Chicken with Mixed Vegetable Stir Fry
Chicken with Mixed Vegetable Stir Fry is a go-to weeknight dinner that brings brightness and flavor to any table. There’s something inherently comforting about a stir-fry; it’s quick, colorful, and packed with nutrients. This recipe has become a staple in my house because it’s not only easy to whip up but also customizable based on what I have in my fridge. Imagine a vibrant dish featuring tender chicken paired with crisp vegetables, all enveloped in a savory sauce that’s just a perfect blend of flavors. Whether you’re a busy parent or a kitchen newbie, this dish is a winning choice for any occasion.
Why you’ll love this dish
And why this stir-fry, in particular? For starters, it’s incredibly versatile. You can use whatever mixed vegetables you have on hand, making it an excellent way to clear out your fridge. Not only is this recipe budget-friendly, but it can also come together in under 30 minutes, making it ideal for those frantic weekday evenings. Plus, it’s kid-approved! My children love the crunchy veggies and tender chicken, and I love knowing they’re eating a wholesome meal.
"This Chicken with Mixed Vegetable Stir Fry is quick and delicious! It’s now a favorite in our household." – Happy Home Cook
Preparing Chicken with Mixed Vegetable Stir Fry
Creating this stir-fry is easier than you might think. The process involves marinating the chicken, preparing a flavorful sauce, blanching the veggies, and then cooking everything together for a deliciously quick meal. Here’s a friendly overview to guide you through:
- Marinate the Chicken: A quick mix of ingredients ensures the chicken is flavorful and tender.
- Prepare the Sauce: The sauce ties all the elements together, adding that essential umami taste.
- Blanch the Vegetables: This step brightens the veggies while retaining their crispiness.
- Cook It All Together: Combine everything in a hot wok or skillet, allowing flavors to mingle beautifully.
What you’ll need
Here’s what you gather to make this delightful stir-fry:
- Chicken: 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breasts)
- Liquid Ingredients: 3 tablespoons water, 1 tablespoon Shaoxing rice wine (optional), 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)
- Seasonings: ½ teaspoon Kosher salt, ¼ teaspoon baking soda, 2 tablespoons cornstarch (two separate amounts for different uses), 1 teaspoons toasted sesame oil
- Vegetables: 1 pound mixed vegetables of your choice
- Aromatics: 1 tablespoon garlic (minced, about 2-3 cloves), 1 tablespoon ginger (peeled and minced, about 1 inch knob)
- Cooking Oil: 1 tablespoon neutral oil (plus more as needed for cooking)
Feel free to swap in your favorite vegetables for a personalized touch—broccoli, bell peppers, and snap peas are all fantastic options!
Step-by-step instructions
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Marinate the chicken: In a bowl, combine the chicken slices with water, rice wine (if using), salt, baking soda, and 2 tablespoons cornstarch. Mix well and let it sit for about 15 minutes. This helps tenderize the meat.
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Prepare the sauce: In a separate bowl, whisk together ¾ cup water, soy sauce, granulated sugar, chicken bouillon (if using), and dark soy sauce. Set aside.
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Blanch the vegetables: Boil water in a pot, then add the mixed vegetables for about 1-2 minutes until they’re bright and tender-crisp. Drain them and immediately plunge into ice water to stop the cooking.
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Cook the chicken: Heat oil in a large skillet or wok over high heat. Add the marinated chicken in batches, cooking until no longer pink. Remove and set aside.
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Combine everything: In the same skillet, add garlic and ginger, stirring until fragrant. Pour in the sauce and cooked chicken, then add the blanched veggies. Stir-fry for a couple of minutes until everything is heated through and well combined.
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Finish with sesame oil: Drizzle in the toasted sesame oil, mix well, and serve hot!
Best ways to enjoy it
Serving Chicken with Mixed Vegetable Stir Fry is a delight! You can plate it over a bed of fluffy white rice for traditional flavors. For a healthier option, serve it over quinoa or steamed brown rice. If you’re feeling adventurous, a side of crispy spring rolls or dumplings adds a fun twist to the meal. Garnish with sesame seeds and sliced green onions for an extra touch!
Storage and reheating tips
Any leftovers can easily be stored! To keep them fresh, transfer the stir-fry to an airtight container and refrigerate for up to 3 days. If you’d like to save it longer, you can freeze it. Just ensure it’s in a freezer-safe container, and it should last for about 2 months.
When reheating, use a skillet over medium heat, adding a splash of water or broth to prevent drying out. You can also microwave it, but be aware some crispness may be lost!
Helpful cooking tips
- Prep Ahead: Marinate the chicken the night before for even richer flavor.
- Batch Cooking: Make a big batch and freeze portions for those ultra-busy nights.
- Sauce Substitutions: If you’re gluten-free, try tamari sauce or coconut aminos.
Creative twists
Feel free to mix things up! Try adding different proteins like shrimp or tofu, or switch out the vegetables according to the season. For a spicier kick, throw in some chili flakes or sriracha to the sauce mix. You can even add nuts like cashews or peanuts for an added crunch.
Common questions
What’s the prep time for this dish?
Expect to spend about 15 minutes prepping, plus a 15-minute marinating time. The actual cooking time is around 10 minutes. In total, you can have this on the table in less than 30 minutes!
Can I use frozen vegetables?
Absolutely! Just remember to thaw and drain them before using, as frozen veggies can release excess water.
Is the chicken bouillon powder necessary?
Not at all! It’s optional and mainly enhances the savory flavor. If you don’t have it, your dish will still be delicious.
What’s a good substitute for Shaoxing rice wine?
If you don’t have Shaoxing rice wine, you can use dry sherry or skip it altogether for a great stir-fry.
By embracing this Chicken with Mixed Vegetable Stir Fry recipe, not only do you elevate your weeknight meals, but you also enjoy a quick and nutrient-packed dish that the whole family will love!
Chicken with Mixed Vegetable Stir Fry
Ingredients
Method
- In a bowl, combine the chicken slices with water, rice wine (if using), salt, baking soda, and 2 tablespoons cornstarch. Mix well and let it sit for about 15 minutes.
- In a separate bowl, whisk together ¾ cup water, soy sauce, granulated sugar, chicken bouillon (if using), and dark soy sauce. Set aside.
- Boil water in a pot, then add the mixed vegetables for about 1-2 minutes until they’re bright and tender-crisp. Drain them and immediately plunge into ice water to stop the cooking.
- Heat oil in a large skillet or wok over high heat. Add the marinated chicken in batches, cooking until no longer pink. Remove and set aside.
- In the same skillet, add garlic and ginger, stirring until fragrant. Pour in the sauce and cooked chicken, then add the blanched veggies. Stir-fry for a couple of minutes until everything is heated through and well combined.
- Drizzle in the toasted sesame oil, mix well, and serve hot.
