Chicken with Mixed Vegetable Stir Fry
There’s something so comforting about a warm, colorful stir fry—especially as the days get chillier and we find ourselves craving cozy meals that fill our home with delightful aromas. This Chicken with Mixed Vegetable Stir Fry is a dish that recently took me back to my childhood, where my family would get together to enjoy a night of laughter, good food, and togetherness. Aromatic garlic and ginger would dance in the air, enticing everyone to gather around the dinner table. It’s the kind of meal that not only pleases the palate but nourishes the soul.
With its brilliant medley of fresh vegetables and tender chicken, this dish is an easy weeknight dinner that you can whip up in no time. It’s simple enough for a first-time cook yet impressive enough to wow your family and friends. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy: Whip this up in just 30 minutes for a weeknight dinner no one will forget.
- Nutritious and colorful: Packed with vibrant mixed vegetables that add nutrition and appeal.
- Family-friendly: This stir fry is sure to please picky eaters and adventurous palates alike.
- Customizable: Easily tweak the recipe to include your favorite seasonal vegetables or proteins.
- Comforting flavors: The combination of garlic and ginger creates a warm and inviting aroma.
What You’ll Need
To create this delightful Chicken with Mixed Vegetable Stir Fry, gather these simple 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)
How to Make Chicken with Mixed Vegetable Stir Fry
Let’s make it together! Follow these simple steps to create a hearty, delicious stir fry that’s sure to be a hit.
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To marinate the chicken: In a medium bowl, combine the sliced chicken, 3 tablespoons of water, Shaoxing rice wine (if using), Kosher salt, baking soda, and 2 tablespoons of cornstarch. Mix well and let it rest for about 15 minutes while you prep the other ingredients. This step ensures tender chicken!
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Prepare the sauce: In a small bowl, whisk together the ¾ cup of water, soy sauce, granulated sugar, chicken bouillon powder (if using), and dark soy sauce (for color). Set aside. The sweet and savory blend will coat your stir fry beautifully.
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Blanch the vegetables: Bring a pot of water to a boil and add your mixed vegetables. Blanch for about 2–3 minutes until bright and slightly tender. Drain them and immediately place them in ice water to stop the cooking. This helps them retain their vibrant color and crisp texture.
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Make the chicken with mixed vegetables: Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated chicken and cook for about 4–5 minutes, until browned and cooked through. Remove the chicken and set it aside. In the same pan, add a touch more oil if needed and sauté the garlic and ginger for about 30 seconds until fragrant. Add in the blanched vegetables and pour in the prepared sauce. Simmer for a minute, then return the chicken to the pan. Drizzle with toasted sesame oil, and toss everything together until coated in the luscious sauce. Serve hot, and enjoy!
Delicious Variations to Try
- Zesty Citrus Twist: Add a splash of orange juice or zest for a bright, flavorful kick that brings a springy lightness to the dish.
- Creamy Coconut Sauce: Swap the soy sauce for coconut milk, and add a touch of curry powder for a unique, indulgent flavor that dances on the palate.
- Spicy Sriracha Addition: For those who crave heat, stir in a teaspoon of Sriracha or your favorite hot sauce for that tantalizing kick.
- Hearty Grain Base: Serve the stir fry over a bed of quinoa or brown rice for added fiber and a satisfying chew.
Chef Emma’s Helpful Tips
- Make-ahead advice: Prepare the chicken marinade and slice the vegetables a day in advance to shave off prep time during busy evenings.
- Ingredient swaps: Feel free to swap chicken for shrimp, tofu, or beef based on what you have on hand, making it versatile for your pantry staples.
- Slicing tricks: Use a sharp knife to slice the chicken against the grain for maximum tenderness.
- Storage suggestions: Store leftovers in an airtight container in the fridge for up to 3 days, perfect for meal prep!
Nutrition Information per Serving
- Serving size: 1 cup
- Calories: 300
- Carbohydrates: 36g
- Sugar: 8g
- Fat: 9g
- Protein: 24g
- Sodium: 720mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can prepare the chicken and vegetables in advance to save time on cooking day.
Can I use different ingredients?
Absolutely! Feel free to substitute your favorite vegetables or proteins; it’s all about what you enjoy.
How do I store leftovers?
Store any leftovers in an airtight container. It can be refrigerated for up to 3 days.
How long does it last?
Leftover stir fry lasts for about 3 days in the fridge, making it perfect for lunch the next day!
A Cozy Closing Note
This Chicken with Mixed Vegetable Stir Fry is more than just a meal; it’s an invitation to come together and celebrate the simple pleasures of life—great food and cherished company. With its bright colors and delightful flavors, it brings warmth to any dinner table, making it a beloved staple in any home. Save this Chicken with Mixed Vegetable Stir Fry to your “Easy Weeknight Dinners” board, so it’s ready when you need a cozy treat!
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Chicken with Mixed Vegetable Stir Fry
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A comforting and colorful stir fry featuring tender chicken and a medley of vibrant vegetables, perfect for cozy weeknight dinners.
Ingredients
- 20 ounces skinless boneless chicken breast (cut into ¼ inch slices)
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine (optional)
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral 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, any neutral oil)
Instructions
- To marinate the chicken: In a medium bowl, combine the sliced chicken, 3 tablespoons of water, Shaoxing rice wine (if using), Kosher salt, baking soda, and 2 tablespoons of cornstarch. Mix well and let it rest for about 15 minutes.
- Prepare the sauce: In a small bowl, whisk together the ¾ cup of water, soy sauce, granulated sugar, chicken bouillon powder (if using), and dark soy sauce (for color). Set aside.
- Blanch the vegetables: Bring a pot of water to a boil and add your mixed vegetables. Blanch for about 2–3 minutes until bright and slightly tender. Drain them and immediately place them in ice water.
- Make the chicken with mixed vegetables: Heat a tablespoon of oil in a large pan over medium-high heat. Add the marinated chicken and cook for about 4–5 minutes, until browned. Remove the chicken and set it aside. Add garlic and ginger, sauté for 30 seconds, then add the blanched vegetables and prepared sauce. Simmer for a minute, then return the chicken to the pan. Drizzle with toasted sesame oil and toss everything together. Serve hot.
Notes
Feel free to customize with your favorite seasonal vegetables or proteins.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 8g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: stir fry, chicken recipe, quick dinner, weeknight meal, healthy recipe