Description
Rainbow Chicken Stir Fry is a vibrant and healthy Asian-inspired dish featuring tender slices of chicken breast stir-fried with a colorful mix of fresh vegetables like bell peppers, broccoli, snap peas, carrots, and red onion, all coated in a savory, slightly sweet sauce made from soy, oyster sauce, and honey. Quick to prepare and cook, it’s perfect for an easy weeknight dinner that’s both flavorful and nutritious.
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
- Coat the Chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch until evenly coated, ensuring the chicken will have a nice sear and the sauce will adhere well.
- Prepare the Sauce: In a small bowl, whisk together the low sodium soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and chicken broth. Set the sauce mixture 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 until the chicken is browned on the outside and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the same pan, then add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Cook the Vegetables: Add the sliced red and yellow bell peppers, broccoli florets, sugar snap peas, julienned carrot, and sliced red onion to the pan. Stir-fry the vegetables for 4 to 6 minutes until they are crisp-tender, preserving their vibrant colors and slight crunch.
- Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over the mixture and cook for another 2 to 3 minutes, stirring constantly, until the sauce thickens slightly and coats all the ingredients evenly.
- Garnish and Serve: Remove the stir fry from heat. Garnish with toasted sesame seeds and sliced green onions for an extra layer of flavor and crunch. Serve immediately on its own or over steamed rice, brown rice, or noodles for a full meal.
Notes
- You can substitute shrimp or tofu for the chicken to suit your dietary preferences.
- For added heat, sprinkle in red pepper flakes or a splash of sriracha sauce during cooking.
- Serve over steamed white rice, brown rice, or your favorite noodles to make it a complete and satisfying meal.
