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
Scale
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.
