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Chicken with Mixed Vegetable Stir Fry

Chicken with Mixed Vegetable Stir Fry

This Chicken with Mixed Vegetable Stir Fry features tender, juicy chicken and crisp colorful vegetables tossed in a savory brown sauce. Ready in just 25 minutes, it's the perfect easy weeknight dinner that tastes like takeout.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breast sliced thin
  • 2 tablespoons water for marinade
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch for chicken coating
  • 1 tablespoon vegetable oil plus more for cooking
  • 3 cups mixed vegetables broccoli, carrots, bell peppers, snap peas
  • 3 cloves garlic minced
  • 1 teaspoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1/2 cup water or chicken broth for sauce
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch for sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon chicken bouillon powder optional

Equipment

  • Wok or large skillet
  • Mixing bowls
  • Whisk
  • Large pot for blanching

Method
 

  1. In a bowl, combine the sliced chicken with water, Shaoxing wine, salt, and baking soda. Mix until the chicken absorbs most of the liquid.
  2. 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.
  3. In a separate bowl, whisk together soy sauce, water, sugar, 1 tablespoon cornstarch, sesame oil, and bouillon powder if using. Set aside.
  4. 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.
  5. 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.
  6. Keep 2 tablespoons oil in the pan and reduce heat to medium. Add garlic and ginger, stirring constantly for 20 seconds until fragrant.
  7. Give the sauce a quick stir and pour into the pan. Stir constantly as it heats and thickens, about 1 minute, until glossy.
  8. Reduce heat to low. Add the chicken back and toss to coat. Add the blanched vegetables and mix until everything is coated in sauce.
  9. 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