Name: Chicken with Mixed Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 20 ounces skinless boneless chicken breast, cut into ¼-inch slices (about 2 chicken breasts); 3 tablespoons water; 1 tablespoon Shaoxing rice wine (optional); ½ teaspoon kosher salt (fine salt is okay too); ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon neutral oil (such as vegetable or canola oil); ¾ cup water; 2½ tablespoons regular soy sauce; 1½ tablespoons granulated sugar; 1 teaspoon chicken bouillon powder (optional); ¼ teaspoon dark soy sauce (optional for color); 2 tablespoons cornstarch; 1 teaspoon toasted sesame oil; 1 pound mixed vegetables of your choice (e.g., broccoli, carrots, snow peas, bell peppers); 1 tablespoon garlic, minced (about 2-3 cloves); 1 tablespoon ginger, peeled and minced (about 1 inch knob); Neutral oil as needed for cooking (vegetable or canola oil)

Jump to Recipe

If you’re craving a vibrant, healthy, and downright delicious meal that comes together quickly, this Chicken with Mixed Vegetable Stir Fry is a total game-changer. Tender slices of chicken breast marry beautifully with a colorful medley of vegetables, all coated in a flavorful, glossy sauce that’s perfectly balanced between savory and sweet. Whether you’re cooking for a busy weeknight dinner or a casual weekend lunch, this dish delivers that comforting homemade satisfaction with a crunchy, fresh veggie kick that keeps every bite exciting.

Chicken with Mixed Vegetable Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

What makes this recipe special is its simplicity and versatility. Each ingredient plays an essential role, bringing texture, color, and flavor that combine to create a harmonious dish you’ll want to make again and again.

20 ounces skinless, boneless chicken breast: Cut into thin ¼ inch slices for quick, even cooking and tender bites.
3 tablespoons water: Hydrates the chicken and helps create a smooth marinade.
1 tablespoon Shaoxing rice wine (optional): Adds subtle depth and aroma that lifts the dish to authentic Chinese-inspired flavors.
½ teaspoon Kosher salt: Enhances the natural flavors of the chicken and vegetables.
¼ teaspoon baking soda: Used to tenderize the chicken, keeping it juicy and soft.
2 tablespoons cornstarch: Essential for that silky, glossy finish on the chicken and sauce.
1 tablespoon neutral oil: Perfect for stir frying without overpowering the taste.
¾ cup water (for sauce): Helps to create the perfect stir fry sauce consistency.
2½ tablespoons regular soy sauce: Provides the salty, umami backbone of the sauce.
1½ tablespoons granulated sugar: Balances the savory notes with a hint of sweetness.
1 teaspoon chicken bouillon powder (optional): Adds a meaty richness, enhancing the overall flavor depth.
¼ teaspoon dark soy sauce (optional for color): Intensifies the sauce color, making the dish visually appetizing.
2 tablespoons cornstarch (for sauce): Thickens the sauce to a luscious finish.
1 teaspoon toasted sesame oil: Brings a toasty, nutty aroma that adds complexity.
1 pound mixed vegetables: Any combination you love—broccoli, carrots, snow peas, bell peppers—adds crunch, color, and nutrition.
1 tablespoon garlic (minced): Delivers fragrant warmth and depth.
1 tablespoon ginger (peeled and minced): Adds a bright, zesty kick that balances the richness of the sauce.
Additional oil: For cooking, ensure a non-stick sear and vibrant stir fry.

How to Make Chicken with Mixed Vegetable Stir Fry

Step 1: Marinate the Chicken

Start by combining your thinly sliced chicken breast with water, Shaoxing rice wine, salt, and baking soda in a bowl. Mix thoroughly until the chicken soaks up nearly all the liquid, which helps tenderize the meat. Next, add the cornstarch and oil, stirring everything together until the chicken pieces are evenly coated. This marinade step, even if just 10-15 minutes, is crucial for juicy, flavorful chicken; if time allows, marinate overnight to maximize tenderness and taste.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the sauce ingredients—water, soy sauce, sugar, bouillon powder, dark soy sauce, cornstarch, and sesame oil—in a bowl until smooth and lump-free. This sauce is the magic that brings the chicken and veggies together, delivering a balance of saltiness, sweetness, and that beloved glossy sheen everyone craves in a stir fry.

