Description
A vibrant and healthy Rainbow Chicken Stir Fry featuring tender chicken breast and a colorful medley of fresh vegetables tossed in a savory and slightly sweet Asian-inspired sauce. Perfect for a quick and nutritious weeknight dinner.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts, thinly sliced
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
Vegetables and Garnishes
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded carrots
- 3 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Marinate the Chicken: In a bowl, toss the thinly sliced chicken breasts with cornstarch and 1 tablespoon of soy sauce until each piece is evenly coated. This will help create a light crust and enhance the texture when cooked.
- Prepare the Sauce: In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, oyster sauce, honey, and sesame oil. Set the sauce aside for later use.
- 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 it is browned on the outside and cooked through. Once done, remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the same pan. Sauté the minced garlic and grated ginger for about 30 seconds until fragrant but not burned, adding depth of flavor to the dish.
- Cook the Vegetables: Add the red and yellow bell peppers, broccoli florets, snap peas, and shredded carrots to the pan. Stir fry the vegetables for 3 to 4 minutes until they become crisp-tender, retaining their vibrant colors and fresh crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and toss everything together. Continue cooking for another 2 to 3 minutes until the sauce thickens and evenly coats the chicken and vegetables.
- Garnish and Serve: Remove the stir fry from heat. Sprinkle with sliced green onions and sesame seeds for a fresh finish and added texture. Serve hot over steamed rice or noodles for a complete meal.
Notes
- For extra heat, add red pepper flakes or a drizzle of sriracha to the sauce.
- Serve this stir fry over steamed rice, quinoa, or noodles to make it more filling.
- Feel free to substitute or add any vegetables you have on hand, such as zucchini, mushrooms, or baby corn.
- Use low-sodium soy sauce to control the sodium content.
- You can make this recipe gluten-free by using tamari or gluten-free soy sauce.
