Description
Savor the delicious flavors of this Chicken with Mixed Vegetable Stir Fry recipe. Tender marinated chicken, crisp mixed vegetables, and a savory sauce come together in a delightful stir-fry that’s perfect for a quick and satisfying meal.
Ingredients
Marinated Chicken:
- 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
Sauce:
- 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
Other:
- 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
Instructions
- To marinate the chicken: In a mixing bowl, combine the sliced chicken breast, water, salt, and baking soda. Add cornstarch and oil. Set aside to marinate.
- Prepare the sauce: Combine all sauce ingredients, whisk until smooth.
- Blanch the vegetables: Cook vegetables to desired tenderness, drain, and set aside.
- Cook the chicken with mixed vegetables: Sauté marinated chicken until cooked. Stir fry garlic and ginger, add sauce, then chicken and vegetables. Toss until coated.
- Serve hot with rice or lo mein.
Notes
- You can customize the vegetables in this stir fry based on your preferences.
- For a spicier kick, add some red pepper flakes or chili paste to the sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
