Chicken with Mixed Vegetable Stir Fry Recipe

Introduction

This Chicken with Mixed Vegetable Stir Fry is a vibrant, healthy dish packed with colorful veggies and tender, flavorful chicken. It’s a quick and satisfying meal perfect for busy weeknights or whenever you crave a homemade stir fry.

Ingredients

• 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 oil (any neutral oil is fine)
• 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
• 1 pound mixed vegetables of your choice, cut into desired size (broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas recommended)
• 1 tablespoon garlic, minced (about 2-3 cloves)
• 1 tablespoon ginger, peeled and minced (about 1 inch knob)
• Oil as needed for cooking (any neutral oil)

Instructions

1. Step 1: In a bowl, combine the chicken slices with 3 tablespoons water, Shaoxing rice wine, salt, baking soda, 2 tablespoons cornstarch, and 1 tablespoon oil. Mix well and let it marinate for at least 15 minutes to tenderize the chicken.
2. Step 2: In a separate bowl, whisk together the stir fry sauce by mixing ¾ cup water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, 2 tablespoons cornstarch, and toasted sesame oil until smooth. Set aside.
3. Step 3: Heat a wok or large skillet over medium-high heat and add oil as needed. Stir-fry the marinated chicken until it turns opaque and starts to brown, about 3-4 minutes. Remove the chicken from the wok and set aside.
4. Step 4: In the same wok, add a little more oil if needed and stir-fry the garlic and ginger until fragrant, about 30 seconds.
5. Step 5: Add the mixed vegetables to the wok and stir-fry until tender-crisp, around 4-5 minutes. Adjust cooking time depending on the vegetables used.
6. Step 6: Return the chicken to the wok and stir to combine with the vegetables.
7. Step 7: Give the sauce a quick stir and pour it over the chicken and vegetables. Stir continuously until the sauce thickens and coats everything evenly, about 1-2 minutes.
8. Step 8: Remove from heat and serve the stir fry hot, ideally with steamed rice or noodles.

Tips & Variations

• For extra flavor, try adding a splash of rice vinegar or a pinch of chili flakes to the sauce.
• Use whatever vegetables you have on hand; snap peas, baby corn, or bok choy work great too.
• To keep the chicken tender, avoid overcooking it and make sure to marinate properly.
• If you don’t have Shaoxing wine, dry sherry or omit it entirely without a big impact on flavor.
• For a gluten-free option, substitute tamari for soy sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. Avoid overcooking when reheating to keep the chicken and vegetables tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs will work well and can add extra moisture and flavor to the dish. Adjust cooking time as thighs may take slightly longer to cook through.

What can I serve with this stir fry?

This dish pairs wonderfully with steamed white or brown rice, fried rice, or noodles. It also works as a filling for lettuce wraps if you want a low-carb option.

Chicken with Mixed Vegetable Stir Fry Recipe

Print Recipe

★★★★★

4.9 from 117 reviews

A flavorful and colorful Chicken with Mixed Vegetable Stir Fry recipe featuring tender marinated chicken slices and a vibrant assortment of vegetables, tossed in a savory soy-based stir fry sauce. This quick and healthy dish is perfect for a weeknight dinner and highlights a perfect balance of textures and flavors with garlic, ginger, and a hint of sesame oil.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Marinated Chicken

• 20 ounces skinless boneless chicken breast, sliced 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 (any neutral oil is fine)

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

Vegetables and Aromatics

• 1 pound mixed vegetables of your choice, cut into desired size (recommended: 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)
• Oil as needed for cooking (any neutral oil)

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken slices with water, Shaoxing rice wine (if using), kosher salt, baking soda, cornstarch, and 1 tablespoon of neutral oil. Mix well to coat evenly. Let marinate for at least 15 minutes to tenderize the chicken and enhance flavor.
2. Prepare the Stir Fry Sauce: In a separate bowl, whisk together ¾ cup water, soy sauce, granulated sugar, chicken bouillon powder (if using), dark soy sauce (if using), cornstarch, and toasted sesame oil until smooth. Set aside.
3. Heat the Pan and Cook Aromatics: Heat a wok or large skillet over medium-high heat. Add a suitable amount of neutral oil for stir frying. Once hot, add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant but not burnt.
4. Cook the Chicken: Add the marinated chicken slices to the hot pan in a single layer. Stir-fry and cook for about 3-5 minutes until the chicken is just cooked through and lightly browned. Remove the chicken from the pan and set aside.
5. Stir Fry the Vegetables: In the same pan, add a little more oil if needed, then add the mixed vegetables. Stir-fry for 3-5 minutes until they are vibrant in color and slightly tender but still crisp.
6. Combine and Finish: Return the cooked chicken to the pan with the vegetables. Stir the prepared sauce once again to recombine, then pour it over the chicken and vegetables. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the ingredients.
7. Serve: Remove from heat and serve immediately with steamed rice or noodles as preferred to enjoy a balanced, delicious meal.

Notes

• Using baking soda in the marinade helps tenderize the chicken for a juicier texture.
• Shoaxing rice wine is optional but adds authentic depth to the flavor.
• Adjust vegetable mix according to seasonal availability and preference.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• Control saltiness by adjusting soy sauce and bouillon powder to taste.

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