Rainbow Chicken Stir Fry

Name: Rainbow Chicken Stir Fry
Cuisine: Asian, Chinese
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

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.

Updated at: Tue, 27 Oct 2026 08:13:01 GMT