Chicken with Mixed Vegetable Stir Fry
Chicken with Mixed Vegetable Stir Fry is the ultimate weeknight meal that combines juicy chicken and colorful vegetables in a savory sauce, all ready in under 30 minutes. This quick and easy dish is not only flavorful but also highly versatile, allowing you to customize the ingredients based on what you have on hand. Perfect for busy families or meal prep enthusiasts, this stir fry pairs beautifully with egg fried rice or noodles. Experience a delicious and nutritious dinner that satisfies everyone at the table.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Ingredients
Scale
- 20 ounces skinless boneless chicken breast, sliced
- 1 pound mixed vegetables (e.g., bell peppers, broccoli, carrots)
- ¾ cup water
- 2½ tablespoons soy sauce
- 1 tablespoon oil (neutral)
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tablespoons cornstarch
Instructions
- Marinate chicken: In a bowl, combine water, Shaoxing rice wine (optional), salt, baking soda, and cornstarch. Add sliced chicken; marinate for 10 minutes.
- Prepare sauce: Whisk together soy sauce, water, sugar, chicken bouillon (optional), dark soy sauce (optional), cornstarch, and sesame oil in another bowl.
- Cook chicken: Heat oil in a wok over medium-high heat. Add marinated chicken; cook until browned (5–7 minutes). Remove from pan.
- Stir-fry veggies: In the same pan, add garlic and ginger; sauté until fragrant. Add mixed vegetables; stir-fry until tender yet crisp (3–4 minutes).
- Combine: Return chicken to the pan; pour in the sauce and stir well. Cook for an additional 2–3 minutes until the sauce thickens.
Nutrition
- Serving Size: 1 cup stir fry
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 75mg