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Stir-fry dishes have surged in popularity in recent years, celebrated for their versatility and ability to showcase a vibrant array of flavors and colors. The Spiced Chicken & Rainbow Veggie Stir-Fry is a stellar example of a balanced and nutritious meal that can be whipped up in no time, making it an ideal choice for busy weeknights. This dish not only delights the palate with its rich blend of spices but also captivates the eye with its colorful ingredients, ensuring it becomes a favorite among family members of all ages.

Savory Chicken and Vegetable Stir-Fry

Looking for a quick and nutritious dinner option? Try this Spiced Chicken & Rainbow Veggie Stir-Fry! With tender chicken and a mix of colorful vegetables, this dish is not only delightful to the eyes but also packed with flavor and health benefits. Perfect for busy weeknights, it comes together in just a few easy steps. Serve it over rice or noodles for a complete meal that the whole family will love! Get ready to enjoy a flavorful and satisfying meal.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 medium bell pepper (any color), sliced thinly

1 medium carrot, julienned

1 cup broccoli florets, rinsed

1/2 cup snap peas, trimmed

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a medium bowl, combine the sliced chicken thighs, soy sauce, oyster sauce, and cornstarch. Mix thoroughly to ensure that each strip of chicken is coated evenly. Cover and let marinate for at least 15 minutes; for a more intense flavor, place it in the refrigerator for up to 1 hour.

    Prepare the Vegetables: While the chicken is marinating, wash and chop all your vegetables: slice the bell pepper, julienne the carrot, rinse the broccoli florets, and trim the snap peas. Keep everything organized and ready for a smooth stir-frying process.

      Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single, even layer. Sear the chicken for about 3-4 minutes, stirring occasionally, until it becomes golden brown. Remove the chicken from the pan and place it on a plate; set aside.

        Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil. Once hot, toss in the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant. Then, add the bell pepper, carrot, broccoli, and snap peas into the pan. Stir-fry the vegetables for 3-5 minutes, tossing frequently, until they become vibrant and still crisp in texture.

          Combine & Finish: Return the cooked chicken to the pan with the stir-fried vegetables. Season with salt and pepper according to your taste preference. Stir everything together gently for an additional 2 minutes, allowing the flavors to meld together and the dish to heat through.

            Garnish & Serve: Once finished, remove the stir-fry from the heat. Serve hot, garnished with freshly sliced green onions and a generous sprinkle of sesame seeds. This delightful dish pairs wonderfully with steamed rice or noodles for a complete and satisfying meal!

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings