Rainbow Chicken Stir Fry Recipe
Introduction
This Rainbow Chicken Stir Fry is a vibrant and flavorful dish packed with colorful vegetables and tender chicken. A quick and healthy meal, it’s perfect for busy weeknights when you want something fresh and delicious.
Ingredients
- Sauce:
- 4 tsp cornflour / cornstarch
- 1 cup water
- 1 tbsp oyster sauce (can substitute with vegetarian oyster sauce)
- 2 tbsp Chinese cooking wine
- 2 tbsp light soy sauce or all-purpose soy sauce
- Pinch white pepper (or black pepper)
- Chicken:
- 350g / 12 oz boneless chicken thighs, each cut in half then into 1 cm / 0.4″ strips
- 1 tbsp Chinese cooking wine
- Pinch white pepper
- Rainbow stir fry:
- 2 tbsp peanut oil, or vegetable or canola oil
- 4 garlic cloves, finely minced
- 3 green onion stems, cut into 4 cm / 2″ lengths, white part separated from green part (or 1/2 onion sliced)
- 1 cup sugar snap peas or small snow peas, strings removed
- 1/2 each red and yellow capsicum (bell pepper), deseeded, cut into 1 cm / 0.4″ strips
- 3 baby bok choy, leaves cut off stems, big stems cut lengthways – or any other Asian greens
- 3/4 cup unsalted roasted cashews (or almonds)
- 3/4 cup frozen edamame beans (shelled, use frozen)
- 1 1/2 cups purple cabbage, cut into 5 x 1 cm / 0.4″ strips – or other cabbage, baby spinach etc.
- 2 tbsp sesame oil (for finishing)
- Serving:
- White rice or any rice of choice
Instructions
- Step 1: Prepare the sauce by mixing the cornflour with a splash of water in a jug until dissolved. Add oyster sauce, Chinese cooking wine, soy sauce, white pepper, then the remaining water. Stir well.
- Step 2: Toss the chicken strips with Chinese cooking wine and a pinch of white pepper to marinate briefly.
- Step 3: Heat oil in a large 30 cm / 12″ non-stick skillet over high heat. Add the chicken and stir constantly until mostly cooked, about 2 minutes.
- Step 4: Add the minced garlic and the white part of the green onions. Cook for 1 minute, stirring frequently.
- Step 5: Add the capsicum strips, sugar snap peas, bok choy stems, cashews, and frozen edamame. Cook for another minute, tossing to combine.
- Step 6: Add bok choy leaves, purple cabbage, and the green part of the green onions. Toss with two spatulas until the greens are slightly wilted, about 30 seconds.
- Step 7: Pour in the prepared sauce, stirring continuously. Let it simmer until the sauce thickens and becomes glossy, coating all ingredients evenly, about 1 minute.
- Step 8: Drizzle sesame oil over the stir fry, toss gently to incorporate, then serve hot over cooked rice.
Tips & Variations
- For a leaner option, substitute chicken thighs with breast meat, keeping the cooking time slightly shorter to avoid dryness.
- Use any Asian greens you prefer if bok choy is unavailable, such as gai lan or baby spinach.
- Vegetarian oyster sauce makes this dish suitable for vegetarians if you swap chicken for tofu or tempeh.
- Add a splash of chili oil or fresh sliced chilies for a spicy kick.
Storage
Store leftover stir fry in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breast instead of thighs?
Yes, chicken breast can be used. Cut it into thin strips and reduce cooking time slightly to keep it tender and prevent drying out.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, dry sherry is a good substitute. You can also omit it, but the dish may lose some depth of flavor.
