Rainbow Chicken Stir Fry
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RecipeTin Eats · by Nagi★ 5.0 (37)

Rainbow Chicken Stir Fry

NUTRITION · PER SERVING—
CAL 40%·PRO 57%
CARBS 109G54% OF CAL
4G FIBER99G OTHER6G TOTAL SUGAR
FAT 28G32% OF CAL
5G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A colorful chicken stir-fry packed with vegetables, cashews, and edamame in a savory oyster sauce. Quick to cook and highly adaptable with whatever vegetables you have on hand.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 5
  • 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)
PREP
—
SODIUM
422MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.