Delicious And Healthy Chicken With Mixed Vegetable Stir Fry Recipe

Enjoy a burst of flavor with Chicken with Mixed Vegetable Stir Fry, a quick-fix delight bringing together tender chicken and fresh veggies.

Chicken with Mixed Vegetable Stir Fry Recipe

Experience the delightful flavors of Chicken with Mixed Vegetable Stir Fry, a perfect dinner option for busy weeknights. This dish combines juicy, tender chicken breast with a colorful medley of vegetables, all tossed in a savory brown sauce. It’s straightforward to prepare and pairs wonderfully with egg-fried rice or shrimp lo mein, promising a meal that's both nutritious and flavor-packed.

Ingredients

For Marinating the 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

To Make 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 tablespoons ginger peeled and minced (about 1-inch knob)
Oil as needed for cooking (any neutral oil)

Instructions

Marinate the Chicken

Combine sliced chicken breast with water, Shaoxing wine, salt, and baking soda until the chicken absorbs most of the liquid.
Add cornstarch and mix until well coated, then add oil and mix again. Let marinade for 10 to 15 minutes, or up to overnight in the fridge.

Prepare the sauce

In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.

Blanch the Mixed Vegetables

Boil water and cook mixed vegetables based on their hardness to your desired tenderness. Drain and set aside.

Make the Chicken and Vegetable Stir Fry

Heat oil in a wok or pan and cook marinated chicken until just cooked. Remove and set aside.
In the same pan, sauté garlic and ginger in remaining oil until fragrant.
Stir the prepared sauce, add to the pan, and cook until thickened and glossy.
Return chicken to pan and toss in sauce, then add blanched vegetables and toss until everything is well coated.
Serve hot and enjoy a satisfying homemade stir fry!

Serving Suggestions

To make a complete, balanced meal, pair this vibrant Chicken with Mixed Vegetable Stir Fry with some egg-fried rice or shrimp lo mein.
For a lower-carb option, consider serving it over cauliflower rice or alongside a fresh Asian-inspired salad.

Recipe Tips

To maintain a delightful crunch and vibrant color in your vegetables, add them to boiling water according to their toughness.
When combining the stir fry, coat the chicken pieces in the sauce first. This method ensures an even distribution of sauce on the chicken.
For the juiciest chicken, marinate it first before preparing your other ingredients. This allows the chicken to absorb the flavors better, even if you can only spare 10-15 minutes for marination. If you have time, marinating overnight will enhance the flavor even more.

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