If you have been craving a vibrant, healthy, and utterly delicious meal, the Rainbow Chicken Stir Fry Recipe is your new best friend in the kitchen. This colorful dish is packed with crunchy vegetables, tender chicken, and a flavorful sauce that ties everything together beautifully. It’s an explosion of colors and textures that not only pleases the eyes but also delivers on taste and nutrition. Plus, it’s quick to make, making it perfect for busy weeknights when you want something wholesome yet exciting. Trust me, once you try this Rainbow Chicken Stir Fry Recipe, it will become a staple you reach for again and again.
Ingredients You’ll Need
Every ingredient in this recipe is essential to creating that perfect balance of crunch, flavor, and color. From the juicy chicken strips to the crisp vegetables and the tangy-sweet sauce, each element plays a key role in bringing this dish to life.
- 1 pound boneless skinless chicken breast: Thinly sliced for quick cooking and tenderness.
- 2 tablespoons soy sauce: Adds a salty, umami depth to the chicken.
- 1 tablespoon cornstarch: Helps create a silky coating on the chicken, trapping juiciness.
- 2 tablespoons vegetable oil: Ideal for high-heat stir-frying without overpowering flavors.
- 1 red bell pepper, sliced: Brings sweetness and vibrant red color.
- 1 yellow bell pepper, sliced: Adds a cheerful yellow hue and crisp texture.
- 1 cup broccoli florets: Offers a satisfying crunch and bursts of green.
- 1 cup snap peas: Fresh and sweet, perfect for that snap when you bite in.
- 1 cup shredded purple cabbage: Gives a lovely purple shade and slight earthiness.
- 1 medium carrot, julienned: Adds a subtle sweetness and bright orange pop.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth.
- 1 tablespoon fresh ginger, grated: Delivers a zesty, fresh kick.
- ¼ cup low-sodium soy sauce: Forms the savory base of the stir fry sauce.
- 2 tablespoons honey: Balances the saltiness with natural sweetness.
- 1 tablespoon rice vinegar: Adds a light tang to brighten the flavors.
- 1 teaspoon sesame oil: Gives a nutty fragrance and depth.
- ½ teaspoon crushed red pepper flakes: Brings a gentle heat to awaken your taste buds.
- 2 green onions, sliced: Perfect fresh garnish with a mild onion flavor.
- 1 tablespoon sesame seeds: Adds subtle crunch and nuttiness on top.
How to Make Rainbow Chicken Stir Fry Recipe
Step 1: Prepare and Marinate the Chicken
Start by tossing the thinly sliced chicken breast with 2 tablespoons of soy sauce and cornstarch in a medium bowl. This simple step not only flavors the chicken but also helps create a silky coating that locks in moisture while you cook.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips in a single layer and let them cook for 4 to 5 minutes, stirring occasionally, until they are fully cooked through and lightly browned. This golden exterior adds a lovely texture contrast. Once done, set the chicken aside for now.
Step 3: Stir-Fry the Vegetables
Add the remaining 1 tablespoon of vegetable oil to the same pan and toss in the bell peppers, broccoli florets, snap peas, shredded cabbage, and julienned carrot. Stir-fry these colorful veggies for 4 to 5 minutes until they are crisp-tender—just the right level of doneness to keep their vibrant crunch and nutrition intact. Then, add minced garlic and grated ginger and cook for an extra 30 seconds to release their fragrant aromas.
Step 4: Whisk the Sauce and Combine
While the veggies cook, whisk together the remaining ¼ cup of soy sauce, honey, rice vinegar, sesame oil, and crushed red pepper flakes in a small bowl. Pour this flavorful sauce over the cooked vegetables in the pan, return the chicken to the mixture, and stir everything together well. Let it cook for 2 to 3 minutes, just enough for the sauce to thicken slightly and coat every delicious bite.
How to Serve Rainbow Chicken Stir Fry Recipe
Garnishes
Don’t skip the finishing touches! Sprinkle the sliced green onions and sesame seeds on top to introduce a fresh crunch and nutty pop that elevates the entire dish. These garnishes make the meal feel extra special and vibrant on the plate.
Side Dishes
This Rainbow Chicken Stir Fry Recipe shines beautifully when served over steamed jasmine rice or fluffy noodles. These simple sides soak up the luscious sauce and round out the meal perfectly. For a lighter option, try cauliflower rice or zucchini noodles to keep things fresh and gluten-free.
