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Chicken with Mixed Vegetable Stir Fry Recipe

Chicken with Mixed Vegetable Stir Fry Recipe
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★★★★★

5 from 21 reviews

This Chicken with Mixed Vegetable Stir Fry is a quick and flavorful dish featuring tender marinated chicken breast sautéed with a vibrant medley of blanched vegetables, all coated in a glossy, savory sauce. Perfect for a wholesome weeknight meal, it combines fresh ingredients with a balanced stir-fry sauce, delivering a delicious, healthy dinner that pairs well with rice or noodles.

Ingredients

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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 (e.g., vegetable or canola)

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

Vegetables and Aromatics

  • 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 (e.g., vegetable or canola oil)

Instructions

  1. Marinate the chicken: In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, kosher salt, and baking soda. Mix thoroughly until the chicken has absorbed most of the liquid. Add the cornstarch and mix until the chicken is well coated. Finish the marinade by adding the oil and mix again. Set aside to marinate for 10 to 15 minutes, or for best results, refrigerate overnight.
  2. Prepare the sauce: In a separate bowl or measuring cup, whisk together water, soy sauce, granulated sugar, chicken bouillon powder, dark soy sauce, cornstarch, and toasted sesame oil until the cornstarch is fully dissolved and no lumps remain. Set aside.
  3. Blanch the vegetables: Bring a pot of water to boil. Add the mixed vegetables according to their cooking times—heartier vegetables like broccoli and carrots can be boiled longer, while delicate ones like snow peas should be added towards the end. Cook the vegetables to your desired tenderness. Drain and set aside.
  4. Cook the chicken: Heat enough neutral oil in a wok or large sauté pan over medium-high heat to coat the bottom generously. When the oil is hot, add the marinated chicken in a single layer, cooking on both sides until cooked through. Avoid overcrowding; cook in batches if necessary. Remove the chicken and set aside. Optional: sear until golden brown for added color.
  5. Sauté aromatics: Reduce heat to medium and keep about 2 tablespoons of oil in the pan, discarding any excess. Add the minced garlic and ginger, stir-frying until fragrant, about 15 to 30 seconds, being careful not to burn.
  6. Add the sauce: Stir the prepared sauce once more, then pour it into the pan with the aromatics. Bring the sauce to a simmer over medium heat, stirring frequently to prevent sticking and to allow it to thicken to a glossy consistency. Lower heat to medium-low if needed.
  7. Combine chicken and vegetables: When the sauce has thickened and is glossy, reduce heat to low. Add the cooked chicken back into the pan and stir to coat with the sauce. Then add the blanched mixed vegetables and toss gently until everything is evenly coated and heated through.
  8. Serve: Remove from heat and serve the chicken with mixed vegetable stir fry immediately over steamed rice or lo mein noodles. Enjoy hot for best flavor.

Notes

  • Marinating the chicken overnight enhances tenderness and flavor, but 10-15 minutes also works well for quicker preparation.
  • Baking soda in the marinade helps tenderize the chicken for a soft texture.
  • Choose fresh, crisp vegetables for the best texture and color; adjust blanching times accordingly.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Adjust sugar and soy sauce amounts according to taste preferences.
  • Use neutral oils like vegetable, canola, or peanut oil to maintain a clean stir-fry flavor.
  • If you prefer spicier food, add chili flakes or fresh sliced chili when stir-frying the garlic and ginger.

Nutrition

Keywords: chicken stir fry, mixed vegetable stir fry, Chinese chicken recipe, easy stir fry, healthy dinner, quick chicken recipe

Find it online: https://cheframiflavor.com/chicken-with-mixed-vegetable-stir-fry-recipe/