Name: Chicken with Mixed Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breasts); 3 tablespoons water; ½ teaspoon Kosher salt; ¼ teaspoon baking soda; 2 tablespoons cornstarch; 1 tablespoon oil; ¾ cup water; 2½ tablespoons regular soy sauce; 1½ tablespoons granulated sugar; 1 teaspoon chicken bouillon powder (optional); ¼ teaspoon dark soy sauce (optional for color); 2 tablespoons cornstarch; 1 teaspoon toasted sesame oil; 1 pound mixed vegetables of your choice; 1 tablespoon garlic, minced (about 2-3 cloves); 1 tablespoon ginger, peeled and minced (about 1-inch knob); Oil, as needed for cooking

Jump to Recipe·5 from 22 reviews

Chicken with Mixed Vegetable Stir Fry is the ultimate weeknight hero: vibrant, quick, and loaded with bold flavors that make every bite pop. Imagine juicy, perfectly marinated chicken breast mingling with crisp-tender, colorful vegetables, all enveloped in a glossy, savory sauce that clings to each ingredient. Whether you’re a stir fry newbie or a seasoned pro, this dish turns ordinary pantry staples into a satisfying, healthy meal the whole family will crave, all with minimal prep and cleanup.

Chicken with Mixed Vegetable Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Chicken with Mixed Vegetable Stir Fry lies in its simplicity: each ingredient plays a distinct role in building flavor, texture, and visual appeal. Choose your veggies and customize as you like, but stick to this basic lineup for a result that absolutely sings.

Chicken breast: Boneless and skinless, sliced thin for maximum tenderness and to soak up the marinade.
Water (for marinade): Helps the chicken maintain juiciness and tender texture.
Kosher salt: Brings the flavors forward and seasons the chicken right through.
Baking soda: This magical pantry staple makes the chicken incredibly tender, almost velvet-like.
Cornstarch: Used in both the marinade and sauce for silkiness and that signature glossy stir fry finish.
Neutral oil: Perfect for quick, high-heat cooking without contributing distracting flavors.
Water (for sauce): Forms the backbone of your luscious stir fry sauce.
Soy sauce (regular and dark): Regular soy brings salty umami; a splash of dark soy adds beautiful color (totally optional).
Granulated sugar: A kiss of sweetness brightens the overall flavor.
Chicken bouillon powder (optional): Adds a savory, restaurant-style depth.
Toasted sesame oil: Drizzled in for nutty aroma that screams “classic stir fry.”
Mixed vegetables: Your choice, about a pound. Think broccoli, carrots, snow peas, bell peppers—mix it up for color and crunch.
Garlic: Freshly minced for a punchy aromatic base.
Ginger: Peeled and minced, brings warmth and zing as only ginger can.
Extra oil for cooking: Have extra on hand for stir frying as needed.

How to Make Chicken with Mixed Vegetable Stir Fry

Step 1: Marinate the Chicken

Start by placing your thinly sliced chicken breast into a mixing bowl. Add the water, salt, and baking soda, then give everything a good massage until most of the liquid is absorbed. Now toss in the cornstarch, coating each piece, before finishing with a drizzle of oil. This quick marinade infuses flavor and keeps the chicken juicy and tender. If you have extra time, marinating overnight in the fridge is even better—but it’s wonderful after just 10-15 minutes, too.

Step 2: Whisk Together the Sauce

In a small bowl or measuring cup, combine the water, regular soy sauce, sugar, (optional) chicken bouillon powder, (optional) dark soy sauce, cornstarch, and sesame oil. Whisk vigorously until all the cornstarch dissolves and no clumps remain. This quick stir fry sauce is what keeps the Chicken with Mixed Vegetable Stir Fry so rich-tasting without any fuss—the secret to the glossy finish you love.

Step 3: Blanch the Vegetables

Bring a pot of water to a rolling boil. Drop in your chosen vegetables, starting with the heartiest first (think carrots and broccoli), saving quicker-cooking ones like snow peas or bell peppers for the last seconds. Keep a close eye and pull every batch as soon as they’re crisp-tender and still brightly colored—then drain immediately. This step locks in flavor and prevents your veggies from being soggy or bland.

