Experience a burst of flavors and vibrant colors with this Chicken with Mixed Vegetable Stir Fry. This dish combines tender marinated chicken with a variety of fresh vegetables, all tossed in a savory stir fry sauce. Perfect for a quick and healthy dinner, this recipe is sure to become a household favorite.
Ingredients
- For the Marinated Chicken:
- 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)
- 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 Rest of the Dish:
- 1 pound mixed vegetables of your choice, cut into desired size (we used broccoli, carrots, bell pepper, zucchini, mushrooms, and 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, and cornstarch.
- Stir thoroughly to ensure the chicken is evenly coated.
- Add 1 tablespoon of oil to the mixture and stir again. Allow the chicken to sit and soak in the marinade for a minimum of 15 minutes.
- Prepare the Stir Fry Sauce:
- In a separate bowl, combine ¾ cup water, soy sauce, granulated sugar, chicken bouillon powder (if using), dark soy sauce (if using), cornstarch, and toasted sesame oil.
- Mix until the sugar and cornstarch are fully dissolved. Set aside.
- Cook the Vegetables:
- Heat a wok or large skillet over medium-high heat. Add a bit of oil and swirl to coat the pan.
- Add the minced garlic and ginger, stirring until fragrant, about 30 seconds.
- Add the mixed vegetables to the pan and stir-fry for 3-4 minutes, or until they are just tender but still crisp. Take the vegetables out of the pan and set them aside.
- Cook the Chicken:
- In the same pan, add a bit more oil if needed and heat over medium-high heat.
- Add the marinated chicken slices, spreading them out in a single layer. Cook without stirring for about 1-2 minutes to allow the chicken to sear.
- Stir-fry the chicken until it is fully cooked, about 3-4 minutes.
- Combine and Finish:
- Return the cooked vegetables to the pan with the chicken.
- Give the prepared stir fry sauce a quick stir to recombine, then pour it over the chicken and vegetables.
- Stir everything together until the sauce thickens and coats the chicken and vegetables evenly, about 1-2 minutes.
- Serve:
- Transfer the stir fry to a serving dish and serve immediately, ideally over steamed rice or noodles.
Conclusion
This Chicken with Mixed Vegetable Stir Fry is a delightful combination of tender chicken, crisp vegetables, and a savory sauce. It’s a perfect meal for busy weeknights, offering a nutritious and delicious option that the whole family will enjoy. Enjoy the vibrant flavors and satisfying textures of this easy-to-make dish!