Description
Rainbow Chicken Stir Fry is a vibrant and healthy Asian-inspired dish featuring tender chicken breast and a colorful medley of crisp vegetables tossed in a flavorful savory-sweet sauce. This quick and easy stovetop recipe is perfect for a nutritious weeknight dinner, combining protein and fresh produce for a balanced meal.
Ingredients
Scale
Chicken and Sauce
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons soy sauce, divided
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
Vegetables and Garnish
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded carrots
- 3 green onions, sliced
- 1 tablespoon sesame seeds for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken breasts with cornstarch and 1 tablespoon of soy sauce until evenly coated, ensuring the chicken is well covered to achieve a light, crispy texture when cooked.
- Make the sauce: In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, honey, and sesame oil. Set this sauce mixture aside for later use.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Sauté the minced garlic and grated ginger for about 30 seconds, stirring constantly, until fragrant but not browned.
- Cook vegetables: Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and shredded carrots to the pan. Stir fry the vegetables for 3 to 4 minutes until they are crisp-tender, preserving their bright 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 toss everything together, cooking for an additional 2 to 3 minutes. This allows the sauce to thicken and evenly coat the chicken and vegetables.
- Finish and serve: Remove the skillet from heat. Sprinkle the sliced green onions and sesame seeds over the top for garnish. Serve immediately, ideally over steamed rice or noodles for a complete meal.
Notes
- For added heat, sprinkle in red pepper flakes or drizzle with sriracha sauce.
- Feel free to substitute or add other vegetables like snow peas, mushrooms, or zucchini based on availability.
- Serve this stir fry over steamed rice or noodles to make it a full and satisfying meal.
- Ensure not to overcook the vegetables to maintain their bright color and crunchy texture.