Step 4: Cook the Chicken

Heat a wok or large sauté pan over medium-high heat and add enough oil to coat the base generously. When the oil shimmers, spread the marinated chicken in a single layer. Let it cook undisturbed to gently sear, then turn to cook through completely. Work in batches if needed, to avoid steaming. The chicken should be just cooked—tender and juicy—then set aside while you build out the rest of the dish.

Step 5: Build the Aromatics and Sauce

Lower the heat to medium and ensure you have about two tablespoons of oil left in the pan—pour off any excess. Add your minced garlic and ginger and stir fry quickly, just until wildly fragrant (about 15-30 seconds). Immediately pour in your well-stirred sauce mixture, scraping up any sticky bits from the pan bottom. Keep stirring as the sauce heats and thickens, turning glossy and rich. If it thickens too rapidly, lower the heat a tad and continue stirring well.

Step 6: Finish and Combine Everything

Once your sauce is thick and shiny throughout, switch the heat to low. Add back the cooked chicken and toss to coat every piece in that fabulous sauce. Then tip in the blanched veggies, gently folding them until they’re evenly coated and warmed through. That’s it—your Chicken with Mixed Vegetable Stir Fry is now ready to turn heads at the table!

How to Serve Chicken with Mixed Vegetable Stir Fry

Garnishes

Finish off your plate with a sprinkle of toasted sesame seeds, a handful of thinly sliced green onions, or even a flicker of fresh chili slices for heat. These classic touches not only add visual appeal but also invite everyone to dig in and customize to their liking.

Side Dishes

Chicken with Mixed Vegetable Stir Fry shines brightest over hot steamed jasmine rice or fluffy brown rice. For a noodle night twist, toss it with lo mein or rice noodles. Crisp fried wontons, a simple egg drop soup, or quick-pickled cucumbers make excellent partners for this stir fry.

Creative Ways to Present

Level up by serving your stir fry in a hollowed-out pineapple or a bell pepper bowl for that extra wow-factor at a dinner party. For lunch prep, portion it into bento boxes with rice and a wedge of orange. You can even turn leftovers into a loaded stir fry wrap using warm tortillas or lettuce cups for a fresh, fun spin.

Make Ahead and Storage

Storing Leftovers

Allow your Chicken with Mixed Vegetable Stir Fry to cool completely, then store it in airtight containers in the fridge. It will keep beautifully for up to three days without the veggies losing their vibrancy. This makes it a winning choice for meal prep!

Freezing

For longer storage, freeze portions in airtight freezer-safe bags or containers. For best results, freeze the stir fry and cooked rice or noodles separately. Thaw overnight in the fridge before reheating. While the vegetables may soften a bit, the flavors remain fantastic.

Reheating

To reheat, pop portions into a hot skillet or wok with a splash of water to loosen the sauce, stirring just until heated through. Microwave reheating also works in a pinch, but stovetop brings back the best texture for those vegetables and sauce.

FAQs

How do I avoid overcooking the vegetables?

Blanching the vegetables separately lets you control the doneness of each type. Add heartier veggies to the boiling water first and delicate ones last, removing everything as soon as they’re crisp-tender and brightly colored.

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are just as delicious in this recipe and stay extra juicy. Slice them thinly like you would the breast, and marinate the same way for a slightly richer flavor and succulence.

What are the best vegetables for this stir fry?

Broccoli, carrots, snap peas, bell peppers, mushrooms, and baby corn are all brilliant choices. Feel free to swap in your personal favorites or use whatever looks freshest or seasonal—this Chicken with Mixed Vegetable Stir Fry is all about flexibility.

Is baking soda necessary in the marinade?

The touch of baking soda is key for restaurant-style, super-tender chicken. If you’re in a pinch, you can skip it, but you may notice the chicken isn’t quite as velvety. It’s a little secret worth trying!

Can I make this dish vegetarian?

Definitely. Swap the chicken for pressed tofu or tempeh, use a vegetable bouillon powder (or skip it), and you’ll still enjoy all the flavors and beautiful textures of Chicken with Mixed Vegetable Stir Fry—just with a plant-based twist.

Final Thoughts

There’s something so satisfying about gathering loved ones and watching them devour a fresh, colorful plate of Chicken with Mixed Vegetable Stir Fry. It’s quick enough for busy nights, but flavorful and vibrant enough to serve on special occasions. Give it a try—you’ll discover why it’s a staple in so many kitchens and might just become one in yours!