Description
This easy and colorful Teriyaki Chicken Stir-Fry is packed with rainbow veggies, juicy chicken, and served over nutty wild rice. Coated in a sticky-sweet teriyaki sauce and finished with sesame oil, it’s the ultimate healthy and delicious meal prep dinner.
Ingredients
1 lb chicken breast or thighs, cubed
2 cups cooked wild rice
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 cup snap peas
1 cup broccoli florets
2 green onions, sliced
1/2 cup teriyaki sauce (store-bought or homemade)
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon sesame oil
2 tablespoons olive oil
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken and cook until golden and fully cooked. Remove from pan and set aside.
2. In the same skillet, add the remaining olive oil. Toss in the bell peppers, snap peas, and broccoli. Stir-fry for about 4–5 minutes until just tender but still crisp.
3. Return the cooked chicken to the pan. Add the garlic and ginger. Stir quickly for 30 seconds until fragrant.
4. Pour in the teriyaki sauce and stir everything together. Simmer for 2–3 minutes until the sauce slightly thickens.
5. Serve the chicken and veggie mix over cooked wild rice.
6. Drizzle with sesame oil and sprinkle with green onions. Optionally garnish with sesame seeds.
Notes
Prep all your ingredients before turning on the heat — stir-frying happens quickly.
You can substitute wild rice with jasmine, basmati, or cauliflower rice for variety.
To thicken the teriyaki sauce more, add a slurry of 1 teaspoon cornstarch and 2 teaspoons water during simmering.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 9
- Sodium: 720
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 30
- Cholesterol: 65
Keywords: teriyaki chicken, stir-fry, healthy meal prep, rainbow veggies