Description
This Rainbow Chicken Stir Fry is a vibrant and healthy dish packed with colorful vegetables and tender chicken. Coated in a savory and slightly sweet sauce, it’s quick to prepare and perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil, divided
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 medium carrot, julienned
- 1/2 red onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth
Garnish
- 1 teaspoon sesame seeds
- 2 tablespoons sliced green onions
Instructions
- Prepare the chicken: In a bowl, toss the sliced chicken with cornstarch until evenly coated, ensuring a light coating for a crispy texture when cooked.
- Make the sauce: In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and chicken broth to combine all the flavorful elements, then set aside.
- 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 browned and fully cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the pan. Stir in the minced garlic and grated ginger, cooking for 30 seconds until fragrant. Add the sliced bell peppers, broccoli florets, sugar snap peas, julienned carrot, and red onion. Cook for 4 to 6 minutes, stirring frequently, until the vegetables are crisp tender but still vibrant.
- Combine chicken and sauce: Return the cooked chicken to the pan and pour the prepared sauce over the mixture. Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.
- Finish and serve: Remove the stir fry from heat. Garnish with sesame seeds and sliced green onions before serving. Enjoy with steamed rice, brown rice, or noodles for a complete meal.
Notes
- You can substitute shrimp or tofu for the chicken to vary the protein source.
- For extra heat, add red pepper flakes or a splash of sriracha to the sauce.
- Serve over steamed white rice, brown rice, or your favorite noodles to make it a filling meal.
