This Colorful Teriyaki Chicken Stir-Fry is your answer to fast, vibrant, and nourishing weeknight dinners. Packed with crisp-tender veggies and juicy chicken bites, it’s all tossed in a sticky-sweet homemade teriyaki glaze that coats every grain of nutty wild rice. Every bite is a rainbow of flavors and textures.

Whether you’re meal-prepping lunches or feeding a hungry family, this dish is a total crowd-pleaser. It’s a great way to use up leftover vegetables and makes healthy eating feel bold and flavorful—not boring. Bonus: It reheats like a dream!

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts or thighs work best for this recipe. Chicken thighs bring a richer flavor, while breasts cook quickly and stay lean. If you’re short on time, rotisserie chicken tossed in teriyaki sauce can be a convenient shortcut.

Ingredients for the Colorful Teriyaki Chicken Stir-Fry

Chicken: The protein star of this recipe. Tender, bite-sized pieces soak up the sweet-savory glaze.

Bell Peppers (Red, Yellow, Orange): Add crunch and a sweet, fruity flavor. They also bring the “rainbow” to your stir-fry.

Broccoli Florets: Brings earthy balance and soaks up the sauce beautifully.

Snow Peas or Sugar Snap Peas: Fresh snap and vibrant green contrast.

Carrots: Slightly sweet and hearty with a great crunch.

Green Onions: A mild oniony sharpness that finishes the dish perfectly.

Garlic & Ginger: Essential for building flavor in the stir-fry base.

Teriyaki Sauce: You can use store-bought or make your own with soy sauce, honey, rice vinegar, garlic, and ginger.

Wild Rice or Brown Rice: Nutty, hearty base that absorbs all the sauce and delivers more texture than white rice.

Sesame Oil: Adds depth and toasty aroma.

Cornstarch Slurry (Cornstarch + Water): Thickens the sauce so it clings to every bite.

How To Make the Colorful Teriyaki Chicken Stir-Fry

Step 1: Prep and Chop Everything

Before you start cooking, prep all your ingredients. Chop the chicken into bite-sized pieces, slice the bell peppers, cut the broccoli into florets, and trim the snow peas. Have your garlic, ginger, and green onions ready.

Step 2: Sear the Chicken

Heat sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s golden brown and cooked through, about 5–7 minutes. Remove the chicken from the pan and set aside.

Step 3: Stir-Fry the Veggies

In the same skillet, add a bit more sesame oil if needed. Toss in the garlic and ginger, then immediately add the bell peppers, carrots, snow peas, and broccoli. Stir-fry for about 4–5 minutes until the veggies are tender-crisp.

Step 4: Add Chicken and Teriyaki Sauce

Return the cooked chicken to the pan. Pour in the teriyaki sauce and toss everything to coat. Let it simmer for a couple of minutes so the flavors meld together.

Step 5: Thicken the Sauce

Stir in the cornstarch slurry and cook for another 1–2 minutes until the sauce thickens and coats the stir-fry beautifully.

Step 6: Serve Over Rice

Spoon the stir-fry over warm wild or brown rice. Sprinkle with sliced green onions and an optional sesame seed garnish for extra flavor.

How to Serve and Store Teriyaki Chicken Stir-Fry

Serve the stir-fry hot over a bed of wild rice, brown rice, or even cauliflower rice for a low-carb option. Garnish with sesame seeds or a drizzle of extra teriyaki sauce if you like it saucier.

For storage, let leftovers cool completely and place them in airtight containers. Refrigerate for up to 4 days. This meal also freezes beautifully—just reheat in the microwave or a skillet with a splash of water or soy sauce to loosen the glaze.

Frequently Asked Questions

Can I use frozen vegetables?

Absolutely. Frozen stir-fry veggie blends work well—just be sure to cook off excess moisture so your sauce doesn’t get watery.

How do I make it spicier?

Add a squirt of sriracha or a sprinkle of red pepper flakes when stir-frying for a spicy kick.

Can I make this gluten-free?

Yes! Use a gluten-free soy sauce or tamari in your teriyaki sauce, and double-check any store-bought sauces you use.

What’s the best substitute for wild rice?

Brown rice, quinoa, or even soba noodles are great alternatives.

Can I meal prep this for the week?

Definitely! This stir-fry holds up really well in the fridge. Just portion it into containers with rice for easy grab-and-go lunches.

Do I need a wok?

Not at all. A large skillet works just fine for this recipe—just make sure it’s hot enough to sear the ingredients.

Want More Dinner Ideas with a Flavor Twist?

If this Teriyaki Chicken Stir-Fry is a hit in your kitchen, you’ll want to try these next:

Easy Thai Red Curry Dumpling Soup – cozy and bold with rich curry flavors.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce – protein-packed and satisfying.
Chicken Scampi with Garlic Parmesan Rice – comfort food with a gourmet touch.
Healthy Mediterranean Salmon Dinner – light and nourishing with zesty flavor.
One-Pot Creamy Beef and Garlic Butter Pasta – hearty and indulgent.

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I’d love to hear how your stir-fry turned out! Did you go heavy on the veggies? Try a different sauce? Let’s swap ideas in the comments.

Colorful Teriyaki Chicken Stir-Fry Recipe with Rainbow Veggies and Wild Rice

Author: Jam Scott
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This colorful teriyaki chicken stir-fry is packed with juicy chicken, vibrant rainbow vegetables, and nutty wild rice all tossed in a glossy, homemade teriyaki glaze. Perfect for quick weeknight dinners or meal prep, it’s nutritious, flavorful, and reheats beautifully.

Instructions

1. Chop the chicken, slice the vegetables, and prep the garlic, ginger, and green onions.

2. In a large skillet or wok, heat sesame oil over medium-high heat. Add chicken and sear for 5–7 minutes until golden and cooked through. Remove and set aside.

3. Add more oil if needed, then stir-fry garlic, ginger, peppers, carrots, peas, and broccoli for 4–5 minutes until just tender.

4. Return chicken to the pan. Pour in the teriyaki sauce and toss to coat.

5. Stir in the cornstarch slurry (cornstarch + water) and simmer until the sauce thickens.

6. Serve hot over warm wild rice or brown rice. Garnish with green onions or sesame seeds.