If you love vibrant, wholesome meals that burst with flavor and color, you are going to adore this Rainbow Chicken Stir Fry Recipe. It is the perfect balance of tender chicken strips and a rainbow of fresh vegetables, all coated in a luscious, savory sauce that will have your taste buds dancing. Not only is it a feast for your eyes, but it’s also incredibly satisfying and quick to whip up any day of the week. Whether you’re cooking for your family or friends, this dish brings a wholesome, colorful punch to your dinner table.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Rainbow Chicken Stir Fry Recipe truly sing. Each component is simple yet essential, contributing to the dish’s wonderful balance of flavors, textures, and, of course, vibrant color.
- Chicken breasts (1 1/2 pounds): Sliced into thin strips, they cook quickly and stay juicy for perfect stir fry texture.
- Soy sauce (2 tablespoons + 1/4 cup low sodium): Adds savory depth and umami to both marinade and sauce layers.
- Cornstarch (2 tablespoons + 1 teaspoon slurry): Helps tenderize the chicken and thickens the sauce for a glossy finish.
- Vegetable oil (2 tablespoons, divided): Essential for frying the chicken and sautéing the veggies without overpowering flavors.
- Red and yellow bell peppers (1 each, sliced): Bring sweetness and a crunch that’s irresistible.
- Broccoli florets (1 cup): Adds a touch of green and lots of fiber to keep things healthy.
- Sugar snap peas (1 cup): Crisp and fresh, they add a natural sweetness and vibrant texture.
- Shredded carrots (1 cup): Brightens the dish visually and adds subtle natural sweetness.
- Red onion (1/2, sliced): Offers a gentle bite and mellow flavor when stir fried.
- Garlic (3 cloves, minced): Infuses the dish with aromatic warmth and complexity.
- Fresh ginger (1 tablespoon, grated): Provides a zesty kick and fragrant brightness.
- Honey (2 tablespoons): Balances the savory soy sauce with a touch of sweetness.
- Rice vinegar (1 tablespoon): Adds light acidity to brighten the sauce.
- Sesame oil (1 teaspoon): Delivers a wonderfully nutty finish that elevates the entire stir fry.
- Chicken broth (1/4 cup): Keeps the sauce rich and flavorful without heaviness.
- Sesame seeds (1 tablespoon, optional): Adds texture and that classic Asian-inspired garnish.
- Green onions (2, sliced): Fresh and mild, perfect for topping off the dish with color and crunch.
How to Make Rainbow Chicken Stir Fry Recipe
Step 1: Prepare and Marinate the Chicken
Start by tossing your thinly sliced chicken strips with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch in a bowl. This quick marinade not only flavors the chicken but also helps it develop a beautiful, light crust when cooked. Let it sit while you prep your vegetables.
Step 2: 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 to ensure even cooking. Stir occasionally and cook for about 4 to 5 minutes until the chicken is cooked through and has a nice golden brown sear. Remove from the pan and set aside — the star veggies are next!
Step 3: Sauté Aromatics and Vegetables
Add the remaining tablespoon of oil to your pan, then toss in the minced garlic and grated ginger. Sauté these fragrant delights for about 30 seconds until your kitchen starts smelling incredible. Next, add your colorful bell peppers, broccoli, sugar snap peas, shredded carrots, and red onion slices. Stir fry these for about 4 to 6 minutes until they’re crisp-tender but still vibrant and fresh tasting.
Step 4: Combine Sauce and Finish Cooking
In a small bowl, whisk together the remaining low sodium soy sauce, honey, rice vinegar, sesame oil, and chicken broth for the perfect glaze. Pour this sauce mixture over the cooked vegetables in the pan. Return the chicken to join the party and stir everything together, gently simmering it. Then stir in the cornstarch slurry and cook for another 1 to 2 minutes, allowing the sauce to thicken and evenly coat your chicken and veggies, making the dish irresistibly glossy and tasty.
How to Serve Rainbow Chicken Stir Fry Recipe
Garnishes
Garnish your vibrant stir fry with a sprinkling of toasted sesame seeds and freshly sliced green onions. These finishing touches add an enticing texture contrast and fresh pop of flavor that pairs perfectly with the rich sauce.
Side Dishes
This colorful stir fry is fantastic on its own, but serving it over a bed of fluffy steamed white rice or nutty brown rice helps soak up all of the delicious sauce. You can also try it with noodles for a comforting twist. Simple sides like a crisp Asian slaw or a light miso soup complement the meal beautifully without overpowering it.
