
This rainbow chicken stir-fry is packed with tender chicken, crisp vegetables, crunchy cashews, and a glossy savory sauce. It is fast, colorful, and ideal for a weeknight dinner. Serve it over steamed rice for a fresh, satisfying meal.
Make the sauce: In a measuring jug or bowl, whisk the cornstarch with a small splash of the water until smooth. Add the oyster sauce, Chinese cooking wine, soy sauce, white pepper, and the remaining water, then whisk until fully combined.
Prepare the chicken: Cut the boneless chicken thighs into bite-sized pieces if needed, then toss with a little of the Chinese cooking wine and a pinch of white pepper.
Prepare the vegetables: Separate the white and green parts of the green onions. Slice the bok choy stems and leaves separately so they can be added at different times.
Cook the chicken: Heat the peanut oil in a large nonstick skillet or wok over high heat. Add the chicken and stir-fry for about 2 minutes, until mostly cooked through.
Add the aromatics: Stir in the garlic and the white parts of the green onions. Cook for 1 minute, stirring constantly, until fragrant.
Cook the firmer vegetables: Add the sugar snap peas, red and yellow bell peppers, bok choy stems, cashews, and frozen edamame. Stir-fry for 1 minute.
Finish the stir-fry: Add the bok choy leaves, purple cabbage, and green parts of the green onions. Toss for 30 seconds, just until the greens begin to wilt. Give the sauce a quick stir, pour it into the pan, and cook for about 1 minute until thickened and glossy. Drizzle in the sesame oil, toss once more, and serve immediately over white rice.
Have all the vegetables chopped before you start because stir-frying moves quickly. If you cannot find baby bok choy, use regular bok choy or napa cabbage. Do not overcrowd the pan or the chicken will steam instead of sear. Leftovers keep well in an airtight container in the refrigerator for up to 3 days.




