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Chicken with Mixed Vegetable Stir Fry

A quick and colorful stir-fry featuring tender chicken and crisp vegetables, all enveloped in a savory sauce.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 20 ounces skinless boneless chicken breast, cut into ¼ inch slices about 2 chicken breasts
  • 3 tablespoons water for marinating
  • 1 tablespoon Shaoxing rice wine optional
  • ½ teaspoon Kosher salt for marinating
  • ¼ teaspoon baking soda for marinating
  • 2 tablespoons cornstarch for marinating
  • 1 teaspoon toasted sesame oil for finishing
For the Sauce
  • ¾ cup water for the sauce
  • 2½ tablespoons regular soy sauce for flavoring
  • 1½ tablespoons granulated sugar to balance flavors
  • 1 teaspoon chicken bouillon powder optional, for flavor
  • ¼ teaspoon dark soy sauce optional for color
For the Vegetables
  • 1 pound mixed vegetables of your choice e.g., broccoli, bell peppers, snap peas
  • 1 tablespoon garlic, minced about 2-3 cloves
  • 1 tablespoon ginger, minced about 1 inch knob
For Cooking
  • 1 tablespoon neutral oil plus more as needed for cooking

Method
 

Marinating the Chicken
  1. 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.
Preparing the Sauce
  1. In a separate bowl, whisk together ¾ cup water, soy sauce, granulated sugar, chicken bouillon (if using), and dark soy sauce. Set aside.
Blanching the Vegetables
  1. 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.
Cooking the Chicken
  1. 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.
Combining the Ingredients
  1. 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.
Finishing Touch
  1. Drizzle in the toasted sesame oil, mix well, and serve hot.

Notes

Feel free to mix in different proteins like shrimp or tofu, or swap out the vegetables according to the season. For a spicier kick, add some chili flakes or sriracha to the sauce mix.