Chicken with Mixed Vegetable Stir Fry

Ingredients for Chicken with Mixed Vegetable Stir Fry

I’ve tested this recipe dozens of times to get the marinade just right. The velveting technique might sound fancy, but it’s incredibly simple and makes all the difference in keeping your chicken tender and juicy. I always prep my chicken first and let it marinate while I chop vegetables – it’s the perfect workflow for busy weeknights.

For the Marinated Chicken:

• 20 ounces boneless skinless chicken breast, cut into 1/4-inch thick slices against the grain (about 2 chicken breasts) – partially freezing the chicken for 15-20 minutes makes slicing much easier
• 3 tablespoons water
• 1 tablespoon Shaoxing rice wine (optional, but I always use it for authentic flavor)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda – this is the magic ingredient for tender chicken
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (vegetable or canola work great)

For the Stir Fry Sauce:

• 3/4 cup water
• 2 1/2 tablespoons regular soy sauce – in my experience, regular soy sauce works better than low-sodium here
• 1 1/2 tablespoons granulated sugar
• 1 teaspoon chicken bouillon powder (optional)
• 1/4 teaspoon dark soy sauce (just for color)
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil – I usually add this last for maximum flavor

For the Vegetables:

• 1 pound mixed vegetables of your choice (broccoli cut into 1-inch florets, carrots sliced into 1/4-inch rounds, bell peppers, zucchini, mushrooms, or snow peas)
• 1 tablespoon minced garlic (about 2-3 cloves) – my go-to is fresh, never pre-minced
• 1 tablespoon minced fresh ginger (about 1 inch knob)
• 2-3 tablespoons neutral oil for cooking

Step-by-Step Instructions

Having all your ingredients prepped before you start cooking makes this process smooth and stress-free. Stir frying moves fast once you begin, so this mise en place approach is essential.

Step 1: Combine the sliced chicken (cut against the grain for maximum tenderness) with water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix well until the chicken absorbs most of the liquid, about 1-2 minutes. Add the cornstarch and mix until evenly coated, then finish with oil. Let marinate for 10-15 minutes while you prep other ingredients.

Step 2: Whisk together all sauce ingredients (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil) in a measuring cup until the cornstarch is completely dissolved with no clumps visible. Set aside, and give it a final whisk right before using since cornstarch settles.

Step 3: Bring a pot of water to a rolling boil. Add vegetables in stages based on their heartiness: broccoli florets and carrot slices first (2-3 minutes), followed by bell peppers and zucchini (1-2 minutes), and snow peas last (just 30 seconds). Drain immediately and set aside.

Step 4: Heat your wok or large sauté pan over medium-high heat and add 2-3 tablespoons oil to coat the bottom. Once the oil shimmers, add the marinated chicken in a single layer. Cook for 2-3 minutes per side until internal temperature reaches 165°F and chicken is no longer pink inside. Avoid overcrowding – cook in batches if needed for the best results. Remove and set aside.

Step 5: Reduce heat to medium and keep about 2 tablespoons of oil in the pan. Add garlic and ginger, stirring constantly for 15-30 seconds until fragrant but not browned.

Step 6: Give your sauce mixture a quick stir, then pour it into the pan with the aromatics. Stir frequently as it heats and thickens to a syrup-like consistency that coats the back of a spoon, about 1-2 minutes. The sauce should look glossy throughout. If sauce starts bubbling too vigorously, reduce heat immediately.

Step 7: Reduce heat to low and return the chicken to the pan, tossing until well coated with sauce. Add the blanched vegetables and toss everything together for 30-45 seconds until heated through. Serve immediately over rice or noodles.

Perfect Pairings for Your Chicken Stir Fry

This versatile stir fry pairs beautifully with sides that complement its savory, umami-rich sauce while adding different textures to your meal.

Steamed White Rice: Sometimes simple is best – plain steamed rice lets the stir fry’s flavors shine and provides a neutral base that everyone loves.

Egg Fried Rice: The fluffy, slightly crispy rice soaks up the extra stir fry sauce perfectly and adds a comforting carb base that makes this a complete meal.

Noodles (Lo Mein or Chow Mein): If you’re feeding a crowd or want extra heartiness, tender noodles provide a satisfying contrast to the crisp vegetables while balancing the meal’s overall texture.

Asian Cucumber Salad: A cool, refreshing cucumber salad with rice vinegar adds a bright, tangy contrast that cuts through the richness of the brown sauce.

