Rainbow Chicken
Stir Fry
Chicken tenders marinated in olive oil, white wine vinegar, Worcestershire, garlic, and ginger — then cooked in a hot skillet with a full rainbow of bell peppers, red onion, broccoli, and yellow squash, finished with a drizzle of sesame oil. One of the most colorful and satisfying stir frys in the collection. Looks as good as it tastes.
- Marinade
- 1 lb boneless chicken tenders, cubed
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 2 tbsp Worcestershire sauce
- 2 cloves garlic, minced
- ¼ tsp ground ginger
- ¼ tsp salt
- ¼ tsp black pepper
- Vegetables
- 1 cup red onion, sliced
- 1 cup green bell pepper, sliced
- ½ cup red bell pepper, sliced
- ½ cup orange bell pepper, sliced
- 1 cup broccoli florets
- 1 cup yellow squash, cubed
- 1 tsp olive oil (for the skillet)
- Finish
- 1 tsp sesame oil (drizzled off heat)
- — sesame seeds & sliced green onion (optional garnish)
-
1
Marinate the chicken
Add the olive oil, white wine vinegar, Worcestershire sauce, garlic, ginger, salt, and pepper to a large zip-lock bag. Seal and shake well to combine. Add the cubed chicken, seal, and massage to coat. Refrigerate for at least 30 minutes — or up to 4 hours for more flavor. While the chicken marinates, chop and slice all the vegetables.
-
2
Cook the chicken
Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet in a single layer — don't crowd the pan. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden and cooked through to 165°F. Transfer to a plate and set aside.
-
3
Stir fry the vegetables
In the same skillet over medium-high heat, add the red onion and broccoli first — they take the longest. Cook for 2–3 minutes, stirring frequently. Add the bell peppers and yellow squash and cook for another 3–4 minutes until all the vegetables are just tender with a slight bite. Don't let them go soft — a little crunch is the goal.
-
4
Combine & finish
Return the chicken to the skillet and toss with the vegetables. Remove from heat and immediately drizzle the sesame oil over everything — adding it off the heat preserves its nutty, fragrant flavor. Garnish with sesame seeds and sliced green onion if desired. Serve immediately over cauliflower rice.
- Longer marinade = more flavor: 30 minutes is the minimum — if you have time, marinate the chicken for 2–4 hours in the fridge. The Worcestershire and white wine vinegar tenderize the chicken and infuse it with significantly more depth than a quick soak.
- Harder vegetables go in first: Broccoli and red onion take longer than bell peppers and squash — adding them first and the softer vegetables later means everything finishes at the same time with the right texture throughout.
- Sesame oil always goes on last: Sesame oil has a low smoke point and its delicate nutty flavor cooks off almost immediately in a hot skillet — drizzle it over the finished stir fry off the heat every time. Same rule throughout this collection.
- The rainbow matters: Using all four colors of bell pepper and the yellow squash alongside the green broccoli and red onion makes this one of the most visually striking dishes in the collection — it looks like a restaurant dish on the plate.
- Serve over cauliflower rice: The savory marinade that caramelizes on the chicken and the pan juices are excellent spooned over cauliflower rice — it soaks up every drop and makes this a complete on-plan meal.