Chicken with Mixed Vegetable Stir Fry Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
