Chicken & Veggie Stir-Fry with Wild Rice

This Chicken & Veggie Stir-Fry is a colorful, nutrient-packed meal that comes together in just 25 minutes. Served over wild rice, it’s perfect for a wholesome dinner or meal prep lunch that doesn’t skimp on flavor or texture.

Ingredients

For the Stir-Fry:

• 1 cup cooked wild rice (or wild rice blend)

• 1 boneless, skinless chicken breast, cubed

• ½ cup broccoli florets

• ½ cup snap peas

• ¼ red bell pepper, thinly sliced

• ¼ yellow bell pepper, thinly sliced

• ¼ cup carrots, julienned

• ¼ cup green peas (optional)

• 1 tbsp olive oil or sesame oil

For the Sauce:

• 2 tbsp soy sauce

• 1 tbsp hoisin sauce or oyster sauce

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated

• 1 tsp honey or maple syrup (optional, for balance)

Directions

1️⃣ Cook the Chicken

• Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

• Add the cubed chicken, season lightly with salt and pepper, and sauté for 6–8 minutes until golden brown and fully cooked.

• Remove the chicken from the pan and set aside.

2️⃣ Stir-Fry the Vegetables

• In the same pan, add a little more oil if needed.

• Add the broccoli, snap peas, carrots, and bell peppers.

• Stir-fry for 4–5 minutes, stirring often, until veggies are crisp-tender.

3️⃣ Add Sauce & Combine

• Return the cooked chicken to the pan.

• Add in the green peas.

• In a small bowl, mix all sauce ingredients: soy sauce, hoisin (or oyster) sauce, garlic, ginger, and honey/maple syrup.

• Pour the sauce over the stir-fry and mix well to coat.

• Cook everything together for 2–3 more minutes, allowing the sauce to reduce slightly and flavors to combine.

4️⃣ Assemble & Serve

• Serve the hot chicken and vegetable stir-fry over warm cooked wild rice.

• Garnish with sesame seeds or green onions if desired.

• Perfect for an easy dinner or divide into containers for meal prep.

⏱️ Time Overview

️ Servings

Yields: 2 generous servings
Calories: ~500 kcal per serving (estimate may vary depending on oil and sauce used)

Tips & Variations

• Make it vegetarian: Substitute tofu or tempeh for chicken.

• Add crunch: Top with roasted cashews or peanuts.

• Spice it up: Add a dash of chili flakes or sriracha to the sauce.

• No wild rice? Serve over jasmine, basmati, brown rice, or quinoa.

• Low-carb? Serve on cauliflower rice or spiralized zucchini noodles.

Storage & Meal Prep

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: Not ideal due to veggie texture, but you can freeze the cooked chicken separately.

• Reheat: Microwave in 1-minute intervals or sauté gently on the stovetop until warm.

Final Thoughts

This Chicken & Veggie Stir-Fry with Wild Rice is a go-to recipe for busy weeknights, clean eating plans, or healthy lunches. It’s gluten-friendly, loaded with protein and fiber, and bursting with color and flavor.