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: Mikayla Van Lewen, Dietetic Intern
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
In a wok over medium heat, add ½ Tablespoon of olive oil with garlic and ginger. Add in the vegetables. Cook for 10 minutes.
While the vegetables are cooking, make the sauce by combining all the ingredients in a small bowl. Whisk to blend.
Once the veggies are cooked, set aside.
Add the rest of the olive oil into the wok and add the chicken. Season with salt and pepper, as desired.
Stir until cooked all the way through about 15 minutes.
After the chicken is thoroughly cooked, add the vegetables back to the wok.
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.
Serve on top of rice and garnish with green onions, sesame seeds, or Sriracha.