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.
Ingredients
Scale
For the Chicken Marinade
- 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)
For the Sauce
- 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
For the Stir Fry
- 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)
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
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
Keywords: chicken stir fry, mixed vegetable stir fry, quick dinner, Chinese chicken recipe, healthy stir fry
