Tanya Rivers
This Teriyaki Chicken Stir-Fry is your ticket to weeknight dinner bliss – it’s fast, colorful, and absolutely bursting with flavor. Picture tender chicken, crisp-tender vegetables in every color of the rainbow, and a luscious homemade teriyaki glaze spooned over hearty wild rice. The result? A wholesome dish that’s as much a feast for the eyes as it is for the taste buds.
The balance of savory-sweet teriyaki sauce with the nutty chew of wild rice makes this meal incredibly satisfying. Plus, it’s a perfect way to get a generous serving of fresh veggies into your day without feeling like you’re “eating healthy” – it just tastes that good. Whether you’re cooking for the family or meal-prepping for the week, this recipe checks all the boxes for flavor, nutrition, and ease.
Why You’ll Love This Teriyaki Chicken Stir-Fry
You’ll love how effortlessly this stir-fry comes together in one pan, making cleanup a breeze. The combination of juicy chicken, vibrant vegetables, and glossy sauce delivers restaurant-quality taste without the takeout price tag. It’s also highly adaptable – swap in your favorite veggies or adjust the sweetness and saltiness of the sauce to suit your palate.
What Kind of Rice Works Best for This Dish?
While wild rice offers a nutty, chewy contrast that pairs beautifully with the teriyaki sauce, you can absolutely use jasmine rice, brown rice, or even cauliflower rice for a low-carb twist. The key is to choose a rice that complements the bold flavors of the stir-fry and absorbs that delicious sauce without turning mushy.
Ingredients for the Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
The magic of this dish comes from fresh, vibrant ingredients that balance flavor and texture beautifully. Each element plays a key role in creating the ultimate stir-fry experience.
- Chicken breast or thighs – The tender protein base that soaks up the teriyaki sauce.
- Red, yellow, and orange bell peppers – Provide sweetness, crunch, and a pop of color.
- Broccoli florets – Add a hearty bite and boost the veggie content.
- Zucchini – Brings mild flavor and soft texture to balance the crisp veggies.
- Green onions – Offer a fresh, slightly sharp finish.
- Garlic and ginger – Build aromatic depth in the sauce.
- Soy sauce – The umami backbone of teriyaki.
- Honey or brown sugar – Sweetens the sauce naturally.
- Rice vinegar – Adds tang for balance.
- Sesame oil – Enhances the nutty undertone.
- Cornstarch slurry – Thickens the sauce to a luscious glaze.
- Cooked wild rice – The hearty, nutty base that holds up beautifully under saucy stir-fry.
How To Make the Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
Step 1: Prep and Slice Everything
Chop the chicken into bite-sized pieces. Slice the peppers, zucchini, and broccoli into even chunks. Mince garlic and ginger. Having everything ready before you start cooking ensures a smooth process.
Step 2: Cook the Wild Rice
If you haven’t pre-cooked your wild rice, start it now. Follow package directions, as wild rice typically takes longer than white rice.
Step 3: Sear the Chicken
Heat a drizzle of sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through. Remove and set aside.
Step 4: Stir-Fry the Veggies
In the same skillet, add a bit more sesame oil if needed. Toss in broccoli, peppers, and zucchini. Stir-fry until just tender but still crisp.
Step 5: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, honey or brown sugar, rice vinegar, minced garlic, and ginger. Add to the skillet. Stir in the cornstarch slurry and cook until thickened.
Step 6: Combine and Serve
Return the chicken to the skillet, toss everything in the glossy sauce, and serve over a generous scoop of wild rice. Garnish with sliced green onions and sesame seeds for extra flavor and presentation.
Serving and Storing the Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
This recipe serves about 4 people, making it perfect for a family dinner or a few days’ worth of meal prep. Serve it hot, straight from the pan, for the best flavor and texture. If you’re storing leftovers, place them in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra sauce to bring it back to life.
What to Serve With Teriyaki Chicken Stir-Fry
Steamed Edamame
A simple, protein-packed appetizer that complements the savory-sweet flavors.
Miso Soup
Light and warming, this balances the hearty stir-fry with a soothing start.
Fresh Cucumber Salad
Crisp and refreshing, dressed with rice vinegar and sesame seeds.
Gyoza (Japanese Dumplings)
Pan-fried or steamed, these make a fun and flavorful side.
Seaweed Salad
A tangy, umami-rich accompaniment that adds texture and variety.
Pickled Ginger
A palate cleanser that keeps every bite tasting fresh.
Tempura Veggies
Lightly battered vegetables for a crispy side option.
Frequently Asked Questions
Q1: Can I use store-bought teriyaki sauce?
Yes, but homemade offers fresher flavor and more control over sweetness and salt levels.
Q2: Can I make this vegetarian?
Absolutely. Swap chicken for tofu or tempeh and use the same sauce and veggie combination.
Q3: How do I keep the veggies crisp in the stir-fry?
Cook them on high heat for a short time, stirring constantly, so they keep their texture.
Q4: Is wild rice healthier than white rice?
Wild rice has more protein, fiber, and minerals than white rice, making it a more nutrient-dense option.
Q5: Can I freeze leftovers?
Yes, but the veggies may soften slightly after thawing. Store in freezer-safe containers for up to 2 months.
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And let me know in the comments how yours turned out. Did you try a spicy kick with chili flakes? Did you swap the rice for noodles?
I love hearing how others make these recipes their own. Questions are welcome too, let’s help each other cook smarter.
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Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
Equipment
- Large skillet or wok
- saucepan
- Mixing bowl
- Whisk
- measuring cups and spoons
- Knife and cutting board
Ingredients
Ingredients
- 2 cups cooked wild rice
- 1 pound chicken breast or thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 orange bell pepper, sliced
- 2 cups broccoli florets
- 1 medium zucchini, sliced
- 3 green onions, sliced (reserve some for garnish)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil (plus more for cooking)
- 2 teaspoons cornstarch mix with 2 tablespoons water for slurry
- 2 tablespoons water (for cornstarch slurry)
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Slice vegetables, chop chicken, and mince garlic and ginger before cooking.
- Cook wild rice according to package directions if not already prepared.
- Heat a little sesame oil in a large skillet or wok over medium-high. Sear chicken until golden and cooked through; remove and set aside.
- Stir-fry broccoli, peppers, and zucchini in the same pan until crisp-tender.
- Whisk soy sauce, honey (or brown sugar), rice vinegar, garlic, and ginger; add to the pan. Stir in cornstarch slurry and cook until glossy and thick.
- Return chicken to the pan, toss to coat, and serve over wild rice. Garnish with green onions and sesame seeds.