Chicken with Mixed Vegetable Stir Fry Recipe

If you’re craving a meal that’s vibrant, packed with flavor, and loaded with wholesome goodness, you’re about to fall in love with this Chicken with Mixed Vegetable Stir Fry. Imagine tender, marinated chicken slices mingling with a colorful medley of crisp vegetables all enveloped in a silky, savory sauce that hits every note perfectly. This dish is not only a feast for your taste buds but also a nutritious option that’s quick enough for any weeknight, yet elegant enough to impress guests. Trust me, once you make Chicken with Mixed Vegetable Stir Fry, it will become a cherished favorite in your kitchen rotation.

Ingredients You’ll Need

Every ingredient in this recipe has a crucial role, balancing flavors, textures, and color to deliver that classic stir-fry magic. The ingredients are straightforward but bring extraordinary depth and freshness to the dish.

• 20 ounces skinless boneless chicken breast: Sliced thin for quick, even cooking and tender bites.
• 3 tablespoons water: Helps tenderize the chicken in the marinade.
• 1 tablespoon Shaoxing rice wine (optional): Adds subtle aromatic complexity and softens texture.
• ½ teaspoon Kosher salt: Enhances overall flavor without overpowering.
• ¼ teaspoon baking soda: Tenderizes the chicken for that melt-in-your-mouth feel.
• 2 tablespoons cornstarch: Creates a silky coating on the chicken and thickens the sauce perfectly.
• 1 tablespoon neutral oil: For marinating and stir-frying with a clean finish.
• ¾ cup water: A component of the sauce to balance flavors and thin the mixture.
• 2½ tablespoons regular soy sauce: The backbone of umami and saltiness in the sauce.
• 1½ tablespoons granulated sugar: Balances salt with sweetness, creating harmony.
• 1 teaspoon chicken bouillon powder (optional): Boosts the savory depth of the sauce.
• ¼ teaspoon dark soy sauce (optional): Adds a rich color and subtle smokiness.
• 2 tablespoons cornstarch (additional): Ensures the sauce thickens to glossy perfection.
• 1 teaspoon toasted sesame oil: Infuses a nutty aroma that rounds out the dish.
• 1 pound mixed vegetables of your choice: Choose a colorful and crunchy combo like broccoli, carrots, and snow peas for texture and vibrancy.
• 1 tablespoon minced garlic: Provides a pungent kick and unforgettable taste.
• 1 tablespoon peeled and minced ginger: Adds warmth and a lively zing.
• Oil as needed for cooking: Neutral oil that withstands high heat for perfectly cooked stir fry.

How to Make Chicken with Mixed Vegetable Stir Fry

Step 1: Marinate the Chicken

Begin by combining your thinly sliced chicken breast with water, Shaoxing rice wine, kosher salt, and baking soda in a bowl. This mixture tenderizes and seasons the chicken deeply. After the chicken absorbs most of the liquid, sprinkle in the cornstarch and add the tablespoon of oil, coating every slice evenly. Let this flavorful combo sit for at least 10 to 15 minutes, or if you have a little extra time, pop it in the fridge overnight. This step ensures your chicken turns out silky smooth and packed with flavor.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the sauce ingredients: water, regular soy sauce, granulated sugar, chicken bouillon powder, dark soy sauce, cornstarch, and toasted sesame oil. Make sure there are no lumps from the cornstarch for a perfectly smooth sauce. Set this aside until you’re ready to build the stir fry.

Step 3: Blanch the Vegetables

Bring a large pot of water to a rolling boil and add your mixed vegetables. Cook them just to the tenderness you prefer, keeping in mind heartier ones like broccoli and carrots need a bit more time, while tender snow peas only a few seconds. Drain and set aside. This blanching step ensures your vegetables stay vibrant and crisp instead of soggy after stir frying.

Step 4: Cook the Chicken

Heat a wok or large sauté pan over medium-high heat with enough oil to coat the surface generously. Add your marinated chicken in a single layer, ensuring the pieces don’t overlap. Cook until done on both sides, which usually takes just a few minutes. You want the chicken cooked through but you can choose whether to get a light sear or keep it pale and tender. Once done, remove the chicken and set it aside.

