This chicken with mixed vegetable stir fry is a simple, flavorful meal that’s ready in under 30 minutes. Tender, juicy chicken breast pieces are tossed with fresh veggies in a savory brown sauce—perfect served over rice or noodles for a complete dinner.
Ingredients Overview
For the marinated chicken:
- Boneless, skinless chicken breast slices
- Water, Shaoxing rice wine (optional), salt, baking soda
- Cornstarch and oil for velveting
Stir fry sauce:
- Soy sauce, water, sugar
- Optional: chicken bouillon powder, dark soy sauce
- Cornstarch for thickening
- Toasted sesame oil for nutty flavor
Vegetables:
- A colorful mix like broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas
- Fresh garlic and ginger for aroma
How to Make It
- Marinate the Chicken:
Combine chicken with water, Shaoxing wine, salt, and baking soda. After soaking, coat with cornstarch and oil. Let it rest 10-15 minutes or longer for best results. - Prepare the Sauce:
Whisk together soy sauce, water, sugar, optional bouillon and dark soy sauce, cornstarch, and sesame oil. Set aside. - Blanch the Vegetables:
Boil veggies according to their firmness—harder veggies like broccoli and carrots go in first, softer ones like snow peas added last. Drain and set aside. - Cook the Chicken:
Heat oil in a wok or pan over medium-high heat. Stir-fry chicken until cooked through but still tender. Remove and keep warm. - Make the Sauce and Finish the Stir Fry:
In the same pan, sauté garlic and ginger until fragrant. Add the sauce, stirring constantly until thickened and glossy. Toss chicken back in, then add the blanched vegetables. Mix everything well to coat evenly.
Tips & Tricks
- Don’t overcook veggies: Add vegetables based on their cooking time to keep them crisp and vibrant.
- Coat chicken first: Mixing chicken in sauce before adding veggies helps with even coverage and better texture.
- Velveting chicken: Baking soda and cornstarch help keep chicken tender and juicy—don’t skip!
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a pan or microwave. Keep in mind vegetables may soften over time and sauce will thin slightly.
FAQs
What if I don’t have Shaoxing rice wine?
Substitute with diluted dry sherry or just water/stock.
Can I skip baking soda?
It’s highly recommended as it tenderizes the chicken and helps retain moisture.
What’s a cornstarch substitute?
Potato starch works well in equal amounts.
This chicken mixed vegetable stir fry is an easy, balanced meal perfect for busy nights. Pair it with steamed rice or noodles for a wholesome, satisfying dinner everyone will love!
If you try this recipe, share your results on Instagram with #twoplaidaprons or tag us @two_plaid_aprons — we love seeing your creations! 🥰