PrintRainbow Chicken Stir Fry Recipe
A vibrant and colorful Rainbow Chicken Stir Fry featuring tender chicken thighs and a medley of fresh vegetables in a glossy, savory sauce. This quick and easy stir fry is perfect for a nutritious weeknight meal, packed with crisp sugar snap peas, bell peppers, edamame, bok choy, and purple cabbage, finished with toasted cashews and sesame oil for added flavor and texture. Serve it over white rice or your favorite grain for a satisfying dish bursting with taste and color.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Sauce:
- 4 tsp cornflour / cornstarch
- 1 cup water
- 1 tbsp oyster sauce (can sub with vegetarian oyster sauce)
- 2 tbsp Chinese cooking wine
- 2 tbsp light soy sauce or all-purpose soy sauce
- Pinch white pepper (or black pepper)
Chicken:
- 350g / 12 oz boneless chicken thighs, each cut in half then into 1 cm / 0.4″ strips
- 1 tbsp Chinese cooking wine
- Pinch white pepper
Rainbow stir fry:
- 2 tbsp peanut oil, or vegetable or canola oil
- 4 garlic cloves, finely minced
- 3 green onion stems, cut into 4 cm / 2″ lengths, white part separated from green part (or 1/2 onion sliced)
- 1 cup sugar snap peas or small snow peas, strings removed
- 1/2 each red and yellow capsicum (bell pepper), deseeded, cut into 1 cm / 0.4″ strips
- 3 baby bok choy, leaves cut off stems, big stems cut lengthways – or any other Asian greens
- 3/4 cup unsalted roasted cashews (or almonds)
- 3/4 cup frozen shelled edamame beans
- 1 1/2 cups purple cabbage, cut into 5 x 1 cm / 0.4″ strips – or any other type of cabbage, baby spinach etc
- 2 tbsp sesame oil (for finishing)
Serving:
- White rice – or any other rice of choice
Instructions
- Prepare the sauce: In a jug, mix the cornflour with a small splash of the water until dissolved completely. Add the oyster sauce, Chinese cooking wine, light soy sauce, and a pinch of white pepper, mixing well. Finally, add the remaining water and stir to combine, setting the sauce aside.
- Marinate the chicken: Toss the chicken strips with 1 tablespoon of Chinese cooking wine and a pinch of white pepper, coating evenly. Let it sit briefly while preparing the other ingredients.
- Cook the chicken: Heat 2 tablespoons of peanut oil (or vegetable/canola oil) in a large 30 cm / 12″ non-stick skillet over high heat. Add the marinated chicken and stir constantly, cooking until mostly cooked through, about 2 minutes.
- Add aromatics: Add the finely minced garlic and the white parts of the green onions to the skillet with the chicken. Stir and cook together for 1 minute until fragrant.
- Cook firmer vegetables and nuts: Add the sliced red and yellow capsicum, sugar snap peas, bok choy stems, roasted cashews, and frozen shelled edamame beans to the skillet. Stir fry for 1 minute until vegetables begin to soften but remain crisp.
- Add leafy greens and cabbage: Add the bok choy leaves, purple cabbage strips, and the green parts of the green onions. Toss with two spatulas to combine and cook for about 30 seconds until the greens are slightly wilted.
- Incorporate the sauce: Pour the prepared sauce over the stir fry. Stir continuously and allow it to simmer until the sauce thickens into a glossy coating that clings to the ingredients, about 1 minute.
- Finish with sesame oil: Drizzle 2 tablespoons of sesame oil over the stir fry and toss to evenly disperse the flavor through the dish.
- Serve: Serve the colorful rainbow chicken stir fry immediately over hot cooked white rice or your preferred rice variety.
Notes
- Note 1: Chinese cooking wine adds depth and umami; substitute with dry sherry if unavailable.
- Note 2: Light soy sauce is preferred for a balanced salty flavor; all-purpose soy sauce works as an alternative.
- Note 3: Chicken breast can be used instead of thighs but may result in leaner, less juicy meat.
- Note 4: For veg substitutions, use any Asian greens in place of bok choy; baby spinach or kale also work well with purple cabbage.
- Note 5: Remove the strings from snow peas or sugar snap peas for better texture.
- Note 6: Using a non-stick skillet helps prevent sticking and allows for quick, even stir frying at high heat.
Keywords: rainbow chicken stir fry, Chinese stir fry, colorful chicken stir fry, easy weeknight dinner, chicken thigh stir fry, healthy chicken stir fry
