Description
A vibrant and flavorful Rainbow Chicken Stir Fry featuring tender chicken breast and a colorful array of fresh vegetables, all coated in a savory, slightly sweet sauce. This quick and healthy Asian-inspired dish is perfect for weeknight dinners and can be easily customized with your choice of protein or additional heat.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breast, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
Stir Fry Sauce
- 1/4 cup low-sodium chicken broth
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 tablespoon soy sauce (remaining)
Vegetables & Other Ingredients
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup shredded carrots
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame seeds for garnish
- 2 green onions, sliced
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch and 1 tablespoon of soy sauce until evenly coated. This coating helps to tenderize the chicken and create a slight crisp texture when cooked.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining tablespoon of vegetable oil to the pan. Stir in the minced garlic and grated fresh ginger, cooking for about 30 seconds until fragrant but not burnt, to infuse the oil and add depth of flavor.
- Cook the vegetables: Add the sliced red and yellow bell peppers, broccoli florets, snap peas, shredded carrots, and sliced red onion to the pan. Stir fry the vegetables for 4 to 6 minutes, tossing frequently, until they become tender-crisp, maintaining a vibrant color and crunch.
- Make the sauce and combine: In a small bowl, whisk together the remaining 1 tablespoon soy sauce, sesame oil, chicken broth, hoisin sauce, rice vinegar, and honey. Return the cooked chicken to the pan and pour the sauce over the chicken and vegetables. Cook together for 2 to 3 minutes, stirring frequently, until the sauce thickens slightly and evenly coats all the ingredients.
- Garnish and serve: Remove the pan from heat and sprinkle with sesame seeds and sliced green onions for a fresh, nutty finish. Serve the stir fry immediately over steamed rice, brown rice, or noodles for a complete and satisfying meal.
Notes
- You can substitute chicken with shrimp or tofu for different protein options.
- Serve over steamed rice, brown rice, or your favorite noodles to complete the meal.
- For an extra spicy kick, add red pepper flakes or a drizzle of sriracha sauce.
