Description
A vibrant and flavorful Rainbow Chicken Stir Fry featuring tender chicken thighs and a colorful medley of fresh vegetables, tossed in a savory sauce and finished with toasted cashews and sesame oil. This quick and easy stir fry is perfect for a wholesome weeknight dinner served over 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 (can substitute with chicken breast)
- 1 tbsp Chinese cooking wine
- Pinch white pepper
Vegetables & Garnishes
- 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, frozen
- 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)
- White rice (or any other rice of choice) for serving
Instructions
- Prepare the sauce: In a small bowl, whisk together the cornflour, water, oyster sauce, 2 tbsp Chinese cooking wine, soy sauce, and a pinch of white pepper until smooth. Set aside.
- Marinate the chicken: In a medium bowl, combine the chicken strips with 1 tbsp Chinese cooking wine and a pinch of white pepper. Mix well and let it marinate for a few minutes.
- Heat the wok with oil: Place a wok or large skillet over medium-high heat and add 2 tbsp peanut oil. Swirl to coat the surface.
- Cook the chicken: Add the marinated chicken strips to the hot oil and stir-fry until they turn opaque and start to brown, about 3-4 minutes. Remove from the wok and set aside.
- Cook the aromatics and vegetables: In the same wok, add the minced garlic and the white parts of the green onion. Stir-fry for about 30 seconds until fragrant. Add sugar snap peas, capsicum strips, baby bok choy stems, edamame, and purple cabbage. Stir-fry for about 3-4 minutes until vegetables are tender-crisp.
- Return chicken and add sauce: Return the cooked chicken to the wok with the vegetables. Stir to combine, then pour in the prepared sauce mixture. Toss well to coat all ingredients and cook for another 1-2 minutes until the sauce thickens.
- Add final touches: Stir in the roasted cashews, the green parts of the green onions, and drizzle the sesame oil over the stir fry. Give everything a final toss.
- Serve: Serve the Rainbow Chicken Stir Fry hot over cooked white rice or rice of your choice.
Notes
- Note 1: Chinese cooking wine can be substituted with dry sherry if unavailable.
- Note 2: Light soy sauce provides a lighter saltiness, but all-purpose soy sauce works well too.
- Note 3: Chicken breast can be used instead of thighs for a leaner option, but thighs remain juicier.
- Note 5: Sugar snap peas can be substituted with small snow peas for a similar crunch.
- Use frozen edamame beans for convenience. No need to thaw before adding to the stir fry.
