Description
Enjoy a flavorful and vibrant Chicken with Mixed Vegetable Stir Fry, featuring tender marinated chicken breast slices cooked to golden perfection and tossed with a medley of crisp-tender mixed vegetables in a savory, slightly sweet soy-based sauce infused with garlic, ginger, and toasted sesame oil. This quick and easy stir fry delivers a nutritious and satisfying meal ready in just 40 minutes, perfect for weeknight dinners.
Ingredients
Scale
For the Chicken Marinade:
- 1 pound Skinless boneless chicken breast (Cut into ¼ inch slices)
- 3 tablespoons Water
- 2 tablespoons Shaoxing rice wine (Optional)
- 1 teaspoon Kosher salt
- 1 teaspoon Baking soda
- 2 tablespoons Cornstarch
- 1 tablespoon Oil
For the Sauce:
- ¾ cup Water
- 2½ tablespoons Regular soy sauce
- 1½ tablespoons Granulated sugar
- 1 teaspoon Chicken bouillon powder (Optional)
- 1 tablespoon Dark soy sauce (Optional)
- 2 tablespoons Cornstarch
- 1 teaspoon Toasted sesame oil
For the Stir Fry:
- 4 cups Mixed vegetables (fresh or frozen blend)
- 2 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 tablespoon Oil (for cooking)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the sliced chicken breast with 3 tablespoons water, Shaoxing rice wine (if using), kosher salt, and baking soda. Mix thoroughly until the chicken absorbs most of the liquid to maximize flavor.
- Coat the Chicken: Add 2 tablespoons of cornstarch to the marinated chicken and mix well to evenly coat each piece. Drizzle in 1 tablespoon oil and mix again. Let the mixture rest and marinate for 10 to 15 minutes to tenderize and enhance texture.
- Prepare the Stir Fry Sauce: In a separate bowl, whisk together ¾ cup water, 2½ tablespoons regular soy sauce, 1½ tablespoons granulated sugar, chicken bouillon powder (if using), dark soy sauce (if using), 2 tablespoons cornstarch, and 1 teaspoon toasted sesame oil until smooth and well combined.
- Blanch the Vegetables: Bring a pot of water to a rolling boil. Add the mixed vegetables and cook until they reach your desired tenderness, about 2 to 3 minutes. Drain the vegetables and set aside to maintain their vibrant color and crispness.
- Cook the Chicken: Heat a wok or large sauté pan over medium-high heat and coat the bottom with oil. Once the oil is hot, add the marinated chicken slices in a single layer. Sear and cook until the chicken is fully cooked through and golden on both sides, approximately 4 to 6 minutes. Remove the chicken from the pan and set aside.
- Sauté Aromatics: Lower the heat to medium. Add additional oil if needed. Add the minced garlic and ginger to the pan and sauté for 15 to 30 seconds until fragrant, being careful not to burn them.
- Thicken the Sauce: Pour the prepared stir fry sauce into the pan. Stir frequently and cook until the sauce begins to gently simmer and thicken, creating a glossy coating.
- Combine Chicken and Vegetables: Reduce heat to low. Return the cooked chicken to the pan and toss well to coat with the thickened sauce. Add the blanched mixed vegetables and continue to toss until everything is evenly coated and glistening with sauce, heated through, and ready to serve.
Notes
- If Shaoxing rice wine is not available, you can substitute with dry sherry or omit it entirely.
- Blanch vegetables just until tender-crisp to retain their color and crunch.
- Adjust the sugar amount in the sauce to taste if you prefer a sweeter or less sweet stir fry.
- Using baking soda helps tenderize the chicken quickly but be careful not to overuse it.
- Use a wok or a large sauté pan with high sides for easier tossing and even cooking.
- Feel free to customize the vegetable mix based on what you have on hand or seasonal availability.
