Rainbow Veggie Chicken Stir Fry with Garlic-Sesame Sauce

Here’s a vibrant, healthy, and delicious recipe for Rainbow Veggie Chicken Stir Fry with Garlic-Sesame Sauce — packed with colorful vegetables, tender chicken, and a savory-sweet sauce with bold garlic and nutty sesame flavor. Quick, customizable, and better than takeout!

🍗 Rainbow Veggie Chicken Stir Fry with Garlic-Sesame Sauce

🍽️ Serves: 4

⏱️ Ready in: 30 minutes

🧂 Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breast or thighs, sliced thin
1 tbsp cornstarch
1 tbsp soy sauce
1 tsp sesame oil (optional)
Salt & pepper to taste

For the Rainbow Veggies:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
1 cup snap peas or snow peas
½ red onion, sliced
1 tbsp oil (for stir-frying)
Optional: green onions, for garnish

For the Garlic-Sesame Sauce:

3 tbsp soy sauce (low sodium preferred)
2 tbsp oyster sauce or hoisin sauce
1 tbsp rice vinegar
1 tbsp honey or brown sugar
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp fresh ginger, minced (optional but recommended)
½ tsp crushed red pepper flakes (optional)
¼ cup water
1 tsp cornstarch (for thickening)

🔪 Instructions:

1. Prep the Chicken:

In a bowl, toss sliced chicken with soy sauce, cornstarch, sesame oil, and a pinch of salt and pepper.
Let marinate for 10–15 minutes while you prep the veggies and sauce.

2. Make the Garlic-Sesame Sauce:

In a small bowl or measuring cup, whisk together:
- Soy sauce
- Oyster/hoisin sauce
- Rice vinegar
- Honey
- Sesame oil
- Garlic, ginger, red pepper flakes
- Water + cornstarch

📝 Set aside — you’ll add this toward the end.

3. Cook the Chicken:

Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
Add chicken in a single layer. Sear for 2–3 minutes per side until golden and cooked through.
Remove and set aside.

4. Stir-Fry the Veggies:

In the same pan, add a splash more oil if needed.
Stir-fry veggies starting with those that take longer:
1. Broccoli & carrots (1–2 min)
2. Peppers, onions, and snap peas (another 2–3 min)
Cook until just tender-crisp.

5. Combine & Sauce It Up:

Return chicken to the pan.
Stir the sauce again and pour it over everything.
Stir-fry for another 1–2 minutes until the sauce thickens and coats everything evenly.

🍽️ Serve With:

Steamed jasmine or brown rice
Cauliflower rice or noodles for a low-carb twist
Garnish with sesame seeds, green onions, or sriracha drizzle

📝 Tips & Variations:

Make it vegetarian: Swap chicken for tofu or tempeh.
Add mushrooms, baby corn, or bok choy for more variety.
Want extra sauce? Double the sauce ingredients.

Let me know if you’d like a sheet pan version, a peanut sauce twist, or a meal prep-friendly adaptation!