Chicken with Mixed Vegetable Stir Fry

Looking for a delicious, easy chicken stir fry recipe with mixed vegetables? This simple Chicken and Mixed Vegetable Stir Fry is perfect for a quick, healthy dinner. Made with tender marinated chicken, fresh veggies like broccoli, bell peppers, and carrots, and a savory stir fry sauce, this dish is packed with flavor and nutrients. Ready in under 30 minutes, it’s ideal for weeknight dinners and meal prep. Enjoy a restaurant-quality stir fry at home with customizable vegetables, perfect for serving over rice or noodles. Try this Asian-inspired stir fry for a satisfying, flavorful meal!

Ingredients

For the Marinated Chicken:

• 20 ounces skinless, boneless chicken breast, thinly sliced (about 2 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 (like vegetable or canola)

For the Stir Fry Sauce:

• ¾ cup water
• 2½ tablespoons 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 Stir Fry:

• 1 pound mixed vegetables, cut to preferred size (suggestions: broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)
• 1 tablespoon garlic, minced (2-3 cloves)
• 1 tablespoon ginger, minced (about a 1-inch piece)
• Oil as needed for cooking (any neutral oil)

Instructions

1. Marinate the Chicken:
   In a bowl, mix the sliced chicken, water, Shaoxing rice wine, salt, and baking soda. Stir until the chicken absorbs most of the liquid. Add the cornstarch, stirring until well-coated, then finish by mixing in the oil. Marinate for 10-15 minutes, or if time allows, refrigerate overnight.
2. Prepare the Stir Fry Sauce:
   In a bowl or measuring cup, whisk together all sauce ingredients (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil) until smooth and free of cornstarch lumps. Set aside.
3. Blanch the Vegetables:
   Bring a pot of water to a boil. Add heartier vegetables (like broccoli and carrots) first, cooking until tender, then quickly add more delicate vegetables (like snow peas) for just a few seconds. Drain and set aside.
4. Stir Fry the Chicken and Vegetables:

• In a wok or large sauté pan over medium-high heat, add enough oil to coat the bottom. Once the oil is hot, add the marinated chicken in a single layer and cook until fully cooked, flipping as needed. Work in batches if needed. Remove chicken from the pan and set aside.
• Lower the heat to medium, add 2 tablespoons of oil, and cook the garlic and ginger until fragrant (about 15-30 seconds).
• Stir the prepared sauce, pour it into the pan, and let it simmer, stirring frequently, until it thickens and becomes glossy. Reduce heat if needed to avoid scorching.
• Add the chicken back into the pan, tossing to coat, followed by the blanched vegetables. Stir until everything is well-coated in the sauce.

1. Serve:
   Enjoy hot over rice or lo mein noodles!

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Why You’ll Love This Recipe

This Chicken and Mixed Vegetable Stir Fry is a delicious and nutritious option for any meal. The marinated chicken is tender, and the sauce is packed with flavor, adding a savory coating to both the chicken and vegetables. It’s customizable, easy to prepare, and makes for a satisfying and balanced meal with protein, veggies, and delicious sauce.

Tips

• Marinating: For extra tender chicken, let it marinate overnight.
• Stir Frying: Make sure the oil is hot before adding chicken to get an even cook.
• Sauce: Stir the sauce well before adding to prevent cornstarch from settling.

Variations and Substitutions

• Protein: Try this recipe with shrimp, beef, or tofu.
• Vegetables: Use your favorite mix! Cabbage, snap peas, and baby corn work great.
• Spice: Add chili flakes or a splash of sriracha for a kick.

FAQs

Can I skip the Shaoxing wine?
Yes, it adds depth but isn’t essential; substitute with a bit of chicken broth if desired.

How can I thicken the sauce more?
Add a bit more cornstarch, dissolved in water, to the sauce as it simmers.

Can I make it gluten-free?
Use tamari instead of soy sauce and ensure your bouillon powder is gluten-free.

Serving and Suggestions

Serve this stir fry over steamed rice or noodles to make it a complete meal. It pairs well with jasmine rice or egg noodles, and you can even top with toasted sesame seeds or chopped scallions for extra flavor.