Rainbow Chicken Stir-Fry
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.
Servings5 Portions
Prep Time20 Mins
Cook Time10 Mins
Difficulty
Intermediate
Ingredients
5
- boneless chicken thighs350 g
- baby bok choy3
- sugar snap peas1 cup
- red and yellow bell peppers1
- frozen edamame beans0.8 cup
- purple cabbage0.5 cup
- green onions3
- garlic4 cloves
- unsalted roasted cashews0.8 cup
- oyster sauce1 tbsp
- Chinese cooking wine2 tbsp
- light soy sauce2 tbsp
- cornstarch4 tsp
- water1 cup
- white pepper1 pinch
- peanut oil2 tbsp
- sesame oil2 tbsp
- white rice
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
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.
05
Add the aromatics: Stir in the garlic and the white parts of the green onions. Cook for 1 minute, stirring constantly, until fragrant.
