Chicken with Mixed Vegetable Stir Fry
A quick and delicious dish combining tender chicken pieces with a colorful array of vegetables, all tossed in a savory sauce. Perfect for busy weeknights and customizable for healthy lifestyles.
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
Serve over steamed rice or noodles. For a lighter option, serve it on a bed of lettuce or spinach. Pair with iced tea or light beer.