Description
A vibrant and healthy Rainbow Chicken Stir Fry featuring a colorful mix of bell peppers, broccoli, snap peas, and carrots tossed with tender, marinated chicken breasts in a flavorful Asian-inspired sauce. Perfect for a quick weeknight dinner that’s both nutritious and satisfying.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, thinly sliced
- 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 carrots
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/3 cup low sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Other
- 2 tablespoons vegetable oil, divided
Instructions
- Marinate the chicken: In a bowl, toss the thinly sliced chicken breasts with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Let it marinate for 10 minutes to tenderize and absorb flavor.
- Cook the chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 4 to 5 minutes until lightly browned and cooked through. Remove from pan and set aside.
- Stir fry vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Add the sliced red and yellow bell peppers, broccoli florets, snap peas, and shredded carrots. Stir fry for 3 to 4 minutes until the vegetables become crisp-tender.
- Add aromatics: Add the minced garlic and grated ginger to the vegetables. Cook for 30 seconds, stirring constantly until fragrant but not browned.
- Prepare and add sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce, honey, sesame oil, rice vinegar, and the cornstarch slurry. Return the cooked chicken to the skillet and pour in the sauce mixture. Stir well to combine.
- Finish cooking: Cook for 2 to 3 minutes while stirring, allowing the sauce to thicken and evenly coat the chicken and vegetables.
- Serve: Serve the rainbow chicken stir fry hot over cooked rice or noodles for a delicious meal.
Notes
- Slice the chicken thinly for quick and even cooking.
- Substitute tamari or coconut aminos for a gluten-free option.
- Swap in your favorite vegetables such as zucchini, mushrooms, or baby corn for variety.
- Ensure high heat during stir frying for a crisp tender texture.