Creative Ways to Present
Want to impress your guests or family with presentation? Serve the Rainbow Chicken Stir Fry Recipe in a wooden bowl or on a bright platter to highlight the colors. For a fun twist, spoon it into crisp lettuce cups as a fresh handheld option. Garnishing with extra herbs like fresh cilantro or a drizzle of Sriracha offers a surprise flavor boost sure to delight adventurous eaters.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Rainbow Chicken Stir Fry Recipe, store them in an airtight container in the refrigerator. The dish stays fresh for up to 3 days, making it perfect for a quick lunch or dinner the next day without any loss in flavor or texture.
Freezing
You can freeze this stir fry, but vegetables may soften upon thawing. For best results, freeze the cooked chicken and sauce separately from the vegetables. When ready to eat, thaw overnight in the refrigerator and quickly reheat the veggies in a hot pan to restore some of their crispness.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring often to avoid drying out the chicken. Adding a splash of water or chicken broth can help refresh the sauce’s consistency. Avoid the microwave if possible to keep the vegetables more vibrant and maintain that lovely stir fry texture.
FAQs
Can I use other proteins instead of chicken?
Absolutely! Shrimp and tofu are fantastic alternatives that work wonderfully with this Rainbow Chicken Stir Fry Recipe. Simply adjust cooking times as needed—shrimp cooks quickly, and tofu benefits from being pressed and possibly pan-seared first for extra texture.
Is this recipe gluten-free?
The recipe can be made gluten-free by swapping out regular soy sauce for tamari or a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free, making this dish suitable for many dietary needs.
How spicy is this stir fry?
This Rainbow Chicken Stir Fry Recipe is mild and perfect for all palates. If you enjoy a bit of heat, feel free to add crushed red pepper flakes or a dash of chili garlic sauce when cooking the aromatics for an extra kick.
Can I prep vegetables ahead of time?
Yes, you can chop all your vegetables a day or two ahead and store them in airtight containers in the fridge. This makes meal prep even faster when it’s time to cook your stir fry.
What can I substitute for chicken broth?
If you don’t have chicken broth on hand, vegetable broth or even water with a pinch of salt will work fine. The broth adds a subtle depth but isn’t essential to the overall success of the Rainbow Chicken Stir Fry Recipe.
Final Thoughts
This Rainbow Chicken Stir Fry Recipe is one of those meals that never fails to brighten up a busy day or satisfy your comfort food cravings with a healthy twist. The mix of colorful veggies, tender chicken, and irresistible sauce makes it a family favorite and an easy go-to for weeknight dinners. I can’t wait for you to try it and experience just how delicious and colorful healthy eating can be!
Print
Rainbow Chicken Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian Inspired
Description
Rainbow Chicken Stir Fry is a vibrant and healthy Asian-inspired dish featuring tender chicken breast strips sautéed with a colorful medley of fresh vegetables and a savory-sweet sauce. This quick and easy stir fry is perfect for a nutritious weeknight dinner and can be served over rice or noodles.
Ingredients
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sugar snap peas
- 1 cup shredded carrots
- 1/2 red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 1/4 cup low sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 cup chicken broth
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Other
- 2 tablespoons vegetable oil, divided
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced
Instructions
- Marinate Chicken: In a bowl, toss the sliced chicken with 2 tablespoons soy sauce and 1 tablespoon cornstarch until evenly coated. This helps to tenderize the chicken and prepare it for cooking.
- Cook 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 the chicken is cooked through and lightly browned. Remove the chicken from the pan and set aside to keep warm.
- Sauté Aromatics: Add the remaining tablespoon of vegetable oil to the pan. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. This releases their natural aroma and flavor.
- Cook Vegetables: Add the sliced red and yellow bell peppers, broccoli florets, sugar snap peas, shredded carrots, and sliced red onion to the pan. Stir fry the vegetables for 4 to 6 minutes until they are crisp-tender, maintaining vibrant colors and fresh texture.
- Prepare Sauce: In a small bowl, whisk together the low sodium soy sauce, honey, rice vinegar, sesame oil, and chicken broth. This mixture will create a savory and slightly sweet glaze for the stir fry.
- Combine and Simmer: Return the cooked chicken to the pan and pour the prepared sauce over the chicken and vegetables. Stir well to combine and bring the mixture to a gentle simmer.
- Thicken Sauce: Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the pan and cook for 1 to 2 minutes, stirring frequently until the sauce thickens and evenly coats the chicken and vegetables.
- Finish and Serve: Remove the pan from heat. Garnish with sesame seeds and sliced green onions before serving. This dish pairs perfectly with steamed rice or noodles for a wholesome meal.
Notes
- Serve over steamed white rice, brown rice, or noodles for a complete meal.
- You can substitute shrimp or tofu for the chicken to suit dietary preferences.
- Adjust the sweetness or saltiness by modifying the amount of honey and soy sauce to taste.
