Description
A vibrant and healthy Rainbow Chicken Stir Fry featuring tender chicken and a medley of colorful vegetables, quickly stir-fried for a delicious weeknight dinner packed with flavor and nutrition.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tsp cornstarch
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or snow peas
- 1 medium carrot, thinly sliced
- 3 cloves garlic, minced
- 1 tsp ginger, minced
Sauce & Cooking
- 2 tbsp vegetable oil (divided)
- ¼ cup chicken broth or water
- 2 tbsp hoisin sauce (or oyster sauce)
- 1 tbsp soy sauce
- 1 tsp sesame oil
Optional Garnishes
- Sesame seeds
- Sliced green onions
Instructions
- Marinate Chicken: Toss the thinly sliced chicken breast or thighs with 2 tablespoons of soy sauce and 1 teaspoon of cornstarch. Let it marinate for 10 minutes while you prepare the vegetables to enhance the flavor and tenderize the meat.
- Stir-Fry Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 4 to 5 minutes until the chicken turns golden brown and is cooked through. Remove the chicken from the pan and set aside.
- Stir-Fry Vegetables: Add the remaining 1 tablespoon of vegetable oil to the same pan. Sauté the minced garlic and ginger for about 30 seconds to release their aromas. Then add the sliced carrots and broccoli florets and stir-fry for 2 minutes. Follow by adding the sliced red and yellow bell peppers along with the snap peas, cooking everything for another 2 to 3 minutes until the vegetables are crisp-tender.
- Combine & Sauce: Return the cooked chicken to the pan with the vegetables. Pour in the chicken broth (or water), hoisin sauce, 1 tablespoon soy sauce, and sesame oil. Stir everything together thoroughly and cook for 1 to 2 minutes until the sauce is well distributed and the dish is heated through.
- Serve: Remove from heat and optionally sprinkle with sesame seeds and sliced green onions for extra texture and flavor. Serve hot over steamed rice, quinoa, or noodles for a complete meal.
Notes
- Slice vegetables uniformly for even cooking and the best texture.
- Maintain high heat during stir-frying to keep the vegetables crisp and colorful.
- For a vegetarian or seafood version, substitute chicken with tofu or shrimp.
- Use a wok or large non-stick skillet to ensure quick and even cooking.
