Name: Rainbow Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 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; 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

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

Scale

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

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Instructions

In a small bowl, combine the marinade ingredients and set aside.
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.
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.
Remove from the heat and serve.
Enjoy!

Nutrition

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

Find it online: https://kaynutrition.com/rainbow-chicken-stir-fry/