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
Scale
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.
