Name: Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-inspired
Ingredients: 1 pound chicken breast; 2 cups cooked wild rice; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup broccoli florets; 1 cup sugar snap peas; 1 carrot, thinly sliced; ½ cup green peas; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ¼ cup soy sauce; 1½ tablespoons honey; 1 tablespoon rice vinegar; 2 teaspoons cornstarch (divided); 1 teaspoon sesame oil; 2 tablespoons olive oil or avocado oil

I’ve made a lot of stir-fries over the years, but this Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice is something special. It’s bold, colorful, and ridiculously satisfying. The savory-sweet teriyaki glaze wraps every grain of wild rice and every bite of juicy chicken in a flavor bomb, while the vibrant veggies—think red peppers, broccoli, and snap peas—bring the crunch and freshness that keeps you going back for seconds (or thirds, honestly).

What I love most about this dish is how it’s both comforting and energizing. The wild rice gives it a nutty chewiness you don’t get with white rice, and the medley of vegetables makes every bite feel alive. It’s one of those recipes I turn to when I want a meal that feels good and tastes amazing without spending all day in the kitchen. Perfect for meal prep, quick weeknight dinners, or when you’re craving takeout but want something healthier and homemade.

Why You’ll Love This Teriyaki Chicken Stir-Fry

Packed with flavor: The homemade teriyaki sauce coats everything in sticky, sweet-salty goodness.

Nutrient-dense: Colorful veggies + lean protein + hearty wild rice = a balanced, wholesome meal.
Quick to make: Comes together in under 30 minutes.
Meal prep approved: Stores like a dream and tastes even better the next day.

Customizable: Swap out veggies, proteins, or even the grain based on what you’ve got.

What Kind of Chicken Should I Use for Teriyaki Stir-Fry?

Boneless, skinless chicken breast is my go-to for this recipe because it’s lean, cooks quickly, and stays tender when stir-fried properly. However, chicken thighs are a fantastic alternative if you want a juicier, more flavorful bite—thanks to their higher fat content, they stay succulent even if slightly overcooked.

I always cut the chicken into bite-sized chunks before marinating it briefly in a bit of soy sauce and cornstarch. This gives the pieces that silky, almost velvety texture you get in restaurant-style stir-fries and helps the teriyaki sauce cling to every nook.

Options for Substitutions

If you’re missing an ingredient or need to cater to dietary needs, this recipe is extremely flexible:

Protein swaps: Try tofu, tempeh, or shrimp in place of chicken. Tofu works especially well when crisped up in a pan before saucing.
Veggie variations: You can use whatever’s in your fridge—zucchini, mushrooms, snap peas, baby corn, or shredded cabbage all work beautifully.

Rice alternatives: Brown rice, quinoa, or cauliflower rice can easily replace wild rice depending on your preferences.
Gluten-free option: Use tamari or coconut aminos instead of soy sauce for a gluten-free version of the teriyaki sauce.
Low-sugar version: Swap out the sugar or honey in the teriyaki sauce for a natural sweetener like monk fruit or maple syrup.

This dish is built to be adjusted to your taste and your pantry—don’t be afraid to get creative.

Ingredients for This Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice

Chicken breast – The lean protein base that soaks up all the delicious teriyaki flavor.
Wild rice – Adds a nutty, chewy texture and makes the dish more filling than plain white rice.

Red bell pepper – Brings a juicy crunch and mild sweetness.
Yellow bell pepper – Adds color and a vibrant, fruity bite.
Broccoli florets – Offers that earthy, slightly bitter contrast and loads of fiber.

Sugar snap peas – Crisp and naturally sweet, they brighten up every bite.
Carrots – Sliced thin, they add texture and a subtle sweetness.
Green peas – Pop with every bite and add to the visual variety.

Garlic – Infuses the stir-fry with bold aromatic depth.
Fresh ginger – Adds a warm, peppery zing that enhances the sauce.
Soy sauce – The umami backbone of the teriyaki glaze.

