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Home | Recipes | Rainbow Chicken Stir-Fry

Rainbow Chicken Stir-Fry

Published on May 18, 2017 by Stephanie Kay

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This quick and easy rainbow chicken stir-fry is ready in less than 30 minutes and loaded with vegetables of all colors, making it a great weeknight meal.

Rainbow Chicken Stir-Fry

 

When I am in a pinch, it is stir-fry to the rescue. Why? Because you don’t need much in terms of cooking equipment and they are really speedy to prepare. Honestly, the longest part of making a stir-fry is chopping the vegetables, but nowadays you can easily buy pre-chopped veggies in any grocery store or even frozen vegetable blends. When it comes to making stir-fries tasty, it really comes down to the flavors you add. You can certainly find lots of pre-made stir-fry sauces at any grocery store but most of them are loaded with added sugars and sodium, and it is just so easy to make your own!

I used a blend of vegetables that I like in this stir-fry, but if you aren’t a fan of cabbage or mushrooms swap them out for a vegetable you prefer like bok choy, broccoli, and/or snow peas. I think chicken is a great protein to use because it cooks so quickly but shrimp or thinly sliced beef would be delicious too! To keep the recipe gluten-free I used tamari, but you could also use coconut aminos to keep it completely paleo, or soy sauce works just as well.

 

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Rainbow Chicken Stir-Fry

Rainbow Chicken Stir-Fry

Author: Stephanie Kay

I like to think of this chicken stir-fry recipe as a ‘”kitchen sink” stir-fry because you can pretty much use any vegetables you have on hand, and can easily swap the chicken for red meat or seafood.

  • Author: Stephanie Kay
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Mains
  • Cuisine: Chinese
  • Diet: Gluten Free
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Ingredients

Stir-Fry:

  • 2 chicken breasts
  • 1/2 head red cabbage, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 cups buttons mushrooms, thinly sliced
  • 2 cups spinach, tightly packed
  • 2 teaspoons olive oil

Sauce:

  • 1 1/2 teaspoons fish sauce
  • 3 teaspoons tamari or coconut aminos
  • 1 1/2 teaspoons sesame oil
  • 3 cloves garlic, minced
  • 1/2 inch fresh ginger, grated or minced

Instructions

  1. In a small bowl, combine the marinade ingredients and set aside.
  2. In a skillet on medium-high heat, add the olive oil and sliced chicken. Cook for 1-2 minutes just until the chicken is seared on both sides.
  3. Add the sliced vegetables to the pan, pour in the sauce and stir-fry for 3-4 minutes until tender but still crisp and the chicken in cooked through.
  4. Remove from the heat and serve.
  5. Enjoy!

Nutrition

  • Serving Size: 1 serving
  • Calories: 399 calories
  • Sugar: 22 grams
  • Fat: 12 grams
  • Carbohydrates: 42 grams
  • Fiber: 13 grams
  • Protein: 36 grams

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    Comments

    1. Maria says

      June 6, 2017 at 8:17 pm

      Made a big batch and it was a hit! Very easy to whip up quickly. Kids thought the purple chicken (chicken pieces turn purple as they sit overnight with the cabbage) were cool. Thanks for another tasty recipe.

      Reply
      • Stephanie Kay says

        June 7, 2017 at 11:13 am

        Haha – Happy to hear it is kid approved! I’m impressed they like cabbage 🙂

        Reply
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