Chicken with Mixed Vegetable Stir Fry Recipe

Get ready to fall hard for Chicken with Mixed Vegetable Stir Fry—a weeknight dinner hero you can whip up in no time! Bursting with juicy chicken, vibrant veggies, and a glossy, savory sauce that clings to every bite, this stir fry is endlessly customizable and so much better than takeout.

this Recipe

Ingredients You’ll Need

It’s amazing how just a handful of simple ingredients transform into such a stunning Chicken with Mixed Vegetable Stir Fry! Each component—chicken, sauce, and those gorgeous vegetables—plays a key role in creating layers of flavor, succulence, and vibrant color.

• Chicken breast: Slice it thin for quick, even cooking; semi-freezing helps with perfect slicing!
• Shaoxing rice wine: Infuses a little complexity and tenderizes, but totally optional if you don’t have it.
• Kosher salt and baking soda: Just a pinch keeps the chicken seasoned and extra juicy.
• Cornstarch: The secret to that silky, velvet-like coating on the chicken.
• Soy sauce (regular & dark): Adds deep, savory umami—the dark soy is mainly for color, so skip if you don’t have it.
• Granulated sugar: Rounds out the savoriness with a subtle sweetness.
• Chicken bouillon powder: Optional, but intensifies the overall savoriness of the sauce.
• Toasted sesame oil: A drizzle at the end gives toasty, nutty fragrance.
• Mixed vegetables: Use a blend like broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas for lots of color and flavor.
• Garlic & ginger: Essential aromatics—don’t skip them!
• Neutral oil: For stir frying everything to glossy perfection.

Variations

One of the greatest things about Chicken with Mixed Vegetable Stir Fry is how endlessly adaptable it is! Swap ingredients based on what’s in your fridge, tailor the flavors, or make substitutions to fit any dietary needs—no stress, all flavor.

• Swap the protein: Try tofu, shrimp, pork, or even thin-sliced beef for a new twist.
• Go low-sodium: Use low-sodium soy sauce, and taste as you go to keep your sauce in check.
• Add a kick: Stir in a little chili garlic sauce, sriracha, or sliced fresh chilies for gentle heat.
• Change up the veggies: Water chestnuts, baby corn, snap peas, or asparagus make fun and crunchy additions!
• Make it gluten-free: Swap tamari for soy sauce and use gluten-free cornstarch if needed.

How to Make Chicken with Mixed Vegetable Stir Fry

Step 1: Marinate the Chicken

This first step is what makes your chicken incredibly tender and “velvety” like you get at your favorite Chinese restaurant! In a mixing bowl, combine the sliced chicken breast with water, Shaoxing wine (if using), salt, and a touch of baking soda—this mixture plumps each piece. Add cornstarch next to coat, then finish with a drizzle of oil. Stir well and set aside to marinate while you prep your other ingredients. If you’re feeling fancy, let it go overnight in the fridge for even more flavor!

Step 2: Prepare the Stir Fry Sauce

Mix up the magic! In a bowl, whisk together water, both soy sauces, sugar, chicken bouillon (if using), cornstarch, and sesame oil. Make sure there are no lumpy bits—this is what creates the glossy, rich sauce that ties your Chicken with Mixed Vegetable Stir Fry together. Set it aside until it’s showtime.

Step 3: Blanch the Vegetables

Bring a pot of water to a boil and give your veggies a quick dip—this keeps their colors vibrant and texture crisp-tender. Sturdier veggies like carrots and broccoli go in first, while delicate snow peas or bell peppers need just a flash. Drain well and set aside. It may seem like an extra step, but it makes a gorgeous difference in your final stir fry!

Step 4: Cook the Chicken

Heat oil in a hot wok or deep sauté pan. In go the marinated chicken slices—spread them out so each piece gets contact with the pan. Let them cook undisturbed for golden edges, then flip to finish. Don’t overcrowd; work in batches if needed for truly tender, juicy chicken. Set cooked chicken aside on a plate.

Step 5: Build Flavor & Combine

Reduce heat, add a tiny splash more oil if needed, and stir fry the garlic and ginger until fragrant (don’t let them burn!). Pour in your well-blended sauce—a little at first, stirring constantly as it thickens, then the rest. When it’s bubbling and shiny, toss in the chicken and then the blanched vegetables. Stir enthusiastically so every piece is slicked with that addictive sauce. Serve your Chicken with Mixed Vegetable Stir Fry piping hot with steamed rice or lo mein!

How to Serve Chicken with Mixed Vegetable Stir Fry

Garnishes

Give your Chicken with Mixed Vegetable Stir Fry a final flourish with a sprinkle of toasted sesame seeds, a handful of thinly sliced scallions, or even fresh cilantro. If you like heat, a pinch of crushed red pepper flakes or a drizzle of chili oil really wakes up the flavors!

Side Dishes

This stir fry is a natural alongside a fluffy bowl of jasmine rice or a tangle of lo mein noodles. For extra crunch and contrast, serve with a quick cucumber salad or some steamed dumplings—whatever your family loves best!

Creative Ways to Present

Try piling your stir fry into mini lettuce cups for an appetizer party, serving over brown rice for extra nutrition, or even layering atop crispy noodles for a fun, textural twist. Individual bowls with extra sauce on the side and chopsticks make for an especially inviting presentation of Chicken with Mixed Vegetable Stir Fry.

Make Ahead and Storage

Storing Leftovers

Your leftovers will keep beautifully in an airtight container in the fridge for up to 3 days. Just be sure to cool everything to room temperature before storing to maintain the best texture and freshness in your Chicken with Mixed Vegetable Stir Fry.

Freezing

Chicken with Mixed Vegetable Stir Fry actually freezes quite nicely! Let the stir fry cool completely, then portion into freezer-safe bags or containers. For best quality, use within 2 months. Note that delicate veggies may soften slightly once thawed, but the flavors will still shine.

Reheating

For best results, reheat leftovers gently in a wok or skillet over medium-low heat, stirring in a splash of water or broth to help loosen the sauce and keep the veggies vibrant. Microwave works in a pinch—use short bursts and stir occasionally to heat evenly.

FAQs

Final Thoughts

Whether you’re on the hunt for a speedy weeknight dinner or a vibrant way to brighten up your table, Chicken with Mixed Vegetable Stir Fry brings everyone together. I hope you’ll give this recipe a spot in your regular rotation—you’ll be amazed by how satisfying, adaptable, and downright delicious it is. Dig in and enjoy every flavorful bite!

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