Description
A vibrant and nutritious stir-fry packed with flavors!
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 cup cooked wild rice
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup broccoli florets
- 1/2 cup snap peas
- 1/2 cup chopped carrots
- 1/4 cup green peas
- 2 tablespoons chopped scallions
- Fresh cilantro or sesame seeds (optional)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
- Begin by patting the chicken dry with a paper towel, then toss it in a bowl with cornstarch until evenly coated. This will give it a nice crust when cooked. Chop all your vegetables and make sure the wild rice is cooked and chilled. Having everything prepared will make the cooking process more streamlined.
- In a separate bowl, whisk together low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and fresh grated ginger. In another small container, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry that will help thicken your sauce later.
- Heat a tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the coated chicken and cook it for about 5–7 minutes, until it turns golden brown and is cooked through. Remove the chicken from the pan and set aside.
- In the same pan, stir-fry the red and yellow bell peppers, snap peas, broccoli, and carrots. Toss them around for about 4–5 minutes until they are slightly tender yet crispy. Add the green peas in the last two minutes of cooking to ensure all vegetables are cooked to perfection.
- Reintroduce the chicken to the skillet and pour the prepared teriyaki sauce over the mixture. Stir well and let it simmer for about two minutes. Add the cornstarch slurry carefully, stirring constantly to avoid clumps as the sauce thickens.
- Fold in the cooked wild rice with the rest of the stir fry mixture, ensuring everything is well combined and heated through for about 1–2 minutes.
- Finally, top the stir-fry with chopped scallions, a sprinkle of sesame seeds, or some fresh cilantro if desired. Serve hot immediately or divide into portions for meal prepping.
Notes
Ensure chicken is dry before tossing with cornstarch; this helps create a crispy outer layer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 550 mg
- Protein: 30 g