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Chicken with Mixed Vegetable Stir Fry

Chicken with Mixed Vegetable Stir Fry
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This quick and flavorful chicken stir fry is perfect for busy weeknights. Tender slices of chicken breast are velvety and juicy, tossed with crisp mixed vegetables and coated in a savory brown sauce. Ready in under 30 minutes, this dish delivers classic takeout-style flavor at home. Serve it with rice or noodles for a complete and satisfying meal.

Ingredients

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For the Chicken Marinade:
20 ounces skinless boneless chicken breast, thinly sliced (about 2 chicken breasts)
3 tablespoons water
1 tablespoon Shaoxing rice wine or apple vinegar (optional)
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon neutral oil

For the Sauce:
3/4 cup water
2 1/2 tablespoons regular soy sauce
1 1/2 tablespoons granulated sugar
1 teaspoon chicken bouillon powder (optional)
1/4 teaspoon dark soy sauce (optional, for color)
2 tablespoons cornstarch
1 teaspoon toasted sesame oil

For the Stir Fry:
1 pound mixed vegetables (broccoli, carrots, snap peas, bell peppers, etc.)
1 tablespoon garlic, minced (about 2–3 cloves)
1 tablespoon ginger, peeled and minced (about 1-inch piece)
Neutral oil, as needed for cooking

Instructions

  1. In a bowl, combine the sliced chicken with water, Shaoxing wine (or vinegar), salt, baking soda, cornstarch, and oil. Mix well until the chicken is evenly coated. Let it marinate for 10–15 minutes.

  2. In a separate bowl, whisk together water, soy sauce, sugar, chicken bouillon powder (if using), dark soy sauce (if using), cornstarch, and sesame oil. Set aside.

  3. Heat a large wok or skillet over medium-high heat. Add a tablespoon of oil. Once hot, add the marinated chicken in a single layer. Cook for 2–3 minutes per side until lightly browned and just cooked through. Remove the chicken from the pan and set aside.

  4. In the same pan, add a little more oil if needed. Add garlic and ginger, stirring quickly until fragrant, about 20–30 seconds.

  5. Add the mixed vegetables and stir fry for 3–4 minutes, or until they are crisp-tender.

  6. Return the cooked chicken to the pan. Stir the sauce mixture again (as cornstarch may settle), then pour it into the pan.

  7. Cook while stirring continuously until the sauce thickens and evenly coats the chicken and vegetables, about 1–2 minutes.

  8. Remove from heat and serve immediately with steamed rice or noodles.

Notes

450 kcal per serving

Find it online: https://perfectrecipeworld.com/chicken-with-mixed-vegetable-stir-fry/