This Chicken with Mixed Vegetable Stir Fry is the perfect quick and healthy weekday meal! It’s ready in under 30 minutes, packed with tender, juicy chicken breast, and loaded with colorful vegetables tossed in a flavorful brown sauce. It’s simple, balanced, and absolutely delicious. Pair it with some fluffy egg fried rice or savory shrimp lo mein for a complete dinner the whole family will love.
🥢 Why You’ll Love This Recipe
- Fast and easy – On the table in less than 30 minutes.
- Healthy & colorful – Full of crisp vegetables and lean protein.
- Better than takeout – Fresh ingredients, no greasy residue.
- Customizable – Use your favorite veggies or what you have on hand.
🥘 Ingredient Notes
Scroll to the recipe card for full measurements and details!
For the Marinated Chicken
- Chicken breast – Use boneless, skinless chicken breast for a clean, mild flavor.
- Water – Helps keep the chicken juicy and moist.
- Shaoxing rice wine – Adds authentic Chinese flavor and removes any raw chicken smell.
- Salt – For seasoning the meat.
- Baking soda – Tenderizes the chicken and helps retain moisture.
- Cornstarch – Essential for “velveting” the chicken, making it smooth and soft.
- Oil – A neutral oil (like canola or vegetable oil) helps separate the chicken pieces.
💡 Velveting is a Chinese cooking technique that keeps meat tender and juicy during stir-frying.
For the Stir Fry Sauce
- Soy sauce – Regular soy sauce works best for balanced flavor (avoid low-sodium Japanese soy sauce, which can taste too salty).
- Water or chicken stock – Dilutes the sauce for perfect consistency.
- Sugar – Adds subtle sweetness and balances the saltiness.
- Chicken bouillon powder (optional) – Deepens the savory flavor.
- Dark soy sauce (optional) – Adds rich color to the sauce.
- Cornstarch – Thickens the sauce to coat the chicken and vegetables beautifully.
- Toasted sesame oil – Brings a nutty, aromatic finish to the stir fry.
For the Vegetables
- Mixed vegetables – Use your favorites! Broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas work beautifully.
- Garlic and ginger – Fresh aromatics that bring warmth and depth.
- Oil – Any neutral cooking oil will do.
🔪 How to Make Chicken with Mixed Vegetable Stir Fry
Step 1: Marinate the Chicken
- In a bowl, combine chicken, water, Shaoxing rice wine, salt, and baking soda. Mix until most of the liquid is absorbed.
- Add cornstarch and mix well, then stir in oil. Let marinate for 10–15 minutes (or up to overnight for extra tenderness).
🌟 Pro Tip: Marinate the chicken first — it’ll be ready by the time you prep the vegetables.
Step 2: Make the Sauce
Whisk together soy sauce, water, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil until smooth and lump-free. Set aside.
📝 For a thicker sauce, add more cornstarch; for a lighter sauce, reduce it slightly.
Step 3: Blanch the Vegetables
Bring a pot of water to a boil. Add the vegetables in order of hardness — carrots and broccoli first, followed by more tender ones like snow peas and bell peppers. Cook until crisp-tender, then drain and set aside.
🌟 Tip: Cooking veggies separately helps keep each one perfectly crisp and colorful.
Step 4: Cook the Chicken
Heat a wok or large pan over medium-high heat with enough oil to coat the bottom.
Add the marinated chicken and cook until just done, separating the pieces as they cook.
Remove and set aside.
📝 The chicken doesn’t need color, but searing to golden brown adds flavor.
Step 5: Make the Sauce and Combine
- Keep about 2 tablespoons of oil in the pan. Add garlic and ginger, and stir-fry for 30 seconds until fragrant.
- Give the sauce a quick stir, then pour it into the pan. Stir continuously until it thickens and turns glossy.
- Add the cooked chicken back into the pan, tossing to coat.
- Add the blanched vegetables and mix until everything is evenly coated in sauce.
Serve hot with steamed rice or noodles!
💡 Recipe Tips
- Don’t overcook vegetables. Add them to boiling water by density — heartier veggies first, delicate ones last.
- Sauce first, veggies second. Coat chicken in the sauce first for even coverage.
- Avoid overcrowding. Cook chicken in batches if needed for better sear and texture.
- Use cold, firm chicken for slicing. Slightly frozen chicken is easier to cut thinly.
🧊 Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave or reheat in a skillet until warmed through.
Note: The sauce may thin slightly, and veggies will soften on day two.
❓ FAQ
What can I use instead of Shaoxing rice wine?
Use dry sherry (diluted with equal water) or chicken broth for a non-alcoholic option.
Can I skip the baking soda?
We don’t recommend it — it’s key for juicy, tender chicken in stir-fries.
Can I use frozen vegetables?
Yes! Just thaw and drain them well before cooking to avoid excess water.
Substitute for cornstarch?
Potato starch works just as well.
🍚 Serving Ideas
- Classic white rice or jasmine rice
- Egg fried rice for extra flavor
- Shrimp lo mein or garlic noodles
📋 Recipe Card
Chicken with Mixed Vegetable Stir Fry
Tender chicken and colorful vegetables tossed in a savory brown sauce — ready in 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total: 25 mins
Servings: 3
Calories: ~450 kcal