Colorful food is much more pleasant to eat than bland, white food. Rainbow Stir Fry has so many variations in color (hence the name)….it is so beautiful on a plate. It is flavorful too which is a bonus!
Use a variety of vegetables to add color and a good protein source to make this meal filling.
I used a variety of peppers, squash, onion, and broccoli for color in my version of this recipe.
The great thing about rainbow stir fry is that you can use virtually any fresh veggies you like! Some great examples would be carrots, zucchini, egg plant, mushrooms, snap peas, green beans, cauliflower….the list goes on!
WeightWise Recipe
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Ingredients
- 1 lb boneless, skinless chicken tenders cubed
- 1/4 cup olive oil
- 2 tbsp white wine vinegar
- 2 tbsp Worcestershire sauce
- 1/4 tsp ginger
- pinch salt
- pinch black pepper
- 1 cup red onion sliced
- 1 cup green bell pepper sliced
- 1/2 cup red bell pepper sliced
- 1/2 cup orange bell pepper sliced
- 1 cup broccoli
- 1 cup yellow squash cubed
Ingredients
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Instructions
- Add olive oil, white wine vinegar, Worcestershire sauce, ginger, salt, and black pepper to large zip lock bag. Shake well. Add cubed chicken to bag and place in refrigerator to marinate.
- Chop/slice all vegetables.
- Heat 1 tsp olive oil to skillet and add marinated chicken. Cook until no longer pink inside (4-5 minutes).
- Add all veggies to skillet. Cook, stirring occasionally, until vegetables start to soften. Add salt and black pepper if desired.
