Description
Wild Rice Chicken Stir-Fry with Fresh Veggies is a vibrant dish that brings together tender chicken and an array of colorful vegetables, all tossed in a flavorful sauce over hearty wild rice. Perfect for busy weeknight dinners or meal prep, this recipe is not only quick to prepare but also bursting with nutrition. The delightful combination of textures and flavors will leave you satisfied and eager for seconds.
Ingredients
Scale
- 300g chicken breast, cut into bite-sized pieces
- 1 cup cooked wild rice blend
- 1 cup broccoli florets
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 1 cup sugar snap peas
- 1 cup trimmed green beans
- 2 tbsp vegetable oil
- 3 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 2 cloves garlic, minced
- 1 tsp cornstarch
- 1 tsp sesame oil
- Salt & pepper
- 1 tbsp rice vinegar
- 2 tbsp water
Instructions
- Marinate the chicken: In a bowl, mix chicken with soy sauce, cornstarch, sesame oil, salt, and pepper. Let it marinate for about 10 minutes.
- Prepare the sauce: Whisk together soy sauce, oyster sauce (or alternative), honey or maple syrup, rice vinegar, and water in a separate bowl.
- Cook the chicken: Heat vegetable oil in a wok over medium-high heat. Add marinated chicken and cook until browned and cooked through (about 5-7 minutes). Remove from the wok.
- Sauté the vegetables: In the same wok, sauté garlic and ginger until fragrant. Add broccoli, bell peppers, sugar snap peas, and green beans; stir-fry for about 3-4 minutes.
- Combine: Return chicken to the wok with vegetables. Add cooked wild rice and sauce; toss to combine until everything is well coated.
- Serve: Enjoy immediately or store for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe (250g)
- Calories: 397
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 75mg