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Chicken with Mixed Vegetable Stir Fry Recipe

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This chicken with mixed vegetable stir fry is a quick and delicious weekday meal featuring tender chicken breast and a colorful mix of vegetables tossed in a flavorful brown sauce. Ready in just 25 minutes, it’s perfect served alongside egg fried rice or shrimp lo mein for a satisfying Asian-inspired dinner.

Ingredients

For the Marinated Chicken:

  • 20 ounces skinless boneless chicken breast cut into ¼ inch slices (about 2 chicken breasts)
  • 3 tablespoons water
  • 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 Stir Fry:

  • 1 pound mixed vegetables of your choice cut into desired size (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

  1. Marinate the Chicken: In a mixing bowl, combine the sliced chicken breast, water, salt, and baking soda. Mix until the chicken absorbs most of the liquid. Add the cornstarch and mix until the chicken is well coated. Finally, add the oil and mix until fully combined. Set aside to marinate for 10 to 15 minutes, or refrigerate overnight if possible.
  2. Prepare the Sauce: In a bowl or measuring cup, whisk together water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and toasted sesame oil until no clumps remain. Set aside.
  3. Blanch the Vegetables: Bring a pot of water to a boil. Add vegetables according to their firmness and cook until desired tenderness is achieved (broccoli and carrots need longer; snow peas only seconds). Drain and set aside.
  4. Cook the Chicken: Heat a wok or sauté pan over medium-high heat and add enough oil to coat the bottom. Once hot, add the marinated chicken in a single layer and cook on both sides until cooked through, making sure pieces are separated for even cooking. Remove chicken from pan and set aside. Optionally, sear until golden brown if preferred.
  5. Stir Fry Aromatics: Reduce heat to medium and retain about 2 tablespoons of oil in the pan. Add minced garlic and ginger, stirring for 15 to 30 seconds until fragrant.
  6. Add Sauce: Whisk the prepared stir fry sauce again and pour into the pan with garlic and ginger. Bring to a simmer over medium heat until sauce thickens and becomes glossy, stirring frequently to prevent scorching. Lower heat to medium-low if necessary.
  7. Combine Chicken and Vegetables: When sauce has thickened, reduce heat to low and add the cooked chicken. Stir to coat. Then add the blanched vegetables, tossing until they are evenly coated with the thickened sauce.
  8. Serve: Serve the chicken and vegetable stir fry hot with rice or lo mein for a complete meal.

Notes

  • Refer to the full recipe post for detailed photos, tips, and FAQs.
  • Freeze chicken briefly to make slicing easier; be sure it’s fully defrosted and drained before marinating.
  • If using frozen vegetables, blanch or microwave until hot and drain excess water before stir frying.
  • Use regular soy sauce in smaller quantities for balanced flavor; light soy sauce may cause a more acidic salty taste.

Find it online: http://bitezly.com/chicken-with-mixed-vegetable-stir-fry-recipe/