Description
A colorful teriyaki chicken stir fry with rainbow veggies served on wild rice.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, julienned
- 1 cup snap peas
- 2 cups cooked wild rice
- 1/4 cup teriyaki sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add garlic and ginger, sauté for 1 minute.
- Add chicken and cook until browned.
- Add bell peppers, broccoli, carrots, and snap peas.
- Stir-fry for 5-7 minutes until veggies are tender.
- Pour in teriyaki sauce and mix well.
- Serve over cooked wild rice.
Notes
- Feel free to use any vegetables you prefer.
- Adjust teriyaki sauce to your taste.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: colorful teriyaki chicken stir fry recipe, rainbow veggies, wild rice