Rainbow Chicken Stir-Fry

This quick and easy rainbow chicken stir-fry is ready in less than 10 minutes and loaded with vegetables of all colours, making it a great weeknight meal.

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 flavours 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.

Not only does this rainbow chicken stir-fry make a great weeknight dinner, but it stores really well in the fridge for delicious leftovers. For the best results, you want to use the best chicken, and I order all of my free-range chicken directly from truLOCAL.

Rainbow Chicken Stir-Fry

Print Recipe

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 1x
• Category: Mains
• Cuisine: Chinese
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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