Description

Rainbow Chicken Stir Fry is a vibrant and colorful Asian-inspired dish packed with a variety of fresh vegetables and tender chicken strips. This stir fry features a glossy, savory sauce and a medley of crunchy cashews and snap peas, making it a quick, nutritious, and delicious meal perfect for a busy weeknight or anytime you need a cheerful boost of flavor and veggies.

Ingredients

Scale

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 (breast can be used as substitute)
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 parts separated from green parts (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 rice of choice

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Instructions

Prepare the sauce: In a jug, dissolve the cornflour in a small splash of water. Then mix in oyster sauce, Chinese cooking wine, light soy sauce, white pepper, and the remaining water until fully combined.
Marinate the chicken: Toss the chicken strips with Chinese cooking wine and a pinch of white pepper to infuse flavor before cooking.
Heat the oil: Warm 2 tablespoons of peanut (or vegetable/canola) oil in a large 30 cm / 12″ non-stick skillet or wok over high heat until shimmering.
Cook the chicken: Add the chicken to the hot skillet and stir constantly for about 2 minutes until mostly cooked through but still juicy.
Add aromatics: Stir in the minced garlic and the white parts of the green onions, cooking for 1 minute to release their fragrance.
Add firmer vegetables and nuts: Toss in the red and yellow capsicum strips, bok choy stems, roasted cashews, and frozen shelled edamame beans. Cook and stir for 1 minute to slightly soften the veggies.
Add leafy greens and cabbage: Add bok choy leaves, purple cabbage strips, and the green parts of the green onions. Toss everything together with two spatulas and cook until the greens are just wilted, about 30 seconds.
Incorporate the sauce: Pour the prepared sauce over the stir fry. Stir thoroughly and let it simmer for about 1 minute until the sauce thickens and turns glossy, beautifully coating all ingredients.
Finish with sesame oil: Drizzle the sesame oil over the stir fry and toss once more to combine the flavors evenly.
Serve: Spoon the colorful chicken stir fry over steamed white rice or your preferred rice variety and enjoy immediately.

Notes

Use vegetarian oyster sauce if you prefer a vegetarian-friendly version of the sauce.
Chinese cooking wine adds a distinct flavor, but dry sherry can be used as a substitute if needed.
Chicken breast can be swapped for thighs, but thighs remain juicier and more flavorful.
Vegetables can be substituted with whatever is on hand, such as broccoli, baby spinach, or snap peas.
Use frozen, shelled edamame beans for convenience and better texture.
A large non-stick skillet or wok about 30 cm / 12″ diameter is ideal for creating high heat and easy tossing.