Description
A vibrant and healthy Rainbow Chicken Stir Fry bursting with colorful vegetables and tender chicken breast, tossed in a savory and slightly sweet sauce. Perfect for a quick and flavorful weeknight dinner that’s both nutritious and satisfying.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded purple cabbage
- 1 large carrot, julienned
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/4 cup low sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1/4 cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Cooking Oil
- 2 tablespoons vegetable oil, divided
Instructions
- Marinate the chicken: In a medium bowl, toss the thinly sliced chicken breast with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 minutes to enhance flavor and tenderize the meat.
- Prepare the sauce: In a small bowl, whisk together 1/4 cup low sodium soy sauce, oyster sauce, honey, sesame oil, chicken broth, and the cornstarch slurry. This mixture will create a flavorful and glossy sauce to coat the stir fry.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, cooking for 3 to 4 minutes on each side until fully cooked and slightly browned. Remove the chicken from the pan and set aside.
- Stir-fry the aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Stir fry the minced garlic and grated ginger for about 30 seconds until fragrant but not burnt.
- Cook the vegetables: Add the sliced red and yellow bell peppers, broccoli florets, snap peas, shredded purple cabbage, and julienned carrot to the pan. Stir fry for 4 to 5 minutes until the vegetables are crisp-tender, retaining their vibrant colors and crunch.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to combine. Cook for an additional 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Garnish and serve: Sprinkle the sliced green onions on top and serve immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- Cut all vegetables into similar sizes for even cooking and texture.
- For variation, substitute chicken with shrimp or tofu according to preference.
- Serve over steamed rice or your choice of noodles to make it a hearty meal.
- Use low sodium soy sauce to control the saltiness in the dish.
