Chicken with Mixed Vegetable Stir Fry

Chicken with Mixed Vegetable Stir Fry is a quick and flavorful dish that's perfect for a weekday meal, taking less than 30 minutes to prepare. It features tender, juicy chicken breast and a variety of crisp vegetables, all tossed in a savory brown sauce. This versatile stir fry allows you to use any vegetables you have on hand, making it both convenient and customizable. Serve it over steamed rice or alongside egg fried rice for a complete and satisfying meal.

Ingredients

For marinating the chicken:

• 20 ounces boneless, skinless chicken breast, sliced into ¼-inch pieces

• 3 tablespoons water

• 1 tablespoon Shaoxing rice wine (optional)

• ½ teaspoon kosher salt

• ¼ teaspoon baking soda

• 2 tablespoons cornstarch

• 1 tablespoon neutral oil
  
  

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 (e.g., broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas), cut into bite-sized pieces

• 1 tablespoon garlic, minced

• 1 tablespoon ginger, peeled and minced

• Neutral oil, as needed for cooking
  
  

Instructions

1. Marinate the Chicken
   In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine (if using), 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 evenly combined. Set aside to marinate for 10 to 15 minutes, or up to 30 minutes for optimal tenderness.

2. Prepare the Sauce
   In a bowl, whisk together all the stir fry sauce ingredients until the cornstarch is fully dissolved and no lumps remain. Set aside.

3. Blanch the Vegetables
   Bring a pot of water to a boil. Add the mixed vegetables according to their firmness, starting with the heartier ones like carrots and broccoli. Cook each type to your desired tenderness, then remove and set aside.

4. Cook the Chicken
   Heat a wok or large pan over medium-high heat and add enough oil to cover the bottom. Add the marinated chicken in a single layer and cook until just cooked through, about 2–3 minutes per side. Remove the chicken and set aside.

5. Combine and Stir Fry
   In the same pan, reduce the heat to medium and retain about 2 tablespoons of oil. Add the minced garlic and ginger, sautéing until fragrant (about 15–30 seconds).
   Stir the prepared sauce to ensure it's well mixed, then pour it into the pan. Cook, stirring constantly, until the sauce thickens and becomes glossy.
   Return the cooked chicken to the pan, tossing to coat evenly with the sauce. Then, add the blanched vegetables and stir to combine everything thoroughly.

6. Serve
   Transfer the stir fry to a serving dish and enjoy hot, paired with steamed rice or your preferred side.
   
   

Serving and Nutritional Information
This recipe yields approximately 3 servings. Specific nutritional details (such as calories, fat, carbs, and protein) are not provided in the original source. For accurate nutritional analysis, consider using a food calculator or tracking app based on the exact ingredients and quantities you use.