Honey (or brown sugar) – Balances the saltiness with a sticky sweetness.
Rice vinegar – Lifts the sauce with a touch of acidity.
Cornstarch – Thickens the sauce and coats the chicken for that glossy finish.

Sesame oil – A finishing drizzle adds deep nutty flavor.
Olive oil or avocado oil – Used for stir-frying, with a high smoke point and neutral taste.

These ingredients come together to create a stir-fry that’s balanced in taste, color, and texture—and irresistibly crave-worthy.

Step 1: Cook the Wild Rice

Start by cooking the wild rice according to package instructions. It usually takes about 35–45 minutes, so get it going first. You can also use pre-cooked or leftover wild rice to save time.

Step 2: Prep the Chicken

Cut the chicken breast into bite-sized pieces. Toss them in a bowl with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Let it sit for 10–15 minutes while you prep the other ingredients—this quick marinade helps tenderize the chicken and adds flavor from the inside out.

Step 3: Chop the Veggies

Slice the bell peppers, carrots, and snap peas into similar-sized pieces for even cooking. Break the broccoli into small florets. If you’re using fresh ginger and garlic, mince both finely so they blend smoothly into the sauce.

Step 4: Make the Teriyaki Sauce

In a small bowl, whisk together ¼ cup soy sauce, 1½ tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 1 teaspoon grated ginger, and 1 clove of minced garlic. Set it aside—this will thicken once heated and coat the stir-fry beautifully.

Step 5: Cook the Chicken

Heat a large skillet or wok over medium-high heat with a splash of oil. Add the chicken in a single layer. Cook for about 5–6 minutes until golden brown and fully cooked, stirring occasionally. Remove the chicken from the pan and set it aside.

Step 6: Stir-Fry the Vegetables

In the same pan, add a little more oil if needed. Stir-fry the vegetables starting with the carrots and broccoli (they take longer), then add the bell peppers, snap peas, and peas. Cook everything for about 5–6 minutes until just tender but still crisp.

Step 7: Combine Everything

Return the cooked chicken to the pan. Pour the teriyaki sauce over everything and toss to coat. Let it simmer for a couple of minutes until the sauce thickens and clings to the chicken and veggies.

Step 8: Add the Rice

Finally, stir in the cooked wild rice. Mix well so every grain gets coated in sauce and mingles with the veggies. Cook for 1–2 more minutes until everything is hot and combined.

How Long to Cook the Teriyaki Chicken Stir-Fry

The entire stir-fry process, once everything is prepped, takes around 15–20 minutes:

Chicken: 5–6 minutes to cook through
Vegetables: 5–6 minutes to stir-fry
Simmer with sauce and combine with rice: 3–5 minutes

If you’ve cooked your wild rice in advance (or are using leftovers), you can have this dish on the table in under 30 minutes total. It’s fast, filling, and made for busy days.

Tips for Perfect Teriyaki Chicken Stir-Fry

Prep everything first: Stir-frying moves fast. Have your chicken chopped, sauce mixed, and veggies ready before you turn on the heat.
Cook in batches if needed: If your pan is small, cook the chicken and veggies separately to avoid steaming. You want sear, not sogginess.

Use high heat: A hot pan gives you that golden char and keeps the vegetables crisp.
Don’t overcook the veggies: They should still have a little bite—bright and fresh, not limp.
Taste and adjust: Depending on the soy sauce and honey you use, you may want to tweak the sauce. Taste it before you pour it in.

Finish with sesame oil: Just a drizzle at the end brings a deep, toasty flavor that ties the dish together beautifully.

Watch Out for These Mistakes While Cooking

Overcrowding the pan: This causes steaming instead of stir-frying. Work in batches if needed to keep everything crisp.
Skipping the cornstarch marinade: That small step helps the chicken stay tender and gives it a light, velvety coating.

Using too much sauce: It can overwhelm the dish and make it soggy. The right amount should glaze, not drown.
Overcooking the vegetables: Stir-fried veggies should be vibrant and slightly crisp. Keep a close eye and don’t walk away.
Adding sauce too early: Always add the teriyaki sauce after the chicken and veggies are mostly cooked, so it can thicken without burning.

