Chicken Rainbow Vegetable Stir-Fry is a delicious, flavorful blend of succulent chicken and vibrant vegetables. This dish is not only tasty but also nourishes your body, thanks to the lean protein in chicken and the abundance of vitamins, minerals, and antioxidants from the colorful vegetables. It is a perfect combination of taste and wellness, making Chicken Rainbow Vegetable Stir-Fry a delightful and nutritionally indulgent meal.

*Check out my favorite Wok by Helen Chen’s Asian Kitchen that I love to use. It’s easy to clean and cooks the food so well.

Watch a video on how to easily make Chicken Rainbow Vegetable Stir-Fry:

Chicken Rainbow Vegetable Stir-Fry
 
Prep time
Cook time
Total time
 
Chicken Rainbow Vegetable Stir-Fry is a delicious, flavorful blend of succulent chicken and vibrant vegetables. This dish is not only tasty but also nourishes your body, thanks to the lean protein in chicken and the abundance of vitamins, minerals, and antioxidants from the colorful vegetables. It is a perfect combination of taste and wellness, making Chicken Rainbow Vegetable Stir-Fry a delightful and nutritionally indulgent meal. *Check out my favorite Wok by Helen Chen’s Asian Kitchen that I love to use. It’s easy to clean and cooks the food so well.
Author:
Recipe type: Entree
Cuisine: Asian
Serves: 6
Ingredients
  • 1 Tbsp extra virgin olive oil, divided
  • 3 cloves garlic, peeled and minced
  • 1 Tbsp ginger, peeled and minced
  • 1 large carrot, top cut off and sliced
  • 2 large bell peppers, stems removed, deseeded, and sliced
  • 2 cups broccoli, cut into small florets
  • 1 cup snow peas
  • 1 lb boneless, skinless chicken breast, cut into small 1-inch pieces
  • Cornstarch, as needed, possibly 1 Tablespoon
  • 3 cups cooked rice
  • Garnishes (optional):
  • Green onions, sliced
  • Sesame seeds
  • Sriracha
  • Ingredients for the sauce:
  • ¼ cup soy sauce
  • 1 tsp sesame oil
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp honey
  • Red pepper flakes to taste
  • Minced garlic to taste
Instructions
  1. In a wok over medium heat, add ½ Tablespoon of olive oil with garlic and ginger. Add in the vegetables. Cook for 10 minutes.
  2. While the vegetables are cooking, make the sauce by combining all the ingredients in a small bowl. Whisk to blend.
  3. Once the veggies are cooked, set aside.
  4. Add the rest of the olive oil into the wok and add the chicken. Season with salt and pepper, as desired.
  5. Stir until cooked all the way through about 15 minutes.
  6. After the chicken is thoroughly cooked, add the vegetables back to the wok.
  7. Pour the sauce into the wok and stir until the sauce is thick and the ingredients are coated. Add 1 Tablespoon of cornstarch to thicken the sauce, if necessary or desired.
  8. Serve on top of rice and garnish with green onions, sesame seeds, or Sriracha.
Nutrition Information
Serving size: 1 cup Chicken Rainbow Vegetable Stir Fry + ½ cup cooked rice Calories: 239 Fat: 6 Saturated fat: 1 Carbohydrates: 24 Sugar: 7 Fiber: 3 Protein: 21 Cholesterol: 55

 

For more stir-fry recipes check out:
Sweet and Sour Vegan Stir-Fry
Frozen Fiesta Stir-Fry Madness Turkey Meatballs

For more chicken and vegetable recipes check out:
Sheet Pan Lemon Pepper Chicken with Roasted Green Beans and Yellow Potatoes
Sheet Pan Greek Style Chicken and Roasted Vegetables
Rosemary and Thyme Chicken and Veggie Dinner

Recipe by: Mikayla Van Lewen, Dietetic Intern

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