the sliced chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Add sturdy vegetables: Add broccoli florets, sliced carrots, and the red, yellow, and orange bell peppers to the pan. Stir-fry for 3-5 minutes until vegetables begin to soften but still maintain some crunch.
- Add snap peas: Stir in the snap peas and cook for another 1-2 minutes until they are bright green and tender-crisp.
- Add aromatics and sauce: Stir in the minced garlic and grated ginger, then pour in the teriyaki sauce. Toss everything to combine and simmer for 1-2 minutes to allow flavors to meld.
- Serve: Plate the teriyaki chicken and vegetable stir-fry over a bed of cooked wild rice and enjoy immediately.
Notes
- Use fresh or frozen broccoli florets depending on availability.
- Adjust the amount of teriyaki sauce to taste for more or less sweetness/saltiness.
- Substitute wild rice with brown rice or quinoa if preferred.
- For an extra kick, add red pepper flakes or a dash of sriracha to the sauce.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) before serving.
