This Chicken with Mixed Vegetable Stir Fry is the ultimate quick and healthy weeknight dinner. Made with juicy tender chicken breast, colorful crisp vegetables, and a rich savory brown sauce, this easy stir fry comes together in under 30 minutes and tastes better than takeout.
Every bite is packed with flavor, from the velvety chicken to the glossy homemade stir fry sauce coating every vegetable perfectly. Serve it over steamed rice or noodles for a complete and satisfying meal the whole family will love.
If you’re looking for a fast dinner that’s nutritious, customizable, and incredibly delicious, this recipe deserves a permanent spot in your weekly rotation.
Why You’ll Love This Recipe
- Ready in less than 30 minutes
- Better than takeout
- Loaded with fresh vegetables
- Juicy tender chicken every time
- Perfect for meal prep
- Easy to customize
- Family-friendly and budget-friendly
What is Chicken with Mixed Vegetable Stir Fry?
Chicken with Mixed Vegetable Stir Fry is a classic Asian-inspired dish made with thinly sliced chicken breast, crisp vegetables, and a savory brown sauce.
The chicken is marinated using a technique called velveting, which keeps it incredibly tender and juicy. Everything is then stir-fried quickly over high heat and coated in a glossy flavorful sauce.
This dish is perfect because it combines:
- Protein
- Vegetables
- Flavor
- Speed
- Simplicity
All in one pan.
Ingredients You’ll Need
For the Chicken Marinade
- 20 oz boneless skinless chicken breast, sliced thin
- 3 tbsp water
- 1 tbsp Shaoxing rice wine
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tbsp cornstarch
- 1 tbsp oil
For the Stir Fry Sauce
- 3/4 cup water
- 2½ tbsp soy sauce
- 1½ tbsp sugar
- 1 tsp chicken bouillon powder (optional)
- 1/4 tsp dark soy sauce (optional)
- 2 tbsp cornstarch
- 1 tsp toasted sesame oil
Vegetables & Aromatics
- 1 lb mixed vegetables
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- Neutral cooking oil
Best Vegetables for Stir Fry
This recipe works with almost any vegetables you have on hand. Great options include:
- Broccoli
- Carrots
- Bell peppers
- Zucchini
- Mushrooms
- Snow peas
- Bok choy
- Baby corn
Why Velvet the Chicken?
Velveting is a simple Chinese cooking technique that keeps chicken:
- Extra juicy
- Tender
- Soft
- Restaurant-quality
The baking soda and cornstarch help lock moisture into the chicken while cooking.
How to Make Chicken with Mixed Vegetable Stir Fry
Step 1: Marinate the Chicken
In a bowl, combine:
- Chicken
- Water
- Shaoxing wine
- Salt
- Baking soda
Mix until most of the liquid is absorbed.
Add cornstarch and oil, then mix until evenly coated.
Let marinate for at least 15 minutes.
Step 2: Prepare the Sauce
In a separate bowl, whisk together:
- Water
- Soy sauce
- Sugar
- Chicken bouillon
- Dark soy sauce
- Cornstarch
- Sesame oil
Set aside.
Step 3: Blanch the Vegetables
Bring a pot of water to a boil.
Cook vegetables according to firmness:
- Carrots & broccoli first
- Snow peas & zucchini last
Drain and set aside.
Step 4: Cook the Chicken
Heat oil in a wok or large skillet over medium-high heat.
Cook chicken in batches until just cooked through.
Remove and set aside.
Step 5: Cook the Aromatics
Reduce heat slightly.
Add garlic and ginger to the pan and stir fry for 20–30 seconds until fragrant.
Step 6: Make the Sauce
Stir the sauce mixture and pour it into the pan.
Cook until thickened and glossy while stirring constantly.
Step 7: Combine Everything
Add the chicken back to the pan and coat in sauce.
Add vegetables and toss until everything is evenly coated.
Serve immediately with rice or noodles.
Tips for the Best Stir Fry
Slice Chicken Thinly
Thin slices cook quickly and stay tender.
Don’t Overcrowd the Pan
Cook chicken in batches if needed for better texture.
Prep Everything First
Stir fry cooks fast, so have ingredients ready before starting.
Don’t Overcook Vegetables
Keep vegetables crisp-tender for the best texture.
Stir the Sauce Before Adding
Cornstarch settles quickly, so whisk before pouring.
What to Serve with Stir Fry
This dish pairs perfectly with:
- Steamed jasmine rice
- Egg fried rice
- Lo mein noodles
- Chow mein
- Brown rice
- Cauliflower rice
Storage Tips
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Reheating
Reheat in a skillet or microwave until warmed through.
The vegetables may soften slightly after storage but will still taste delicious.
Frequently Asked Questions
Can I use chicken thighs?
Yes! Chicken thighs are juicier and work wonderfully.
What can I substitute for Shaoxing wine?
Dry sherry is the best substitute. You can also use chicken broth or water.
Can I use frozen vegetables?
Absolutely. Just thaw and drain them well first.
Is baking soda necessary?
It’s highly recommended because it keeps the chicken tender and juicy.
Easy Chicken Mixed Vegetable Stir Fry Recipe
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 3
Ingredients
Chicken Marinade
- 20 oz chicken breast, sliced
- 3 tbsp water
- 1 tbsp Shaoxing wine
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 tbsp cornstarch
- 1 tbsp oil
Sauce
- 3/4 cup water
- 2½ tbsp soy sauce
- 1½ tbsp sugar
- 1 tsp chicken bouillon
- 1/4 tsp dark soy sauce
- 2 tbsp cornstarch
- 1 tsp sesame oil
Vegetables
- 1 lb mixed vegetables
- 1 tbsp garlic
- 1 tbsp ginger
- Oil for cooking
Instructions
- Marinate chicken ingredients together.
- Whisk sauce ingredients in a bowl.
- Blanch vegetables until crisp-tender.
- Cook chicken in batches and remove.
- Stir fry garlic and ginger.
- Add sauce and cook until thickened.
- Return chicken to pan.
- Add vegetables and toss well.
- Serve hot with rice or noodles.