When it comes to quick and delicious meals, Chicken with Mixed Vegetable Stir Fry stands out as a quintessential choice. This dish combines tender chicken pieces with a colorful array of vegetables, all tossed together in a savory sauce that tantalizes the taste buds. Not only is it perfect for busy weeknights, but it also fits seamlessly into healthy lifestyles.
Stir frying is a method that dates back to ancient China, where quick-cooking techniques were developed to retain the nutrients and flavors in food. Today, Chicken with Mixed Vegetable Stir Fry has transcended geographical boundaries and become a beloved recipe in many households around the world. What makes it truly special is its versatility—you can incorporate seasonal vegetables and use whatever spices you have on hand.
Readers will love this recipe not just for its taste but also for its ease of preparation, making it a family favorite that kids and adults can both enjoy!
Table of Contents
Why You Will Love This Chicken with Mixed Vegetable Stir Fry Recipe
Easy and Quick Preparation
One of the standout features of Chicken with Mixed Vegetable Stir Fry is how quickly it comes together. In less than 30 minutes, you can have a satisfying meal on the table. This makes it an absolute breeze for busy evenings or last-minute dinner parties.
Budget-Friendly
With ingredients that are widely accessible and often on sale, this recipe is easy on the wallet. Plus, it allows you to clean out your fridge by using whatever veggies you have sitting around.
A Family Favorite
Children and adults alike love this vibrant dish. The customizable nature of the recipe lets you cater to the preferences of your family, ensuring that everyone leaves the table happy.
Health Benefits
Packed with protein from chicken and loaded with nutrients from various vegetables, Chicken with Mixed Vegetable Stir Fry is not only delicious but also a healthy option. You can easily adjust the recipe to make it lower in calories or sodium, depending on your dietary needs.
Unique Features
What sets this recipe apart is the perfect balance of flavors achieved through a simple stir-fry technique and easily accessible ingredients. The combination of garlic, ginger, and sesame oil gives it a depth of flavor that is hard to resist.
Ingredients Needed for Chicken with Mixed Vegetable Stir Fry
- 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 acceptable)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil works)
- 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
- 1 pound mixed vegetables of your choice
- 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)
Possible Substitutes
- Chicken: You can use turkey or tofu for a vegetarian option.
- Mixed Vegetables: Bell peppers, broccoli, snap peas, and carrots work well.
- Soy Sauce: Coconut aminos can be used for a gluten-free alternative.
- Sesame Oil: Olive oil can substitute if you don’t have sesame oil.
Step-by-Step Directions to Make Chicken with Mixed Vegetable Stir Fry
To Marinate the Chicken:
- In a mixing bowl, combine the chicken slices, 3 tablespoons of water, 1 tablespoon of Shaoxing rice wine (if using), ½ teaspoon of Kosher salt, and ¼ teaspoon of baking soda.
- Mix well until the chicken is coated evenly and allow it to marinate for at least 15-20 minutes.
Prepare the Sauce:
- In a separate bowl, whisk together ¾ cup of water, 2½ tablespoons of soy sauce, 1½ tablespoons of granulated sugar, 1 teaspoon of chicken bouillon powder (if using), and ¼ teaspoon of dark soy sauce.
- Add 2 tablespoons of cornstarch to the mixture and stir until fully combined.
Blanch the Vegetables:
- Bring a pot of water to a boil.
- Add the mixed vegetables and blanch for 2-3 minutes until just tender but still crisp.
- Drain the vegetables and set them aside to cool.
Make the Chicken with Mixed Vegetables:
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; do it in batches if necessary.
- Cook the chicken for 4-5 minutes, stirring occasionally until it’s golden and cooked through.
- Tip: Make sure the chicken has good contact with the skillet for a nice sear.
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add another tablespoon of oil if necessary.
- Add the minced garlic and ginger, sautéing them for about 30 seconds until fragrant.
- Toss in the blanched vegetables and stir-fry for another 2 minutes.
- Slowly pour in the prepared sauce, stirring continuously until the sauce thickens.
- Return the chicken to the skillet and mix it all together, ensuring everything is evenly coated in sauce.
- Drizzle with 1 teaspoon of toasted sesame oil for added flavor.
Expert Tips for the Perfect Chicken with Mixed Vegetable Stir Fry
Mistakes to Avoid
- Overcooking the Chicken: Ensure not to leave the chicken in the pan for too long, as it can become dry.
- Soggy Vegetables: Avoid overcooking the vegetables; they should remain crisp and colorful.
Extra Cooking/Baking Hacks
- High Heat: Use the highest heat your stovetop allows to get that classic stir-fry texture.
- Prep Ahead: Chop and marinate the chicken earlier in the day to save time.
Time-Saving Tricks
- Use frozen mixed vegetables. They are just as nutritious and save chopping time.
