Some nights you just need dinner on the table fast, and this Chicken with Mixed Vegetable Stir Fry has saved me more times than I can count. Last Wednesday, I got home late from work with nothing planned, opened my fridge to find some chicken and random vegetables, and threw this together in the time it took the rice to cook. My husband actually asked if I ordered takeout because it tasted that good. The secret? A simple technique that keeps the chicken ridiculously tender and a sauce that coats everything perfectly.
What I love most about this recipe is how forgiving it is. Got broccoli? Toss it in. Have bell peppers or snap peas instead? Those work too. The sauce pulls everything together no matter what vegetables you use, and the chicken stays juicy every single time. Plus, it genuinely takes about 25 minutes from start to finish, which means you can have a restaurant-quality meal ready faster than delivery would arrive.
Why This Stir Fry Works Every Time
The difference between dry, boring chicken stir fry and one that tastes amazing comes down to how you treat the chicken. This recipe uses a simple marinating method that keeps the chicken breast tender and prevents it from drying out in the high heat. You coat the chicken pieces with a bit of cornstarch before cooking, which creates this protective layer that seals in moisture. Game changer.
The vegetables get blanched quickly before stir frying, which means they stay crisp and vibrant instead of turning soggy or overcooked. Everything comes together in one pan at the end with the sauce, which thickens up beautifully and clings to every piece.
Ingredients You Need
Here’s what you need for this Chicken with Mixed Vegetable Stir Fry:
- 1 pound boneless skinless chicken breast, sliced into thin bite-sized pieces
- 2 tablespoons water for the marinade
- 1 tablespoon Shaoxing wine or dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch for coating the chicken
- 1 tablespoon vegetable oil plus more for cooking
- 3 cups mixed vegetables such as broccoli florets, sliced carrots, bell peppers, snap peas, mushrooms
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 tablespoons soy sauce
- 1/2 cup water or chicken broth
- 1 tablespoon sugar
- 1 tablespoon cornstarch for the sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon chicken bouillon powder, optional
How to Make It
Start by marinating your chicken. In a bowl, combine the sliced chicken with water, Shaoxing wine, salt, and baking soda. Mix it well and let the chicken absorb most of the liquid. This takes just a minute or two. Then add the cornstarch and mix until the chicken is coated. Drizzle in 1 tablespoon of oil and mix again. Let this sit while you prep everything else, at least 10 minutes.
For the sauce, whisk together soy sauce, water, sugar, cornstarch, sesame oil, and bouillon powder if using. Make sure there are no cornstarch lumps. Set it aside.
Bring a pot of water to a boil and blanch your vegetables. Add the heartier ones like broccoli and carrots first, let them cook for 2 to 3 minutes until bright and slightly tender. Then add quicker-cooking vegetables like snap peas for just 30 seconds. Drain everything and set aside.
Heat your wok or large skillet over medium-high heat with enough oil to coat the bottom. Add the marinated chicken in a single layer. Let it cook without moving for about 2 minutes, then flip and cook the other side until just done. The chicken might not be super golden, and that’s fine. Remove it and set aside.
Keep about 2 tablespoons of oil in the pan and reduce heat to medium. Add garlic and ginger, stirring constantly for about 20 seconds until fragrant. Give your sauce a quick stir and pour it into the pan. Keep stirring as the sauce heats up and thickens. This happens pretty fast, maybe a minute. Once it looks glossy and thick, reduce heat to low.
Add the chicken back in and toss to coat. Then add your blanched vegetables and mix everything together until every piece is coated in that beautiful sauce. Serve immediately over rice.
Pro Tips for Perfect Results
Slice your chicken against the grain into thin pieces about 1/4 inch thick. This makes it more tender. Don’t skip the baking soda in the marinade. It sounds weird, but it helps the chicken stay incredibly juicy by changing the pH slightly. Make sure your wok or pan is hot before adding the chicken. You want to hear that sizzle.
Cook the chicken in batches if your pan is crowded. Overcrowding makes the chicken steam instead of sear, and you’ll lose that nice texture. Have all your ingredients prepped before you start cooking. Stir frying moves fast, and you don’t want to be chopping garlic while your chicken burns.
Delicious Variations
Swap the chicken for thinly sliced beef or pork. Marinate the same way. Use shrimp instead, but skip the baking soda and reduce the cooking time to just 2 minutes. Make it spicy by adding red pepper flakes or a spoonful of chili garlic sauce to the sauce mixture.
Try different vegetable combinations based on what you have. Green beans, bok choy, zucchini, cauliflower, or baby corn all work beautifully. Add cashews or peanuts for crunch. Finish with fresh basil or cilantro for a different flavor profile.
