Ingredients
Scale
- 300g chicken breast, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- Salt & pepper
- 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
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar
- 2 tbsp water
Instructions
- Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, cornstarch, sesame oil, salt, and pepper. Let it marinate for 10 minutes.
- Prepare the sauce: Mix soy sauce, honey or maple syrup, rice vinegar, and water in another bowl until well combined.
- Cook the chicken: Heat vegetable oil in a wok over medium-high heat. Add the marinated chicken and cook until browned and fully cooked. Set aside.
- Sauté the veggies: In the same wok, sauté minced garlic and grated ginger for about 30 seconds. Add all the vegetables and stir-fry for 3-4 minutes until crisp-tender.
- Combine: Return the chicken to the wok, add cooked wild rice and prepared sauce, tossing everything together until heated through.
- Serve immediately or store leftovers in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: About 1/4 of recipe (approx. 250g)
- Calories: 480
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 85mg