Colorful Teriyaki Chicken Stir-Fry (Printable Version)
# What You’ll Need:
01 -
1 lb boneless skinless chicken breast
02 -
2 tablespoons cornstarch
03 -
1 tablespoon vegetable oil
04 -
1 cup cooked wild rice
05 -
1 red bell pepper, chopped
06 -
1 yellow bell pepper, chopped
07 -
1 cup broccoli florets
08 -
1/2 cup snap peas
09 -
1/2 cup chopped carrots
10 -
1/4 cup green peas
11 -
2 tablespoons chopped scallions
12 -
Fresh cilantro or sesame seeds (optional)
13 -
1/4 cup low-sodium soy sauce
14 -
2 tablespoons honey
15 -
1 tablespoon rice vinegar
16 -
1 tablespoon sesame oil
17 -
1 garlic clove, minced
18 -
1 teaspoon fresh grated ginger
19 -
1 tablespoon cornstarch mixed with 2 tablespoons cold water
# Steps to Follow:
01 -
Pat the chicken dry and toss it with cornstarch in a bowl. Chop all the vegetables and ensure the wild rice is cooked and chilled.
02 -
Whisk together soy sauce, honey, vinegar, sesame oil, garlic, and ginger. Prepare a slurry by mixing cornstarch and cold water in a separate container.
03 -
Heat oil in a large wok or skillet. Cook the chicken for 5–7 minutes until golden and fully cooked. Remove the chicken from the pan.
04 -
In the same pan, stir-fry the bell peppers, carrots, snap peas, and broccoli for 4–5 minutes. Add the green peas and cook for an additional 1–2 minutes.
05 -
Return the cooked chicken to the pan. Pour in the teriyaki sauce and stir. Simmer for 2 minutes, then add the slurry. Cook until the sauce thickens.
06 -
Gently fold the wild rice into the pan and heat through for another 1–2 minutes. Top with scallions, sesame seeds, or cilantro. Serve hot or transfer into containers for meal prep.
# Additional Notes:
01 -
Use chilled or day-old rice to prevent mushiness when stir-frying.
02 -
Always prep all your ingredients before cooking — stir-fry moves fast!
03 -
Don’t overcrowd the pan; cook chicken and veggies in batches if needed.