Step 3: Blanch the Vegetables

Bring a pot of water to a rolling boil and add your mixed vegetables. Depending on each vegetable’s sturdiness, cook them to your preferred degree of tenderness—broccoli and carrots may take longer, while snow peas only need a quick dip. Drain and set aside. This step ensures the vegetables maintain their vibrant color and crisp texture, providing delightful contrast to the tender chicken.

Step 4: Cook the Chicken

Heat a wok or large sauté pan over medium-high heat, adding enough oil to coat the surface generously. Once hot, add the marinated chicken in batches if needed to avoid overcrowding. Cook evenly on both sides until just cooked through; the chicken should remain tender without needing to be browned unless preferred. Remove the chicken and set aside while you prepare the sauce base.

Step 5: Stir Fry Garlic and Ginger

Lower the heat slightly to medium and leave about two tablespoons of oil in the pan. If there’s excess, drain it off. Toss in the minced garlic and ginger and stir fry quickly for 15 to 30 seconds until fragrant. This step infuses the oil with aromatic notes that elevate the entire dish.

Step 6: Add and Thicken the Sauce

Give your pre-made sauce a good stir to re-mix the cornstarch. Pour it into the wok and let it come to a gentle simmer, stirring frequently to avoid burning and to encourage the sauce to thicken and become glossy. Once it reaches the perfect consistency, reduce the heat to low.

Step 7: Combine Everything

Add the cooked chicken back into the wok and toss so every piece is luxuriously coated with the thickened sauce. Next, fold in your blanched vegetables and give everything a lively toss or stir, coating the veggies and chicken evenly so each bite is bursting with flavor and color. And just like that, your Chicken with Mixed Vegetable Stir Fry is ready!

How to Serve Chicken with Mixed Vegetable Stir Fry

Garnishes

Sprinkle freshly chopped scallions or toasted sesame seeds over the top for an added pop of color and texture. A drizzle of extra toasted sesame oil right before serving can also intensify that irresistible nutty aroma, turning your plate into a feast for all senses.

Side Dishes

Serve this stir fry straight alongside steamed jasmine rice, fluffy brown rice, or some perfectly cooked lo mein noodles to soak up all that beautiful sauce. These simple sides complement the rich flavors while keeping the meal balanced and satisfying.

Creative Ways to Present

For a fun twist, serve your Chicken with Mixed Vegetable Stir Fry in crisp lettuce cups for a refreshing, hand-held experience. You can also use colorful bell pepper halves or small edible bowls like cabbage leaves to present individual portions, making it look as inviting as it tastes.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container and refrigerate for up to 3 days. The vegetables stay crisp and the chicken remains tender, making it a quick and wholesome lunch option for busy days.

Freezing

While the dish can be frozen, be aware that some vegetables may lose a bit of their crunch. To best preserve texture and taste, freeze the cooked chicken and sauce separately from the vegetables. Freeze in airtight containers for up to 2 months.

Reheating

Reheat gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even warming. Adding a splash of water or broth can help restore moisture and the sauce’s perfect consistency.

FAQs

Can I use other types of meat for Chicken with Mixed Vegetable Stir Fry?

Absolutely! While chicken breast is a great choice for its tenderness and quick cooking time, you can also use thigh meat, turkey, or even tofu for a vegetarian spin. Adjust cooking times accordingly for best results.

What vegetables work best for this stir fry?

Use a combination of crunchy and tender veggies like broccoli, carrots, snow peas, bell peppers, baby corn, or bok choy. Feel free to swap in whatever’s fresh or preferred, as the sauce pairs well with a wide variety.

Do I have to use Shaoxing rice wine in the marinade?

No, Shaoxing rice wine adds authentic flavor and tenderizing effects, but if you don’t have it on hand, you can skip it or substitute with a dry sherry or a splash of white wine for a similar effect.

