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–+ servings

Chicken with Mixed Vegetable Stir Fry

Prep Time 15 minutes
Cook Time 10 minutes
Servings 3
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!