Teriyaki Chicken with Mixed Vegetables and Wild Rice (Print-Friendly Version)

Cornstarch-coated chicken and colorful vegetables are tossed with a honey-soy sauce and one cup of cooked wild rice. Prepare the rice before starting this skillet meal. Separate the starch used on chicken from the slurry used to thicken the sauce.

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# Ingredients You’ll Need:

→ Protein

01 - 1 lb boneless skinless chicken breast

02 - 2 tablespoons cornstarch

→ Cooking Oil

03 - 1 tablespoon vegetable oil

→ Grains

04 - 1 cup cooked wild rice

→ Vegetables

05 - 1 red bell pepper, chopped

06 - 1 yellow bell pepper, chopped

07 - 1 cup broccoli florets

08 - 1/2 cup snap peas

09 - 1/2 cup chopped carrots

10 - 1/4 cup green peas

11 - 2 tablespoons chopped scallions

→ Garnish (Optional)

12 - Fresh cilantro or sesame seeds

→ Teriyaki Sauce

13 - 1/4 cup low-sodium soy sauce

14 - 2 tablespoons honey

15 - 1 tablespoon rice vinegar

16 - 1 tablespoon sesame oil

17 - 1 garlic clove, minced

18 - 1 teaspoon grated fresh ginger

19 - 1 tablespoon cornstarch mixed with 2 tablespoons cold water

# How to Make It:

01 - Prepare and measure one cup of cooked wild rice before starting.

02 - Cut chicken into even bite-size pieces and toss with its two tablespoons of cornstarch. Mix soy sauce, honey, vinegar, sesame oil, garlic and ginger separately.

03 - Re-stir the separate cornstarch-and-water slurry and keep it ready.

04 - Heat vegetable oil in a wide skillet and cook chicken in batches if needed until the thick centers reach 165°F. Transfer to a clean plate.

05 - Stir-fry carrots and broccoli, then peppers and snap peas, until tender to your preference.

06 - Add green peas and cook through. Return chicken, pour in sauce and simmer gently.

07 - Add slurry gradually until coated, then fold in the cooked rice and heat the whole mixture to 165°F. Finish with scallions and optional cilantro or sesame seeds.

# Extra Suggestions:

01 - No: measure one cup of already cooked wild rice.

02 - Two tablespoons coat the chicken.

03 - Slice carrots thinly and keep broccoli florets small.

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