Not heating the pan enough: Stir-frying requires high heat for the best texture and caramelization.
Undercooking the wild rice: It needs to be fully cooked before mixing in, or you’ll end up with chewy, tough grains.

What to Serve With Teriyaki Chicken Stir-Fry?

1. Miso Soup

A light, savory starter that pairs beautifully with the umami flavors of the stir-fry.

2. Steamed Edamame

Simply seasoned with sea salt, these make a great protein-packed appetizer or side.

3. Asian Cucumber Salad

Cool, tangy, and refreshing—great for balancing out the richness of the teriyaki sauce.

4. Kimchi

If you like a spicy, fermented kick on the side, kimchi adds bold contrast.

5. Pickled Ginger

Cleanses the palate between bites and adds a zesty note to the meal.

6. Pan-Fried Dumplings

Make it a feast with some crispy veggie or chicken dumplings on the side.

7. Seaweed Salad

Earthy and mineral-rich, this adds another layer of flavor and texture.

8. Fresh Pineapple Slices

The sweetness of fresh fruit is a perfect post-meal refresher and complements the teriyaki glaze.

Storage Instructions

This Teriyaki Chicken Stir-Fry stores like a dream, making it perfect for meal prep or leftovers.

Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen over time, making the leftovers even better.

Freezer: You can freeze it for up to 2 months, though the veggies might soften a bit. Let it cool completely before freezing, and reheat in a pan or microwave straight from frozen.
Reheating: Add a splash of water or soy sauce before reheating to loosen up the sauce. Microwave in 1-minute intervals or warm gently on the stovetop.

Estimated Nutrition (Per Serving – Makes 4 Servings)

Calories: ~430

Protein: 32g
Carbohydrates: 45g
Fat: 14g

Saturated Fat: 2.5g
Fiber: 6g
Sugar: 9g

Sodium: 780mg
Cholesterol: 65mg

This is a nutrient-dense, well-balanced meal with plenty of protein, fiber-rich veggies, and a moderate calorie count that makes it suitable for both lunch and dinner.

Frequently Asked Questions

1. Can I make this recipe vegetarian?

Absolutely. Swap the chicken for tofu or tempeh. Just press the tofu to remove excess moisture, then pan-fry it until golden before adding it to the stir-fry.

2. Is wild rice necessary, or can I use another kind?

Wild rice adds a nutty depth, but you can use brown rice, jasmine rice, or even quinoa. For low-carb versions, cauliflower rice works well too.

3. Can I use store-bought teriyaki sauce?

Yes, though homemade gives you more control over the flavor and ingredients. If using store-bought, choose a low-sodium version and skip the added soy sauce in the recipe.

4. How do I keep the veggies from getting soggy?

Use high heat and don’t overcrowd the pan. Stir-fry quickly so they stay crisp-tender and keep their vibrant color.

5. Can I make this dish ahead of time?

Yes! It stores wonderfully in the fridge for up to 4 days. Perfect for meal prep or next-day lunches.

6. What’s the best oil to use for stir-frying?

Use a neutral oil with a high smoke point like avocado oil, grapeseed oil, or light olive oil. Sesame oil is best used at the end for flavor.

7. How do I thicken the teriyaki sauce if it’s too thin?

Let it simmer for a few minutes after adding it to the pan. The cornstarch in the sauce thickens it beautifully when heated.

8. Can I make this gluten-free?

Yes! Just use tamari or coconut aminos instead of regular soy sauce, and make sure any other sauces or add-ins are labeled gluten-free.

Conclusion

This Next-Level Teriyaki Chicken Stir-Fry with Rainbow Veggies & Wild Rice hits all the right notes—savory, slightly sweet, packed with texture, and bursting with color. It’s one of those recipes that proves quick cooking doesn’t mean boring food. With just a bit of prep and a hot pan, you can whip up a meal that’s good for your body and soul. Whether you’re feeding the family, meal prepping for the week, or just craving better-than-takeout flavor, this stir-fry delivers every single time.