Rainbow Chicken Stir Fry

Recipe video above. This is a big, colourful chicken stir fry designed to bring a little cheer and colour in your life, and give you a big veggie hit. Much needed in my life right now!There’s lots of little bits in this (it’s part of the fun) so it’s probably easier to eat with a spoon - unless you’re a chopstick master. Highly adaptable - use any veg you've got - and super quick 8 minute cook so make sure you've got everything chopped and ready to toss in the wok.

👨‍👩‍👧‍👦 Yield: 5 servings 🏷️ Main course
Rainbow Chicken Stir Fry

Ingredients

  • 4 tsp cornflour / cornstarch
  • 1 cup water
  • 1 tbsp oyster sauce ((can sub with vegetarian oyster sauce))
  • 2 tbsp Chinese cooking wine ((Note 1))
  • 2 tbsp light soy sauce or all-purpose soy sauce ((Note 2))
  • Pinch white pepper ((or black pepper))
  • 350g/ 12 oz boneless chicken thighs (, each cut in half then into 1 cm /0.4" strips (Note 3 for breast))
  • 1 tbsp Chinese cooking wine ((Note 2))
  • Pinch white pepper
  • 2 tbsp peanut oil (, or vegetable or canola oil )
  • 4 garlic cloves (, finely minced with a knife)
  • 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 (Note 5))
  • 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 - use frozen ((ie. shelled))
  • 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)

Instructions

  1. Cook chicken until mostly cooked, add garlic and white part of green onion towards end. Add first: capsicum, bok choy stems, cashews and edamame (1 min). Then bok choy leaves, cabbage and green part of green onion (30 seconds). Add sauce, thicken, then finish with sesame oil. Serve!
  2. Sauce - In a jug, mix cornflour with a splash of the water until dissolved. Mix in everything else except the remaining water until dissolved. Then add remaining water.
  3. Chicken - Toss chicken with Chinese cooking wine and pepper.
  4. Cook - Heat the oil in a large 30 cm / 12" non stick skillet over high heat (Note 6 on cooking vessel). Add chicken then stir constantly until mostly cooked, about 2 minutes.
  5. Add garlic and the white part of green onion, cook for 1 minute.
  6. Add the capsicum, sugar snap peas, bok choy stem, cashews and frozen edamame. Cook 1 minute.
  7. Add bok choy leaves, cabbage and green part of green onions. Toss with two spatulas until slightly wilted (~30 seconds).
  8. Sauce - Add the sauce, stir and let it simmer until it becomes glossy and thickens so it coats everything beautifully, about 1 minute.
  9. Sesame oil - Add sesame oil, toss through, then serve over rice.