Description
This vibrant Rainbow Chicken Stir Fry combines tender strips of chicken breast with a colorful medley of fresh vegetables, all coated in a savory and slightly sweet sauce. Easy to prepare and packed with nutrients, this dish is perfect for a healthy weeknight dinner that pleases both the eyes and the palate.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, sliced into thin strips
Vegetables
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup snap peas
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, sliced for garnish
Sauces and Oils
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce, divided
- 1 tablespoon sesame oil
- 2 tablespoons olive oil
- 1/4 cup low sodium chicken broth
- 1 tablespoon honey
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds, optional
Instructions
- Prepare the Chicken: In a bowl, toss the sliced chicken with cornstarch and 1 tablespoon of soy sauce until evenly coated. This will help create a slight crust when cooking and add flavor.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 4 to 5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Add the remaining olive oil and sesame oil to the skillet. Stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant to infuse the oils with flavor.
- Cook the Vegetables: Add broccoli florets, sliced carrots, and red onion to the pan. Stir fry the vegetables for 3 to 4 minutes until they begin to soften but still retain some crunch.
- Add Remaining Vegetables: Stir in the sliced red and yellow bell peppers and snap peas. Continue cooking for an additional 2 to 3 minutes until all vegetables are crisp tender.
- Make the Sauce: In a small bowl, whisk together the remaining tablespoon of soy sauce, low sodium chicken broth, honey, and rice vinegar to create a balanced sauce with savory, sweet, and tangy notes.
- Combine and Finish: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir well to coat everything evenly and cook for another 2 to 3 minutes, allowing the sauce to thicken slightly and glaze the ingredients.
- Garnish and Serve: Sprinkle with sesame seeds and sliced green onions before serving to add a nutty crunch and fresh flavor. Serve hot over steamed rice, brown rice, or noodles.
Notes
- You can substitute shrimp or tofu for the chicken to accommodate dietary preferences.
- For added heat, include red pepper flakes or a splash of sriracha sauce while stir frying.
- Serve the stir fry over steamed white or brown rice, or your favorite noodles for a complete, satisfying meal.