What if I don’t have chicken bouillon powder in the sauce?

It’s optional and mainly adds an extra layer of savory richness. You can simply omit it or substitute with a pinch of chicken broth powder or a small amount of stock to enhance flavor.

How do I keep the vegetables crisp when stir frying?

Blanch the vegetables briefly in boiling water before stir frying, and be sure to cook veggies just until tender-crisp. Overcooking will soften them too much, so timing is key to retaining that fresh crunch.

Final Thoughts

This Chicken with Mixed Vegetable Stir Fry combines simplicity with spectacular flavors in a way that feels both familiar and exciting. It’s the kind of meal you’ll want to make again and again because it’s wholesome, adaptable, and truly gratifying. So why wait? Grab your wok and get cooking—your taste buds are in for a real treat!

Chicken with Mixed Vegetable Stir Fry Recipe

★★★★★

5 from 28 reviews

Author: Thomas
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Chicken with Mixed Vegetable Stir Fry is a quick and flavorful dish combining tender marinated chicken breast with a colorful variety of blanched vegetables. The savory sauce, made with soy sauce, sesame oil, and a hint of sweetness, perfectly coats the chicken and veggies, creating a balanced meal that’s perfect for a weeknight dinner or meal prep. Easily customizable with your favorite vegetables, this stir fry provides a delicious way to enjoy protein and greens in one satisfying dish.

Instructions

Marinate the Chicken: In a mixing bowl, combine the sliced chicken breast with water, Shaoxing rice wine, kosher salt, and baking soda. Mix well until the chicken absorbs most of the liquid. Add the cornstarch and mix until the chicken pieces are well coated. Finally, add 1 tablespoon of oil and mix again to combine. Let the chicken marinate for 10 to 15 minutes, or refrigerate overnight for deeper flavor.
Prepare the Sauce: In a separate bowl or measuring cup, whisk together the water, regular soy sauce, granulated sugar, chicken bouillon powder, dark soy sauce, cornstarch, and toasted sesame oil until smooth and no cornstarch lumps remain. Set aside.
Blanch the Vegetables: Bring a pot of water to a boil. Add the mixed vegetables according to their cooking times—hardier vegetables like broccoli and carrots first, and tender ones like snow peas later. Cook until vegetables reach your desired tenderness. Drain well and set aside.
Cook the Chicken: Heat enough neutral oil in a wok or large sauté pan over medium-high heat to generously coat the bottom. Once hot, add the marinated chicken in a single layer, cooking evenly on both sides until fully cooked through. Avoid crowding; cook in batches if necessary. Remove cooked chicken from the wok and set aside.
Sauté Aromatics: Reduce heat to medium, keeping about 2 tablespoons of oil in the pan. Discard any excess oil if needed. Add minced garlic and ginger, stir frying for 15 to 30 seconds until fragrant but not browned.
Cook the Sauce: Stir the prepared sauce and pour it into the pan with garlic and ginger. Bring to a simmer over medium heat, stirring frequently to prevent scorching and to help the sauce thicken and become glossy. Lower heat to medium-low if needed.
Combine Chicken and Vegetables: Once the sauce is thick and shiny, reduce heat to low. Add the cooked chicken to the pan, stirring to coat well with the sauce. Then add the blanched vegetables, tossing everything together until evenly coated in the sauce and heated through.
Serve: Remove from heat and serve immediately with steamed rice or lo mein noodles. Enjoy your flavorful and nutritious chicken with mixed vegetable stir fry while hot.

Notes

For the best texture, don’t skip the marinating step as it tenderizes the chicken.
You can customize the vegetables to your liking—common choices include broccoli, carrots, snow peas, bell peppers, and baby corn.
If you don’t have Shaoxing rice wine, you can substitute dry sherry or omit it entirely.
Adjust the amount of sugar in the sauce to your desired sweetness level.
To make this dish gluten-free, use tamari or gluten-free soy sauce instead of regular soy sauce.
Cooking vegetables separately according to their hardness prevents overcooking.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese