Description
A vibrant and delicious Teriyaki Chicken Stir-Fry loaded with colorful bell peppers, crisp snap peas, broccoli, and mushrooms, all tossed in a savory teriyaki sauce and served over hearty wild rice. This quick and easy 30-minute recipe is perfect for a nutritious weeknight dinner and can be customized with tofu for a vegetarian option.
Ingredients
Scale
Protein
- 1 lb Boneless Skinless Chicken Breasts (Lean protein; substitute with tofu for vegetarian option)
Vegetables
- 1 each Red Bell Pepper (Adds sweetness and crunch; can substitute)
- 1 each Yellow Bell Pepper (Adds sweetness and crunch; can substitute)
- 1 each Orange Bell Pepper (Adds sweetness and crunch; can substitute)
- 1 cup Broccoli Florets (Nutritious; can be replaced with green beans or bok choy)
- 1 cup Snap Peas (Provides a fresh, crisp texture)
- 1 medium Carrot (Brings natural sweetness; substitute with zucchini if preferred)
- 1 cup Mushrooms (Infuses umami flavor; any variety can be used)
Grains
- 2 cups Cooked Wild Rice (Offers a hearty base; brown rice or quinoa are great alternatives)
Sauce and Seasonings
- 1/2 cup Teriyaki Sauce (The star of the dish providing rich flavor)
- 2 cloves Garlic (Minced; fresh or jarred works)
- 1 inch Fresh Ginger (Grated; adds warmth and spice)
- 2 tablespoons Sesame Oil (Gives a lovely nutty aroma)
- 2 tablespoons Sesame Seeds (For topping)
- 2 each Green Onions (Chopped, for garnish)
- Salt and Pepper (To taste)
Instructions
- Prepare Ingredients: Slice the boneless skinless chicken breasts into thin strips. Chop the red, yellow, and orange bell peppers, broccoli florets, snap peas, and carrot into bite-sized pieces. Mince the garlic and grate the fresh ginger.
- Cook Wild Rice: Cook the wild rice according to package instructions, typically about 30-40 minutes, until tender and fluffy. Set aside and keep warm.
- Heat Oil: Heat 2 tablespoons of sesame oil in a large wok or skillet over medium-high heat until shimmering.
- Cook Chicken: Add the sliced chicken strips to the wok. Season with salt and pepper. Stir-fry for 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through.
- Add Vegetables: Add broccoli, carrots, mushrooms, and the three bell peppers to the wok. Stir-fry for 3-5 minutes until vegetables are slightly tender but still crisp.
- Finishing Touches: Add snap peas, minced garlic, grated ginger, and pour the teriyaki sauce over the stir-fry. Toss everything gently to coat and let it simmer for 1-2 minutes so flavors meld together.
- Serve: Serve the teriyaki chicken and vegetable stir-fry hot over the cooked wild rice. Garnish with a sprinkle of sesame seeds and chopped green onions for extra flavor and crunch.
Notes
- If you prefer a vegetarian or vegan version, substitute chicken with firm tofu and use a vegan teriyaki sauce.
- Feel free to swap vegetables according to seasonality or preference, such as using green beans or bok choy instead of broccoli.
- For extra heat, add a pinch of red pepper flakes when stir-frying.
- Using a wok provides the best heat distribution for proper stir-frying, but a large skillet works well too.
- Cook wild rice ahead of time to reduce prep time on busy days.