High Protein Turkey Pasta with Ricotta: For a protein-packed dinner spread, this creamy pasta makes an excellent side that adds variety to your weeknight meal rotation.

Storage & Serving Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep in mind that cornstarch-based sauces naturally thin slightly after a day as vegetables release moisture.

For reheating, microwave covered for 1-2 minutes or reheat in a pan on the stovetop over medium heat. Add a splash of water or broth when reheating to revive the sauce’s glossy texture and prevent it from looking dried out.

This stir fry is incredibly versatile – feel free to swap proteins (try shrimp or tofu), change up the vegetables based on what’s in season, or adjust the sauce thickness by adding more or less cornstarch. I usually make a double batch of the marinade and sauce on Sundays for quick weeknight meals throughout the week. Leftovers also work wonderfully stuffed into lettuce wraps or served over cauliflower rice for a lower-carb option.

FAQs

Chicken with Mixed Vegetable Stir Fry

Quick and easy chicken stir fry with tender velveted chicken breast and crisp vegetables in a savory brown sauce. Ready in about 35 minutes for perfect weeknight dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz boneless skinless chicken breast cut into 1/4-inch thick slices against the grain (about 2 breasts)
• 3 tbsp water for marinade
• 1 tbsp Shaoxing rice wine optional
• 1/2 tsp kosher salt
• 1/4 tsp baking soda
• 2 tbsp cornstarch for marinade
• 1 tbsp neutral oil for marinade
• 3/4 cup water for sauce
• 2 1/2 tbsp regular soy sauce
• 1 1/2 tbsp granulated sugar
• 1 tsp chicken bouillon powder optional
• 1/4 tsp dark soy sauce optional, for color
• 2 tbsp cornstarch for sauce
• 1 tsp toasted sesame oil
• 1 lb mixed vegetables broccoli florets, carrot slices, bell peppers, zucchini, mushrooms, or snow peas
• 1 tbsp garlic minced (2-3 cloves)
• 1 tbsp fresh ginger minced (1 inch knob)
• 2-3 tbsp neutral oil for cooking as needed

Equipment

• Wok or large sauté pan
• Mixing bowls
• Whisk
• Pot for blanching
• Cutting board and knife
• Measuring cup
• Instant-read thermometer (optional)

Method

 

1. Combine sliced chicken (cut against the grain) with water, Shaoxing rice wine, salt, and baking soda in a mixing bowl. Mix well until chicken absorbs most of the liquid, about 1-2 minutes. Add cornstarch and mix until evenly coated, then finish with oil. Let marinate for 10-15 minutes.
2. Whisk together all sauce ingredients (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil) in a measuring cup until cornstarch is completely dissolved with no clumps. Set aside.
3. Bring a pot of water to a rolling boil. Add vegetables in stages: broccoli florets and carrot slices first (2-3 minutes), bell peppers and zucchini next (1-2 minutes), and snow peas last (30 seconds only). Drain immediately and set aside.
4. Heat wok or large sauté pan over medium-high heat. Add 2-3 tablespoons oil to coat the bottom. Once oil shimmers, add marinated chicken in a single layer. Cook 2-3 minutes per side until internal temperature reaches 165°F and chicken is no longer pink inside. Work in batches if needed to avoid overcrowding. Remove and set aside.
5. Reduce heat to medium and keep about 2 tablespoons oil in pan. Add minced garlic and ginger, stirring constantly for 15-30 seconds until fragrant but not browned.
6. Stir the sauce mixture, then pour into pan with aromatics. Stir frequently as it heats and thickens to a syrup-like consistency that coats the back of a spoon, about 1-2 minutes. If sauce bubbles too vigorously, reduce heat immediately.
7. Reduce heat to low and return chicken to pan, tossing until well coated. Add blanched vegetables and toss everything together for 30-45 seconds until heated through. Serve immediately over rice or noodles.

Notes

The velveting technique with baking soda keeps chicken incredibly tender. Cut chicken against the grain for maximum tenderness. Regular soy sauce works better than low-sodium versions. Vegetables can be customized based on preference or availability. For thinner sauce, reduce cornstarch by 1-2 teaspoons; for thicker sauce, add 1-2 teaspoons more. Store leftovers up to 4 days in airtight container. Sauce will thin slightly on day two as vegetables release moisture.