Description
Rainbow Chicken Stir Fry is a vibrant, quick, and healthy Asian-inspired dish featuring tender chicken and a colorful mix of bell peppers, broccoli, snap peas, and carrots, all coated in a savory and slightly sweet sauce. Perfect for a nutritious weeknight dinner, it combines fresh vegetables and lean protein in a flavorful stir fry that comes together in just 30 minutes.
Ingredients
Scale
For the Chicken Marinade
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir Fry
- 2 tablespoons vegetable oil, divided
- 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
For the 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)
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 while you prepare the vegetables.
- 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 until lightly browned and cooked through. Remove the chicken from the pan and set aside.
- Stir Fry the 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 are crisp-tender.
- Add Aromatics: Add the minced garlic and grated fresh ginger to the vegetables. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Prepare and Add the 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 this sauce mixture over the chicken and vegetables.
- Combine and Thicken: Stir everything well to combine. Cook for 2 to 3 minutes until the sauce thickens and evenly coats the chicken and the vegetables.
- Serve: Remove from heat and serve hot, ideally over steamed rice or your choice of noodles for a complete meal.
Notes
- Slice the chicken thinly for quick and even cooking.
- You can substitute shrimp or tofu for the chicken if desired for variation or dietary preferences.
- Adjust the sweetness or saltiness by adding more honey or soy sauce to taste.
- Use low sodium soy sauce to control the sodium content and make it a healthier option.
- For a gluten-free version, ensure soy sauce and oyster sauce used are certified gluten-free or use tamari and gluten-free oyster sauce alternatives.