Creative Ways to Present
Thinking outside the bowl? Serve your stir fry wrapped in warm lettuce leaves for a fun, hands-on experience. Or lay it over a bed of quinoa to add extra protein and texture. The colorful vegetables in this dish make it an eye-catching centerpiece no matter how you present it.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare because this dish disappears fast), store them in an airtight container in the refrigerator for up to 3 days. The veggies hold their crunch well when reheated gently.
Freezing
While you can freeze this stir fry, some vegetables might soften upon thawing. If you plan to freeze, it’s best to store the chicken and sauce separately from the veggies for optimal texture. Frozen portions will keep well for up to 2 months.
Reheating
Reheat leftovers in a skillet over medium heat to maintain the crispness of the vegetables and warm through the chicken evenly. Avoid microwaving directly as it can make the veggies soggy.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp, beef strips, or tofu all work wonderfully in this Rainbow Chicken Stir Fry Recipe. Just adjust the cooking time accordingly to ensure your protein is cooked perfectly.
What can I substitute if I don’t have cornstarch?
You can use arrowroot powder or potato starch as a thickening substitute to coat the chicken. These alternatives will still give you that silky texture the cornstarch provides.
Is this recipe gluten-free?
To make the Rainbow Chicken Stir Fry Recipe gluten-free, swap soy sauce for tamari or coconut aminos. Everything else in the recipe is naturally gluten-free, making it easy to adapt.
Can I add more spice?
Definitely! Increase the amount of crushed red pepper flakes or add fresh sliced chili peppers to the stir fry sauce for an extra kick. It’s all about customizing to your heat preference.
How do I keep the vegetables crisp when cooking?
Cook the vegetables over medium-high heat quickly and avoid overcrowding your pan, which can cause them to steam rather than stir-fry. Cutting veggies into uniform sizes also helps ensure even cooking and consistent crispness.
Final Thoughts
The Rainbow Chicken Stir Fry Recipe is a celebration of flavors, colors, and textures that makes every dinner feel like a feast. It’s simple enough for weeknights yet impressive enough to serve guests, and its versatility means you can adapt it endlessly. Give it a try and enjoy the delightful crunch and savory-sweet sauce that makes this dish such a winner. Your taste buds will thank you!
Print
Rainbow Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Dairy-Free
Description
A vibrant and healthy Rainbow Chicken Stir Fry packed with colorful vegetables and tender chicken strips, coated in a savory-sweet sauce. This quick and easy stir-fry is perfect for a nutritious weeknight dinner, offering a delightful balance of flavors and textures inspired by Asian cuisine.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breast, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded purple cabbage
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon crushed red pepper flakes
Garnish
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 2 tablespoons vegetable oil (divided)
Instructions
- Prepare the chicken: In a medium bowl, toss the sliced chicken with 2 tablespoons soy sauce and cornstarch until the pieces are evenly coated. This helps to tenderize the chicken and create a light coating.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally, until the chicken is fully cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Stir-fry the vegetables: Add the remaining tablespoon of vegetable oil to the same pan. Stir-fry the sliced red and yellow bell peppers, broccoli florets, snap peas, shredded purple cabbage, and julienned carrot for 4 to 5 minutes until the vegetables are crisp-tender.
- Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant. This step builds the aromatic base of the dish.
- Mix the sauce: In a small bowl, whisk together the ¼ cup low-sodium soy sauce, honey, rice vinegar, sesame oil, and crushed red pepper flakes. This sauce provides a perfect balance of sweet, salty, tangy, and spicy flavors.
- Combine and simmer: Return the cooked chicken to the pan with the vegetables. Pour the sauce over the ingredients and stir well to coat everything evenly. Cook for 2 to 3 minutes, allowing the sauce to thicken slightly and cling to the chicken and vegetables.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds for added flavor and crunch. Serve hot, ideally over steamed rice or noodles for a complete meal.
Notes
- For a gluten-free version, substitute regular soy sauce with tamari or coconut aminos.
- Feel free to swap in other colorful vegetables such as zucchini, mushrooms, or baby corn to customize the stir fry.
- Cut all vegetables into similar sizes to ensure even cooking and consistent texture.