Fixing Common Problems
If your chicken turns out dry, you probably cooked it too long or at too high a temperature. Reduce the heat slightly and remove the chicken as soon as it’s just cooked through. It’ll continue cooking a bit when you add it back to the sauce.
Sauce too thin? Mix an extra teaspoon of cornstarch with a tablespoon of cold water and stir it in. Let it simmer for another 30 seconds. Too thick? Add a splash of water or broth and stir until you reach the consistency you want. Vegetables mushy? You blanched them too long. Next time, err on the side of undercooking slightly since they’ll cook more in the final stir fry.
Smart Substitutions
No Shaoxing wine? Use dry sherry or even a splash of white wine. In a pinch, skip it entirely. Don’t have baking soda? The chicken will still be good, just maybe not quite as tender. Use tamari instead of soy sauce for gluten-free. Swap sesame oil for extra vegetable oil if needed, though you’ll miss that nutty flavor.
Chicken bouillon powder can be replaced with a crumbled bouillon cube or just left out. The sauce will be slightly less savory but still delicious. Use honey instead of sugar for a different kind of sweetness.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The vegetables might soften a bit, but it still tastes great. Reheat in a skillet over medium heat with a splash of water to loosen the sauce. Microwave works too, about 2 minutes on high, stirring halfway through.
This Chicken with Mixed Vegetable Stir Fry doesn’t freeze particularly well because the vegetables get mushy when thawed. If you want to meal prep, cook the chicken and store it separately, then stir fry fresh vegetables when you’re ready to eat.
Frequently Asked Questions
Can I use frozen vegetables?
Yes, but thaw and drain them really well first. Frozen vegetables release a lot of water, which can make your stir fry watery. Pat them dry with paper towels before adding to the pan.
What can I serve with this stir fry?
White or brown rice is classic. Fried rice takes it to the next level. Lo mein noodles or even regular spaghetti work surprisingly well. Cauliflower rice makes it low-carb.
Do I need a wok?
Not at all. A large skillet or saute pan works just fine. The key is having enough surface area so the chicken and vegetables cook quickly without steaming.
Can I make this ahead?
You can marinate the chicken and prep the vegetables the night before. Store them separately in the fridge. Mix your sauce ahead too. When you’re ready to cook, everything comes together in minutes.
Why use cornstarch in the marinade?
Cornstarch creates a light coating on the chicken that protects it during cooking. This technique is called velveting, and it keeps the meat incredibly tender and juicy.
Is this recipe healthy?
Pretty healthy, yes. Lean chicken breast, lots of vegetables, and a light sauce. To make it even healthier, use low-sodium soy sauce and reduce the oil for cooking.
Can kids eat this Chicken with Mixed Vegetable Stir Fry?
Absolutely. The flavors are mild and kid-friendly. My own kids love picking out the different colored vegetables. If they’re picky, you can serve the sauce on the side and let them dip.
Chicken with Mixed Vegetable Stir Fry
Ingredients
Equipment
Method
- In a bowl, combine the sliced chicken with water, Shaoxing wine, salt, and baking soda. Mix until the chicken absorbs most of the liquid.
- Add 2 tablespoons cornstarch and mix until the chicken is well coated. Drizzle in 1 tablespoon oil and mix. Let marinate for 10 to 15 minutes.
- In a separate bowl, whisk together soy sauce, water, sugar, 1 tablespoon cornstarch, sesame oil, and bouillon powder if using. Set aside.
- Bring a pot of water to a boil. Blanch the vegetables starting with the heartier ones like broccoli and carrots for 2 to 3 minutes, then add tender vegetables like snap peas for 30 seconds. Drain and set aside.
- Heat a wok or large skillet over medium-high heat with enough oil to coat the bottom. Add the marinated chicken in a single layer and cook for 2 minutes per side until just cooked through. Remove and set aside.
- Keep 2 tablespoons oil in the pan and reduce heat to medium. Add garlic and ginger, stirring constantly for 20 seconds until fragrant.
- Give the sauce a quick stir and pour into the pan. Stir constantly as it heats and thickens, about 1 minute, until glossy.
- Reduce heat to low. Add the chicken back and toss to coat. Add the blanched vegetables and mix until everything is coated in sauce.
- Serve immediately over rice and enjoy.
Notes
- Slice chicken against the grain for more tender pieces
- Don’t skip the baking soda – it keeps the chicken incredibly juicy
- Cook chicken in batches if your pan is crowded to prevent steaming
- Have all ingredients prepped before starting since stir frying moves quickly
- Adjust vegetables based on what you have available
