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Teriyaki Chicken Stir-Fry

Easy Teriyaki Chicken Stir-Fry with Colorful Veggies

A quick and vibrant teriyaki chicken stir-fry packed with nutrition and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Can substitute with firm tofu or tempeh for a vegetarian option.
  • 2 tablespoons Cornstarch Coats chicken for crispiness.
For the Rice
  • 2 cups Wild Rice Use chilled or day-old to avoid mushiness.
For the Vegetables
  • 1 medium Red Bell Pepper Can be swapped with any sweet bell pepper.
  • 1 medium Yellow Bell Pepper Green bell pepper can work as an alternative.
  • 2 cups Broccoli Florets Consider using green beans as an alternative.
  • 1 cup Snap Peas Easily replaced with sugar snap peas.
  • 1 cup Chopped Carrots
  • 1 cup Green Peas Substitute with edamame for a different twist.
For Flavor
  • ½ cup Soy Sauce Tamari for gluten-free option.
  • 2 tablespoons Honey Brown sugar or maple syrup can be substituted.
  • 2 tablespoons Rice Vinegar Apple cider vinegar works as an alternative.
  • 2 tablespoons Sesame Oil Can replace with olive oil.
  • 3 cloves Garlic Minced; garlic powder works in a pinch.
  • 1 tablespoon Fresh Grated Ginger Ground ginger can be used if fresh isn't available.
For the Finishing Touches
  • 2 tablespoons Cornstarch Slurry Mix cornstarch with water before adding.
  • 2 tablespoons Scallions For garnishing; chives can be used as a substitute.

Equipment

  • Wok
  • Skillet
  • Medium bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Pat the chicken breast dry with a paper towel and toss in cornstarch until evenly coated. Set aside.
  2. Finely chop the red and yellow bell peppers, broccoli, snap peas, and carrots. Ensure wild rice is pre-cooked and set aside.
  3. In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh ginger. Whisk together to blend. In a small bowl, mix cornstarch with cold water.
  4. Heat about 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through.
  5. In the same wok, add more oil if needed, then cook the chopped vegetables for 4-5 minutes until crisp-tender. Add green peas and stir for an additional 1-2 minutes.
  6. Return the chicken to the pan, pour the teriyaki sauce over the mixture, and stir to coat. Simmer for 2 minutes, then add the cornstarch slurry gradually while stirring.
  7. Fold in the wild rice and mix well for 1-2 minutes, adjusting seasoning as needed.
  8. Serve hot, garnished with sliced scallions, sesame seeds, or fresh cilantro.

Nutrition

Serving: 1plateCalories: 400kcalCarbohydrates: 50gProtein: 35gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 10gVitamin A: 1500IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Prep all ingredients before cooking to ensure a smooth process. Adjust sweetness to taste and consider adding spice if desired.

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