The Rainbow Chicken Stir Fry My Dad's Made 100,000 Times

Ingredients

• 283 g (10 oz)chicken breast
• ½red pepper
• ½green pepper
• ½carrot
• ½onion
• 2celery sticks
• 10baby sweetcorn
• 1 tspginger
• 1 tspgarlic
• ½ tspsalt
• ½ tspsugar
• 1 tsplight soy sauce
• 1 tspoyster sauce
• 1 tspcooking wine
• ½ tbspchicken powder
• 1 tspcornflour
• 2 tbspwater
• 1 tbspcooking wine
• ½ tspsugar
• ½ tspsalt
• 1 tbspoyster sauce
• 2 tbspwater
• ½ tbspcornflour
• 3 tbspwater
• 3 tbspoil, for cooking the chicken
• 1½ tbspoil, for cooking the vegetables

Instructions

1. 1

   Mix the marinade

   In a mixing bowl, stir together the salt, sugar, light soy sauce, oyster sauce, cooking wine, chicken powder, cornflour and 2 tbsp water until evenly combined.

2. 2

   Prepare vegetables

   Prepare the vegetables for the stir-fry.

3. 3

   Heat and mix

   Set the hob to high heat. In a small bowl or cup, mix the ½ tbsp cornflour with 3 tbsp water.

4. 4

   Part-cook chicken

   When the wok is hot, add the 3 tbsp oil and half of the prepared ginger and garlic. Add the chicken and marinade, and cook it partially.

5. 5

   Cook the vegetables

   Add the 1½ tbsp oil to the wok, followed by the remaining ginger and garlic. Add the vegetables and stir-fry.

6. 6

   Add the flavourings

   After stirring the vegetables for about 1–2 minutes, add the 1 tbsp cooking wine, ½ tsp sugar, ½ tsp salt and 1 tbsp oyster sauce. Keep stirring.

7. 7

   Return the chicken

   Return the chicken to the wok and add a little water to create steam. Cover the wok so the ingredients can cook.

8. 8

   Thicken the sauce

   Pour in the cornflour mixture made earlier and stir it through the ingredients to bring the sauce together.

9. 9

   Serve straight away

   Once the stir-fry is done, serve it immediately.

What is rainbow chicken stir-fry?

This is a Chinese-style wok dish of chicken and mixed vegetables, named for the different colours on the plate. Stir-frying is a familiar Chinese cooking method, using high heat and quick cooking to bring ingredients together.

Chicken is cooked separately from the vegetables before they are combined with seasonings and a cornflour mixture. That staged approach helps avoid leaving the vegetables in the wok for the whole cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 21g protein, 17g carbs, 18g fat.

The chicken provides most of the protein, while the vegetables and sugar contribute carbohydrates. Cooking oil is the main source of fat, and the soy sauce, oyster sauce, salt and chicken powder contribute sodium. Serve with a moderate portion of rice and add extra plain vegetables if you want to balance the plate.

The chicken marinade

Seasoning: Salt, sugar, soy sauce, oyster sauce, cooking wine and chicken powder flavour the chicken before it reaches the wok.

Cornflour: The small amount mixed into the marinade helps coat the chicken, while the separate cornflour mixture is added later to thicken the sauce.

Get the vegetables ready

Cutting: Prepare the pepper, carrot, onion, celery and baby sweetcorn before heating the wok, so they are ready to add in quick succession.

Colour: The different vegetables give the dish its rainbow appearance. Aim for pieces that are reasonably similar in size so they cook more evenly.

Manage the wok heat

High heat: The method calls for a hot wok, so have the ingredients and sauces within reach before you start cooking.

In stages: The chicken is partially cooked first; the ginger, garlic and vegetables are cooked afterwards. This gives you control over each component before they are combined.

Look for these texture cues

Chicken: It is only partially cooked in its first stint in the wok, then goes back in to finish cooking with the vegetables and steam. Make sure it is fully cooked through before serving.

Sauce: Stir the cornflour mixture before pouring it in, as the starch can settle. Keep stirring once it is in the wok so it coats the ingredients evenly.

Serve it with

Rice: Plain steamed rice is a simple accompaniment that works well with the savoury sauce.

On the side: If you want another vegetable on the table, serve a simple steamed green vegetable without adding another rich sauce.

Recipe notes & tips

• Prepare and arrange all the vegetables and seasonings before the wok goes on high heat.
• Stir the cornflour mixture again just before adding it to the wok.
• Use a wok large enough to stir the ingredients without packing them tightly together.
• Keep the chicken and vegetables moving as they cook so they do not sit in one place for too long.
• Check that the chicken is cooked through before serving.

Variations

• Use different peppers: Swap either pepper for another colour if that is what you have.
• Change the vegetables: Replace one vegetable with a similar quantity of another quick-cooking vegetable.
• Adjust the ginger: Use less or more ginger to suit your preference.
• Serve with noodles: Put the stir-fry over cooked noodles instead of rice.
• Add heat: Serve with chilli on the side for those who want a spicier plate.

Common mistakes to avoid

• Crowding the wok: The ingredients can cook unevenly, so use a roomy wok and stir regularly.
• Adding the starch too early: It can settle in the bowl, so stir the cornflour mixture just before pouring it in.
• Skipping the staged cooking: The method cooks chicken and vegetables separately at first; follow that order for better control.
• Leaving vegetables unprepared: Cutting them while the wok is hot can interrupt cooking, so prepare them beforehand.
• Serving before checking the chicken: Make sure the chicken is fully cooked through after it returns to the wok.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan over a medium heat until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions