This quick and flavorful chicken and vegetable stir fry is perfect for busy weeknights, ready in under 30 minutes! Featuring juicy, tender chicken breast and a colorful medley of vegetables tossed in a savory brown sauce, this dish is simple, satisfying, and delicious. Pair it with egg fried rice or shrimp lo mein for a complete meal.
Ingredients
For the Chicken Marinade:
- Chicken breast: Boneless and skinless, cut into thin slices for a clean and lean flavor.
- Water: Helps keep the chicken juicy.
- Shaoxing cooking wine: Enhances flavor and removes any unwanted chicken aroma.
- Salt: For seasoning.
- Baking soda: Tenderizes the chicken and locks in moisture.
- Cornstarch: Essential for velveting the chicken and ensuring tenderness.
- Oil: Helps keep the chicken pieces separate during cooking.
For the Stir Fry Sauce:
- Soy sauce: Use regular soy sauce for balanced flavor.
- Water: Or unsalted chicken stock, to dilute the sauce.
- Sugar: Adds a subtle sweetness to balance the savory flavors.
- Chicken bouillon powder (optional): Adds depth.
- Dark soy sauce (optional): Enhances the sauce’s color.
- Cornstarch: For thickening.
- Toasted sesame oil: Adds a rich, nutty flavor.
For the Vegetables:
- Mixed vegetables: Use your favorites; we suggest broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas.
- Garlic and ginger: Aromatics that enhance flavor.
- Oil: For stir-frying.
Instructions
1. Marinate the Chicken:
- Combine chicken slices, water, Shaoxing wine, salt, and baking soda in a bowl. Mix until the chicken absorbs most of the liquid.
- Add cornstarch and mix to coat. Finish with oil, mixing until evenly combined. Let marinate for 10–30 minutes or overnight in the fridge for best results.
Pro Tip: Prep vegetables and sauce while the chicken marinates to save time.
2. Prepare the Sauce:
Whisk together all sauce ingredients until cornstarch is fully dissolved. Adjust cornstarch to achieve desired sauce thickness.
3. Blanche the Vegetables:
- Bring a pot of water to a boil.
- Add hearty vegetables like carrots and broccoli first. For tender vegetables like snow peas, add in the last few seconds. Cook vegetables to your preferred doneness.
4. Cook the Chicken:
- Heat oil in a wok or large pan over medium-high heat.
- Add marinated chicken in a single layer. Cook each side until just done. Remove and set aside.
Note: Avoid overcrowding the pan to ensure even cooking.
5. Stir Fry the Aromatics and Sauce:
- In the same pan, reduce heat to medium and add 2 tablespoons of oil.
- Sauté garlic and ginger until fragrant (15–30 seconds).
- Stir the sauce mixture and pour it into the pan. Cook until the sauce thickens and becomes glossy.
6. Combine and Serve:
- Add cooked chicken to the sauce, tossing to coat evenly.
- Stir in the blanched vegetables, mixing until everything is well-coated. Serve hot.
Tips for Success:
- Cook veggies properly: Add vegetables to boiling water in order of their firmness. This prevents overcooking.
- Sauce first: Toss chicken in sauce before adding vegetables for even coating.
- Avoid overcrowding: Cook chicken in batches to achieve the best texture.
Storage and Reheating:
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a microwave or stovetop. Note that the sauce may thin slightly, and vegetables will lose some crispness.
FAQs:
- Substitute for Shaoxing wine: Use diluted dry sherry or stock.
- Omitting baking soda: Not recommended, as it tenderizes the chicken.
- Cornstarch alternative: Potato starch works equally well.
This chicken and mixed vegetable stir fry is your answer to a quick, healthy, and delicious meal—perfect for weeknight dinners!
Chicken with Mixed Vegetable Stir Fry
A quick and delicious weekday meal ready in under 30 minutes! Juicy, tender chicken breast and vibrant mixed vegetables are tossed in a savory brown sauce for a flavorful dish that pairs perfectly with rice or lo mein.
Ingredients
For the Marinated Chicken:
- 20 ounces boneless skinless chicken breast, sliced into ¼-inch pieces (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine optional
- ½ teaspoon kosher salt or fine salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
For the Stir Fry 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 cut into bite-sized pieces (e.g., broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas)
- 1 tablespoon garlic minced (about 2–3 cloves)
- 1 tablespoon ginger peeled and minced (about 1-inch knob)
- Neutral oil for cooking
Instructions
Marinate the Chicken:
- In a mixing bowl, combine chicken slices with water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken absorbs most of the liquid.
- Add cornstarch and mix until chicken is well coated. Finish with oil and mix until evenly combined.
- Let marinate for 10–15 minutes or overnight in the refrigerator for best results.
Prepare the Sauce:
- In a bowl, whisk together water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil.
- Stir until smooth and set aside.
Blanch the Vegetables:
- Bring a pot of water to a boil.
- Add vegetables in order of heartiness (e.g., start with broccoli and carrots, then add tender veggies like snow peas in the last few seconds). Cook until desired tenderness.
- Drain and set aside.
Cook the Chicken:
- Heat a wok or sauté pan over medium-high heat. Add enough oil to coat the bottom.
- Add marinated chicken in a single layer and cook on both sides until fully cooked. Work in batches if necessary to avoid overcrowding. Remove from the pan and set aside.
Make the Sauce and Stir Fry:
- Reduce heat to medium and keep about 2 tablespoons of oil in the pan.
- Add garlic and ginger, stirring until fragrant (15–30 seconds).
- Stir the prepared sauce and pour it into the pan. Let it simmer until thickened and glossy, stirring frequently to prevent scorching.
- Reduce heat to low, add the cooked chicken, and mix until coated in sauce.
- Add the blanched vegetables and toss until evenly coated.
Serve:
- Serve hot with rice or lo mein. Enjoy!
