Rainbow Chicken Stir Fry
A colorful chicken stir fry with crisp vegetables, cashews and a glossy sauce, served over rice.
By Cookin' KitchenUpdated
- Cook: 8 minutes
- Servings: 5 servings
Recipe
Rainbow Chicken Stir Fry
A colorful chicken stir fry with crisp vegetables, cashews and a glossy sauce, served over rice.
Cookin' · https://cookin.club/recipes/rainbow-chicken-stir-fry
- Cook
- 8 minutes
- Servings
- 5
Ingredients
For 5 servings
Sauce
Chicken
Rainbow stir-fry
To serve
Equipment
- Jug
- 30 cm / 12-inch nonstick skillet
- Two spatulas
Instructions
Method
Step 1: In a jug, mix the cornflour with a splash of the water until dissolved. Mix in the oyster sauce, Chinese cooking wine, soy sauce and white pepper until dissolved. Add the remaining water.
Step 2: Toss the chicken with the Chinese cooking wine and white pepper.
Step 3: Heat the oil in a large 30 cm / 12-inch nonstick skillet over high heat. Add the chicken and stir constantly until mostly cooked, about 2 minutes.
Tip: If using a smaller pan or a wok, cook in batches so the pan is not crowded. Cook the chicken through, adding the garlic and white part of the green onion near the end; remove it, cook the vegetables and sauce, then return the chicken to the pan.
Step 4: Add the garlic and the white part of the green onion. Cook for 1 minute.
Step 5: Add the bell peppers, sugar snap peas, bok choy stems, cashews and frozen edamame. Cook for 1 minute.
Step 6: Add the bok choy leaves, cabbage and green part of the green onions. Toss with two spatulas until slightly wilted, about 30 seconds.
Step 7: Add the sauce, stir and let it simmer until glossy and thickened enough to coat everything, about 1 minute.
Tip: Give the sauce a quick stir before adding it so any settled cornflour is mixed back in.
Step 8: Add the sesame oil and toss through. Serve over rice.
Notes
Ingredient swaps and prep
Use vegetable or canola oil instead of peanut oil, and almonds instead of cashews if preferred.
Use small snow peas instead of sugar snap peas. Remove the strings; halve large snow peas diagonally.
The vegetables can be varied. Use 7–8 packed cups in total when some of the vegetables wilt substantially, or 5 cups of hard, non-wilting vegetables.
Use regular cabbage, spinach, kale or other similar cookable leafy greens in place of purple cabbage. A whole red or yellow bell pepper can replace the half of each color.
For the sauce, mirin, cooking sake or dry sherry can replace Chinese cooking wine. For a non-alcoholic version, use low-sodium chicken stock instead of the sauce water and soy sauce instead of wine for the chicken.
Leftovers keep in the refrigerator for 3 days. The sauce may thin as the vegetables release water. This dish is not suitable for freezing.
Nutrition information is per serving, assumes 5 servings and excludes rice.
Nutrition per serving
- Calories
- 394 kcal
- Fat
- 27 g
- Saturated fat
- 5 g
- Carbohydrates
- 19 g
- Sugar
- 6 g
- Fiber
- 4 g
- Protein
- 20 g
- Sodium
- 614 mg
- Cholesterol
- 69 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This colorful chicken stir fry brings together crisp vegetables, tender chicken, cashews and a glossy, lightly colored sauce. Have everything chopped and ready before you start cooking; the stir fry moves quickly.
Serve it over white rice or another rice of your choice. The vegetables are adaptable, so use the substitutions and quantity guidance in the notes if needed.
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