How to Serve Chicken with Mixed Vegetable Stir Fry
Serving Suggestions
- Serve over steamed rice or noodles.
- For a lighter option, serve it on a bed of lettuce or spinach.
Drinks or Side Dishes that Match Well
- Pair with a cold glass of iced tea or a light beer.
- Consider serving alongside spring rolls or a simple cucumber salad.
How to Store Chicken with Mixed Vegetable Stir Fry
Counter, Fridge, Freezer Storage
- Counter: Best consumed fresh; do not leave out for more than two hours.
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: For extended storage, freeze for up to 2 months; simply thaw before reheating.
Reheating Instructions
- Reheat in a skillet over medium heat with a splash of water or oil to prevent drying out.
- Alternatively, microwave in 30-second intervals, stirring in between.
Variations of Chicken with Mixed Vegetable Stir Fry
Flavor Swaps
- Experiment with different sauces like teriyaki or garlic soy for new tastes.
Ingredient Substitutions
- Feel free to alter protein sources or vegetables based on availability and preference.
Seasonal Twists
- Use seasonal vegetables such as asparagus in spring or squash in autumn for varying flavors.
Chicken with Mixed Vegetable Stir Fry
Ingredients
For 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 acceptable)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil works)
For the 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
- 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 mixing bowl, combine the chicken slices, 3 tablespoons of water, 1 tablespoon of Shaoxing rice wine (if using), ½ teaspoon of Kosher salt, and ¼ teaspoon of baking soda.
- Mix well until the chicken is coated evenly and allow it to marinate for at least 15-20 minutes.
Prepare the Sauce
- In a separate bowl, whisk together ¾ cup of water, 2½ tablespoons of soy sauce, 1½ tablespoons of granulated sugar, 1 teaspoon of chicken bouillon powder (if using), and ¼ teaspoon of dark soy sauce.
- Add 2 tablespoons of cornstarch to the mixture and stir until fully combined.
Blanch the Vegetables
- Bring a pot of water to a boil.
- Add the mixed vegetables and blanch for 2-3 minutes until just tender but still crisp.
- Drain the vegetables and set them aside to cool.
Cook the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Once the oil is hot, add the marinated chicken to the skillet in a single layer. Avoid overcrowding the pan; do it in batches if necessary.
- Cook the chicken for 4-5 minutes, stirring occasionally until it’s golden and cooked through.
Combine and Serve
- Remove the chicken from the skillet and set it aside.
- In the same skillet, add another tablespoon of oil if necessary.
- Add the minced garlic and ginger, sautéing them for about 30 seconds until fragrant.
- Toss in the blanched vegetables and stir-fry for another 2 minutes.
- Slowly pour in the prepared sauce, stirring continuously until the sauce thickens.
- Return the chicken to the skillet and mix it all together, ensuring everything is evenly coated in sauce.
- Drizzle with 1 teaspoon of toasted sesame oil for added flavor.
Notes
FAQs About Chicken with Mixed Vegetable Stir Fry
Can I freeze Chicken with Mixed Vegetable Stir Fry?
- Yes, you can freeze it for up to 2 months.
Can I make Chicken with Mixed Vegetable Stir Fry ahead of time?
- While best served fresh, you can prep the chicken and vegetables in advance to save time.
What can I use instead of chicken in Chicken with Mixed Vegetable Stir Fry?
- Tofu, shrimp, or beef work great as alternatives.
Can I use frozen vegetables for this recipe?
- Absolutely! Frozen vegetables can save prep time and are still nutritious.
What if I don’t have Shaoxing rice wine?
- You can omit it or substitute with a splash of white wine or chicken broth.
Common Mistakes to Avoid When Making Chicken with Mixed Vegetable Stir Fry
- Not Prepping Ingredients: Ensure you have everything chopped and ready before you start cooking to avoid overcooked food.
- Too Much Sauce: Keep the sauce balanced. A little goes a long way in seasoning without overwhelming the dish.
Nutritional Information of Chicken with Mixed Vegetable Stir Fry
- Approximately 350-400 calories per serving.
- A good source of protein and vitamins, depending on the vegetables used.
Pairing Ideas: What Goes Well With Chicken with Mixed Vegetable Stir Fry
For more delicious ideas, consider pairing with:
- Fried Rice: A staple that complements savory stir-fries.
- Spring Rolls: A crunchy contrast ideal for a balanced meal.
- Asian Slaw: A fresh, tangy side adds flavor and texture.
Conclusion
In summary, Chicken with Mixed Vegetable Stir Fry is a quintessential dish that is not only easy and quick to make but is also healthy and budget-friendly. Its flavors, textures, and colors make it a feast for the senses. Try this recipe today and share it with family and friends! Enjoy the delightful combination of chicken and vegetables, all stirred in a savory sauce, and redefine your weeknight dinners!