Description
A vibrant and healthy Easy Teriyaki Chicken Stir-Fry featuring colorful bell peppers, crisp broccoli, snap peas, carrots, and mushrooms served over nutty wild rice. This quick 30-minute recipe combines savory teriyaki sauce with fresh garlic and ginger for a delicious family-friendly meal.
Ingredients
Scale
Protein
- 1 pound Chicken Breasts (Substitute with tofu or shrimp if desired)
Vegetables
- 1 each Red Bell Pepper (Can substitute with other colors)
- 1 each Yellow Bell Pepper (Contributes color)
- 1 each Orange Bell Pepper (Provides additional sweetness)
- 2 cups Broccoli Florets (Cauliflower can be used)
- 1 cup Snap Peas (Snow peas can be substituted)
- 1 each Carrot (Zucchini can be used for similar texture)
- 1 cup Mushrooms (Use any variety)
Grains
- 1 cup Wild Rice (Quinoa or brown rice can be used)
Sauces and Oils
- 1/2 cup Teriyaki Sauce (Soy sauce mixed with honey can be substituted)
- 2 tablespoons Sesame Oil (Olive oil can be used in a pinch)
Flavorings
- 2 cloves Garlic (Essential for depth)
- 1 tablespoon Fresh Ginger (No substitutes recommended)
Instructions
- Prepare the ingredients: Rinse the wild rice under cold water and cook it according to package instructions, usually about 40-45 minutes simmering in water. While the rice cooks, wash and chop the bell peppers, broccoli florets, snap peas, carrots, and mushrooms into bite-sized pieces. Mince the garlic cloves and grate the fresh ginger.
- Cook the chicken: Cut the chicken breasts into thin strips for quick cooking. Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry until they turn opaque and begin to brown, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the remaining tablespoon of sesame oil. Toss in the minced garlic and grated ginger, sauté for about 30 seconds until fragrant, then add the chopped bell peppers, broccoli, snap peas, carrot slices, and mushrooms. Stir-fry the vegetables for about 5-7 minutes till they are just tender but still crisp and vibrant.
- Combine and add sauce: Return the cooked chicken to the skillet with the vegetables. Pour in the 1/2 cup of teriyaki sauce and stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes, allowing the flavors to meld and the sauce to slightly thicken.
- Serve: Drain the cooked wild rice and fluff it with a fork. Plate the wild rice and spoon the teriyaki chicken stir-fry mixture on top. Garnish with sesame seeds or sliced green onions if desired. Serve immediately for the best taste and texture.
Notes
- You can substitute chicken with tofu or shrimp to suit dietary preferences.
- Use quinoa or brown rice as a grain alternative if wild rice is unavailable.
- Adjust the amount of teriyaki sauce according to taste and dietary sodium restrictions.
- For a spicy kick, add red pepper flakes or sriracha during the sauce step.
- Cut vegetables uniformly for even cooking.
- Fresh garlic and ginger are essential for authentic flavor and depth.
