Description
Dive into a vibrant medley of tender chicken and fresh vegetables, coated in a sweet and savory teriyaki sauce. This quick stir-fry is perfect for busy weeknights!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced
- 1 cup rainbow bell peppers (mixed red, yellow, green), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 2 cups cooked wild rice
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
Instructions
- 1. Slice chicken into bite-sized pieces and chop bell peppers, broccoli, and carrots.
- 2. In a pot, combine wild rice with water according to package instructions. Bring to a boil, then simmer for about 40-50 minutes until tender (or use pre-cooked wild rice for quicker prep).
- 3. In a small bowl, whisk together soy sauce, honey or maple syrup, grated ginger, and minced garlic until well combined.
- 4. Heat a large skillet over medium-high heat with a splash of oil. Add chicken pieces and cook until golden brown and cooked through (around 5-7 minutes). Remove from skillet and set aside.
- 5. In the same skillet, add more oil if needed. Toss in bell peppers, broccoli, and carrots. Stir-fry until vibrant yet crisp (about 3-4 minutes).
- 6. Return chicken to the skillet with veggies. Pour sauce over everything and toss until evenly coated. Cook for an additional minute or two to heat through.
- 7. Transfer stir-fry to plates over a bed of wild rice. Drizzle any leftover sauce on top before serving.
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 480
- Sugar: 12g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 70mg
Keywords: Feel free to customize your veggies based on what's available—snap peas or zucchini work well! Add some sesame seeds on top for extra crunch.