why make this recipe
Chicken with Mixed Vegetable Stir Fry is a delicious and easy dish that brings together flavors, colors, and nutrition in one simple meal. It is perfect for busy weeknights when you want something quick, healthy, and satisfying. This recipe allows you to use any mixed vegetables you have on hand, making it flexible and easy to tailor to your preferences. Plus, the dish is packed with protein from the chicken and vitamins from the veggies, making it a wholesome choice for the whole family.
how to make Chicken with Mixed Vegetable Stir Fry
Ingredients:
- 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts))
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine (optional)
- ½ teaspoon Kosher salt (fine salt is okay too)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 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 (any neutral oil))
Directions:
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To marinate the chicken: Start by mixing the sliced chicken with 3 tablespoons of water, Shaoxing rice wine (if using), salt, baking soda, and 2 tablespoons of cornstarch in a bowl. Let it marinate for 15-20 minutes.
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Prepare the sauce: In another bowl, combine ¾ cup of water, soy sauce, sugar, chicken bouillon powder (if using), and dark soy sauce (if using). Mix well and set aside.
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Blanch the vegetables: Boil water in a pot and add your mixed vegetables. Blanch them for 2-3 minutes until they are slightly tender but still crisp. Drain and set aside.
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Make the chicken with mixed vegetables: Heat oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until it is cooked through, about 5-6 minutes. Add the garlic and ginger, stirring quickly to release their fragrance. Pour in the sauce you prepared and bring it to a simmer. Finally, add the blanched vegetables and toss everything together until well coated and heated through.
how to serve Chicken with Mixed Vegetable Stir Fry
Serve the Chicken with Mixed Vegetable Stir Fry hot, with a sprinkle of toasted sesame oil on top for extra flavor. It pairs wonderfully with steamed rice or noodles. You can also garnish it with chopped green onions for a fresh touch.
how to store Chicken with Mixed Vegetable Stir Fry
To store leftovers, place the Chicken with Mixed Vegetable Stir Fry in an airtight container and refrigerate it. It will keep well for up to 3 days. You can reheat it on the stove or in the microwave until heated through.
tips to make Chicken with Mixed Vegetable Stir Fry
- Make sure not to overcrowd the pan when cooking the chicken; cook in batches if needed for better browning.
- Use fresh vegetables for the best flavor and texture.
- Adjust the sauce ingredients according to your taste preference; more sugar for sweetness or soy sauce for saltiness.
variation
You can easily change this dish by using different proteins like shrimp, beef, or tofu. Additionally, you can include various vegetables such as bell peppers, broccoli, or snap peas.
FAQs
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Can I use frozen vegetables?
Yes, frozen vegetables can be used. Just make sure to thaw and drain them before adding to the stir-fry. -
Is Shaoxing rice wine necessary?
It is optional. You can skip it or substitute with a little bit of white wine or chicken broth for flavor. -
Can I make this dish ahead of time?
Yes, you can prepare the marinated chicken and cut vegetables ahead of time. Just store them separately until you are ready to cook.