Step 5: Build the Stir Fry Sauce and Combine

Lower the heat to medium and reduce the oil down to about two tablespoons—discard extra if needed. Toss in minced garlic and ginger, stirring until fragrant, about 15 to 30 seconds, which will fill your kitchen with an irresistible aroma. Pour in your prepared sauce, stirring constantly until it thickens to a glossy sheen and simmers gently. Reduce the heat further as needed to keep it from burning. Then add the cooked chicken back to the pan and toss until it’s fully coated with the luscious sauce.

Step 6: Add the Vegetables and Finish

Finally, fold in the blanched mixed vegetables, mixing gently to coat everything in the sauce evenly. Let the pan heat through briefly so the flavors meld while the vegetables warm back up but remain crisp. Your Chicken with Mixed Vegetable Stir Fry is ready to serve immediately, bursting with freshness, texture, and flavor.

How to Serve Chicken with Mixed Vegetable Stir Fry

Garnishes

Garnishes take this dish to the next level both visually and flavor-wise. Sprinkle freshly chopped scallions or cilantro for a pop of color and freshness. Toasted sesame seeds are another fantastic option that adds a nutty crunch and enhances the sesame oil flavor. For a touch of heat, thinly sliced fresh chili peppers or a drizzle of chili oil can be wonderful finishing touches.

Side Dishes

This Chicken with Mixed Vegetable Stir Fry pairs beautifully with steamed jasmine or basmati rice, which soaks up the glossy sauce like a dream. If you want something a little more indulgent, serve it over lo mein noodles or fried rice to add a satisfying, chewy texture that complements the tender chicken and crisp veggies. A simple cucumber salad on the side works beautifully too to refresh the palate.

Creative Ways to Present

For an elegant twist, serve the stir fry family-style in a large shallow bowl, letting everyone dig in together. You can also use lettuce cups or large steamed napa cabbage leaves for a low-carb option, turning the stir fry into delightful handheld bites. Another idea is to stuff the mixture into warm pita pockets or Asian-style steamed buns for a fun fusion meal that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken with Mixed Vegetable Stir Fry keeps well in an airtight container in the refrigerator for up to 3 days. The vegetables may soften slightly over time but the flavors will stay vibrant. Be sure to cool the dish completely before refrigerating to maintain the best texture.

Freezing

If you want to save some for later, freezing is possible though not ideal for the mixed vegetables because they can get mushy after thawing. Freeze the stir fry without the vegetables in a freezer-safe container for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers gently in a wok or skillet over medium heat, adding a splash of water or broth to loosen the sauce if it’s thickened too much. Stir frequently to prevent sticking, and if you prefer, add some fresh vegetables when reheating to reclaim that crisp texture and freshness.

FAQs

Can I use other proteins instead of chicken for this stir fry?

Absolutely! This recipe is very versatile and works wonderfully with beef, pork, shrimp, or even tofu. Just adjust the cooking times slightly depending on the protein’s texture and thickness.

What vegetables work best in Chicken with Mixed Vegetable Stir Fry?

You can use almost any vegetables you love, but a mix of sturdy options like broccoli and carrots combined with tender ones like snow peas or bell peppers gives the best balance of textures and colors.

Is Shaoxing rice wine necessary in the marinade?

While optional, Shaoxing rice wine adds a subtle depth and aroma that is difficult to replicate, but if you don’t have it on hand, a dry sherry or skip it altogether—it won’t drastically affect the final flavor.

How can I make the sauce thicker or thinner if needed?

If your sauce is too thin, dissolve a little more cornstarch in cold water and add it gradually while heating. For a thinner sauce, add more water or broth a little at a time until you reach your desired consistency.

Can I prepare this dish gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative, and ensure that any additional ingredients like chicken bouillon powder are also gluten-free to keep the dish safe for gluten-sensitive eaters.

Final Thoughts

Chicken with Mixed Vegetable Stir Fry combines the best of both worlds: quick, nourishing, and delicious. It’s a recipe that welcomes your creativity while giving you consistent, comforting results every time. Whether you’re cooking for yourself or a crowd, this dish will bring a smile to everyone’s face. I can’t wait for you to try it out and make it your own go-to stir fry!

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