Chicken Mixed Vegetable Stir Fry with Glossy Brown Sauce
By Ava Mitchell
Prep
15 min
Cook
10 min
Total
25 min
Servings
3
Level
Easy
This chicken and mixed vegetables stir-fry recipe is a fast dish for weeknights․ Chicken breasts and mixed vegetables are stir-fried in a brown sauce․ The brown sauce is lightly sweetened and flavored with sesame oil‚ ginger‚ and garlic․ This recipe takes less than 30 minutes to make․
Chicken breasts are marinated in water‚ Shaoxing wine‚ salt‚ baking soda‚ cornstarch‚ and oil․ Marinating slices of chicken helps prevent toughness․ The sauce is made with soy sauce‚ water‚ sugar‚ chicken bouillon powder (optional) and dark soy sauce (optional)‚ cornstarch‚ and toasted sesame oil․ Vegetables used are broccoli‚ carrots‚ bell peppers‚ zucchini‚ mushrooms‚ and snow peas․
Cook hearty vegetables to completion․ Add snow peas near the end so they cook with other components․ The sauce is ready when it is hot and shiny․ Tips to avoid issues include overcrowding the pan with chicken‚ which can keep it from cooking properly․ Cook chicken in batches and space the pieces out in the pan as they cook․
Serve hot with rice or lo mein noodles for a convenient at-home meal․ For leftovers‚ cool the stir-fry completely and refrigerate in an airtight container․ Leftovers may not taste as flavorful or have as crisp vegetables as the original meal‚ but they can be reheated‚ covered‚ in the microwave or on the stovetop in an airtight or other container․
Why you'll love this recipe
- Can be part of a healthy dinner routine during the week because the chicken and other vegetables require minimal marinating time and can be cooked quickly in the sauce at a high temperature.
- Serves three people in a small family․ Chicken and vegetables can be combined with rice or lo mein to make the meal more substantial for multiple people․
- Pleases vegetable eaters by allowing the dish to be prepared with various vegetables‚ such as broccoli‚ carrots‚ bell peppers‚ zucchini‚ mushrooms‚ snow peas‚ and others․
- Vegetables may be added to the dish in any combination and amount desired by the cook․
- Tender chicken breast is juicy due to the marinade used to tenderize it‚ which contains water‚ baking soda‚ cornstarch‚ and oil‚ and the method of cooking‚ which includes sautéing the chicken pieces․
- Leftovers are appropriate for lunch because they can be reheated in a covered microwave-safe container or dish․ Vegetables may lose some crispness․
- The brown sauce on the food is thick but not excessive․ Cornstarch thickens the brown sauce after simmering․ The brown sauce provides flavor to the chicken and other vegetables․
Ingredients
- •20 oz skinless boneless chicken breast (cut into 1/4-inch slices, about 2 chicken breasts)
- •3 tbsp water
- •1 tbsp Shaoxing rice wine (optional)
- •½ tsp Kosher salt (fine salt is okay too)
- •¼ tsp baking soda
- •2 tbsp cornstarch
- •1 tbsp neutral oil
- •¾ cup water
- •2 ½ tbsp regular soy sauce
- •1 ½ tbsp granulated sugar
- •1 tsp chicken bouillon powder (optional)
- •¼ tsp dark soy sauce (optional, for color)
- •2 tbsp cornstarch
- •1 tsp toasted sesame oil
- •1 lb mixed vegetables (cut into desired size; broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas were used)
- •1 tbsp garlic (minced, about 2-3 cloves)
- •1 tbsp ginger (peeled and minced, about 1-inch knob)
- •neutral oil (as needed for cooking)
Instructions
- 1
In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.
- 2
Add the cornstarch and mix until the chicken is well coated. Add the oil and mix until well combined.
- 3
Set the chicken aside to marinate for 10 to 15 minutes while preparing the remaining ingredients. If time allows, marinate it overnight in the refrigerator.
- 4
In a bowl or measuring cup, combine the water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil. Whisk until no cornstarch clumps remain, then set aside.
- 5
Bring a pot of water to a boil. Add the vegetables according to their heartiness and cook to desired tenderness, then drain and set aside.
- 6
Heat enough oil in a wok or sauté pan over medium-high heat to generously coat the bottom. Add the marinated chicken and cook on both sides until cooked through, separating the pieces and working in small batches if necessary.
- 7
Remove the chicken from the pan and set aside.
- 8
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan, draining excess if necessary. Add the minced garlic and ginger and stir-fry until fragrant, about 15 to 30 seconds.
- 9
Stir the prepared sauce and pour it into the pan. Cook until it simmers and looks thickened and glossy, stirring frequently and reducing the heat to medium-low if necessary.
- 10
Once the sauce is thick and glossy, reduce the heat to low. Add the chicken and mix until coated, then add the blanched vegetables and toss until coated with sauce.
- 11
Serve hot with rice or lo mein.
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