Description
This vibrant Rainbow Chicken Stir Fry combines colorful vegetables with tender chicken thighs in a flavorful Asian-inspired sauce. Packed with crunchy cashews and nutrient-rich edamame, this quick stovetop dish is perfect for a wholesome weeknight dinner served over steamed white rice.
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
- 1 tbsp Chinese cooking wine
- Pinch white pepper
Vegetables & Nuts
- 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 or baby spinach)
- 2 tbsp sesame oil (for finishing)
To Serve
- White rice or any other rice of choice
Instructions
- Prepare the Sauce and Chicken: In a bowl, whisk together the cornflour, water, oyster sauce, Chinese cooking wine, light soy sauce, and a pinch of white pepper to create the stir fry sauce. Separately, marinate the chicken strips with 1 tablespoon of Chinese cooking wine and a pinch of white pepper.
- Heat Oil and Garlic: Heat the peanut oil in a large skillet or wok over medium-high heat. Add the finely minced garlic and the white parts of the green onions, sautéing until fragrant but not browned, approximately 30 seconds.
- Cook Chicken: Add the marinated chicken strips to the wok. Stir-fry for about 4-5 minutes until the chicken is cooked through and slightly golden on the edges.
- Add Vegetables: Add the sugar snap peas, red and yellow capsicum strips, bok choy stems, purple cabbage, frozen edamame, and cashews to the pan. Continue stir-frying for 3-4 minutes until vegetables are tender-crisp.
- Pour Sauce and Finish Cooking: Give the prepared sauce a quick stir, then pour it over the chicken and vegetable mixture. Stir well to coat all ingredients and cook for another 1-2 minutes until the sauce has thickened.
- Add Greens and Sesame Oil: Mix in the bok choy leaves and the green parts of the green onions. Drizzle the sesame oil over the stir fry and toss everything together briefly.
- Serve: Serve the rainbow chicken stir fry hot over steamed white rice or your preferred rice choice.
Notes
- Note 1: Chinese cooking wine adds authenticity and aroma but can be substituted with dry sherry if unavailable.
- Note 2: Light soy sauce is preferred for a less intense saltiness, but all-purpose soy sauce works too.
- Note 3: Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful.
- Note 4: Frozen edamame should be shelled for ease of eating and even cooking.
- Note 5: Sugar snap peas or snow peas add sweetness and crunch; remove strings for better texture.
