Description
This vibrant Rainbow Chicken Stir Fry is a quick and colorful Asian-inspired dish packed with a variety of fresh vegetables and tender strips of chicken thighs. Ready in just 8 minutes, it’s perfect for a healthy, nutrient-rich meal that brings cheer to your day with its rainbow of vegetables and glossy, savory sauce.
Ingredients
Scale
Sauce:
- 4 tsp cornflour / cornstarch
- 1 cup water
- 1 tbsp oyster sauce (or vegetarian oyster sauce)
- 2 tbsp Chinese cooking wine
- 2 tbsp light soy sauce or all-purpose soy sauce
- Pinch of white pepper (or black pepper)
Chicken:
- 350g (12 oz) boneless chicken thighs, cut in half and then into 1 cm (0.4″) strips
- 1 tbsp Chinese cooking wine
- Pinch of white pepper
Rainbow Stir Fry:
- 2 tbsp peanut oil (or vegetable or canola oil)
- 4 garlic cloves, finely minced
- 3 green onion stems, cut into 4 cm (2″) lengths, white and green parts separated
- 1 cup sugar snap peas or small snow peas, strings removed
- 1/2 red capsicum (bell pepper), deseeded and cut into 1 cm (0.4″) strips
- 1/2 yellow capsicum (bell pepper), deseeded and cut into 1 cm (0.4″) strips
- 3 baby bok choy, leaves separated from stems, stems cut lengthways
- 3/4 cup unsalted roasted cashews (or almonds)
- 3/4 cup frozen shelled edamame beans
- 1 1/2 cups purple cabbage, cut into 5 x 1 cm (0.4″) strips
- 2 tbsp sesame oil (for finishing)
Serving:
- White rice or any rice of choice
Instructions
- Prepare the Sauce: In a jug, dissolve the cornflour in a splash of water. Add the oyster sauce, Chinese cooking wine, soy sauce, white pepper, and the remaining water. Mix thoroughly until combined.
- Marinate the Chicken: Toss the chicken strips with Chinese cooking wine and a pinch of white pepper to season. Set aside briefly to absorb the flavors.
- Cook the Chicken: Heat peanut oil in a large 30 cm (12″) non-stick skillet over high heat. Add the chicken and stir constantly until it is mostly cooked through, about 2 minutes.
- Add Aromatics: Add the minced garlic and the white parts of the green onions to the skillet with the chicken. Cook together for 1 minute, allowing the garlic to become fragrant.
- Cook the Hard Vegetables and Cashews: Add the red and yellow capsicum strips, bok choy stems, roasted cashews, and frozen edamame. Stir-fry continuously for 1 minute to slightly tenderize and heat through.
- Add the Tender Vegetables: Add the bok choy leaves, purple cabbage strips, and the green parts of the green onions. Toss with two spatulas until the greens are just wilted, about 30 seconds.
- Add the Sauce: Pour the prepared sauce over the stir fry. Stir everything together and let it simmer for about 1 minute until the sauce thickens to a glossy coating over all ingredients.
- Finish with Sesame Oil: Drizzle the sesame oil over the stir fry, toss once more to incorporate, then remove from heat.
- Serve: Serve immediately over cooked white rice or rice of your choice for a complete meal.
Notes
- Note 1: Chinese cooking wine adds authenticity and flavor; if unavailable, dry sherry can be used as a substitute.
- Note 2: Light soy sauce provides a milder saltiness than dark soy sauce; choose all-purpose soy sauce if preferred.
- Note 3: Chicken breast can be used instead of thighs; adjust cooking time slightly to avoid drying out.
- Note 4: Feel free to substitute vegetables based on availability—such as broccoli, green beans, or baby spinach.
- Note 5: Sugar snap peas or small snow peas can be selected based on personal preference for crunch.
- Note 6: Using a large non-stick skillet or wok ensures even and quick cooking, essential for successful stir-fry.
