Chicken with Mixed Vegetable Stir Fry

Ingredients for Chicken with Mixed Vegetable Stir Fry

Getting the marinade right makes all the difference here. I always prepare my chicken first and let it sit while I chop vegetables—this gives the baking soda time to work its magic on the texture. This technique is similar to what I use in my Chinese beef and broccoli, and it never fails to produce restaurant-quality results.

For the marinated chicken:

• 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 breasts)
• 3 tablespoons water
• 1 tablespoon Shaoxing rice wine (optional, but I recommend it for authentic flavor)
• ½ teaspoon kosher salt
• ¼ teaspoon baking soda (this is key for tender chicken—trust me on this one)
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil

For the stir fry sauce:

• ¾ cup water
• 2½ tablespoons regular soy sauce (I always use regular, not low-sodium)
• 1½ tablespoons granulated sugar
• 1 teaspoon chicken bouillon powder (optional)
• ¼ teaspoon dark soy sauce (just for color—my preference is to include it)
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil

For the vegetables:

• 1 pound mixed vegetables (broccoli, carrots, bell peppers, zucchini, mushrooms, snow peas)
• 1 tablespoon minced garlic (2-3 cloves)
• 1 tablespoon minced ginger (about 1 inch knob—in my experience, fresh beats jarred every time)
• Neutral oil for cooking (I usually use vegetable or canola oil)

Step-by-Step Instructions

In my experience, prepping everything before you start cooking makes this come together smoothly and stress-free. This is classic stir fry technique that applies to dishes like black pepper chicken too.

Step 1: Combine chicken slices with water, rice wine, salt, and baking soda in a bowl. Mix well until the liquid absorbs. Add cornstarch and coat thoroughly, then finish with oil. Let marinate for 10-15 minutes while you prep other ingredients. Pro tip: For easier slicing, partially freeze chicken for 30 minutes before cutting into thin strips.

Step 2: Whisk together all sauce ingredients in a measuring cup until smooth with no cornstarch clumps visible. Set aside. Give it another quick stir right before using since cornstarch settles.

Step 3: Bring a large pot of water to a rolling boil. Add heartier vegetables like broccoli and carrots first and cook for 2-3 minutes until bright green and slightly tender. Add bell peppers and zucchini after 1 minute, then add tender vegetables like snow peas in the last 30 seconds. Drain immediately and rinse with cold water to stop cooking and preserve the vibrant colors.

Step 4: Heat your wok or large pan over medium-high heat. Add 2-3 tablespoons of oil to generously coat the bottom. Once oil shimmers but before it smokes, add chicken pieces, making sure they don’t overlap. Cook until golden on both sides and reaches 165°F internally, about 3-4 minutes per side. Separate chicken pieces so each one gets proper contact with the hot pan. Cook in batches if necessary to avoid overcrowding. Remove and set aside.

Step 5: Keep 2 tablespoons oil in the pan and reduce heat to medium, draining excess if necessary. Add garlic and ginger, stirring constantly for 15-30 seconds until fragrant but not burned. The aroma should fill your kitchen—that’s when you know it’s ready.

Step 6: Give the sauce another quick stir and pour it into the pan with garlic and ginger. Let it simmer and thicken, stirring frequently to prevent scorching, about 2-3 minutes. The sauce should coat the back of a spoon and look glossy throughout. If it gets too thick, add water 1 tablespoon at a time. Reduce heat to medium-low if the sauce starts bubbling too vigorously.

Step 7: Reduce heat to low, return chicken to the pan and toss to coat completely. Add blanched vegetables and mix until everything is beautifully glazed with sauce, about 1-2 minutes.

Perfect Pairings for Your Stir Fry

This dish shines brightest when served with complementary sides that balance the rich sauce and add textural variety.

Steamed White Rice: The classic choice that soaks up every drop of that delicious brown sauce while providing a neutral base that lets the vegetables and chicken shine.

Chicken Lo Mein: Turn this into a complete Chinese takeout feast at home by serving alongside these flavorful noodles tossed in garlic and soy sauce—it’s like having two entrees that complement each other perfectly.

Sticky Garlic Chicken Noodles: If you want to double down on noodles, these make an excellent pairing with the vegetable-heavy stir fry for a well-rounded meal.

Korean Ground Beef Bowl: For variety at the table, this quick bowl recipe offers different flavors while maintaining that satisfying Asian-inspired profile everyone loves.

Street Corn Chicken Rice Bowl: Serve this alongside for a fusion-style dinner party that brings together Asian and Mexican flavors in an unexpected but delicious way.

Thai Drunken Noodles: Balance the Chinese-style stir fry with spicy Thai noodles for an impressive spread that covers multiple Asian cuisines.

Simple Cucumber Salad: Balance the warm, savory stir fry with a cool, refreshing side of sliced cucumbers tossed in rice vinegar, sesame oil, and sesame seeds for textural contrast.

Keeping It Fresh

Store leftovers in an airtight container in the refrigerator for up to 4 days. Let the stir fry cool completely before sealing to prevent condensation that makes everything soggy.

Reheat in the microwave covered with a damp paper towel, or better yet, warm it in a pan on the stovetop over medium heat for 3-4 minutes. The sauce will thin out slightly and vegetables won’t be quite as crisp on day two, but the flavors actually deepen overnight. Note: Sauce thickens considerably when refrigerated. Add 1-2 tablespoons of water when reheating to restore the original glossy consistency.

This recipe works beautifully for meal prep. I usually make a double batch on Sunday and portion it into containers for easy weeknight lunches or dinners throughout the week.

Frequently Asked Questions

Chicken with Mixed Vegetable Stir Fry

Quick and easy chicken stir fry loaded with tender chicken breast and crisp vegetables, all tossed in a savory brown sauce. Perfect for busy weeknights and ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 3 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 385

Ingredients Equipment Method Notes

Ingredients

  

• 20 oz skinless boneless chicken breast cut into ¼ inch slices (about 2 chicken breasts)
• 3 tbsp water for chicken marinade
• 1 tbsp Shaoxing rice wine optional
• ½ tsp kosher salt fine salt works too
• ¼ tsp baking soda key for tender chicken
• 2 tbsp cornstarch for chicken marinade
• 1 tbsp neutral oil for chicken marinade
• ¾ cup water for stir fry sauce
• 2½ tbsp regular soy sauce not low-sodium
• 1½ tbsp granulated sugar
• 1 tsp chicken bouillon powder optional
• ¼ tsp dark soy sauce optional for color
• 2 tbsp cornstarch for stir fry sauce
• 1 tsp toasted sesame oil
• 1 lb mixed vegetables broccoli, carrots, bell peppers, zucchini, mushrooms, snow peas recommended
• 1 tbsp garlic minced (about 2-3 cloves)
• 1 tbsp ginger peeled and minced (about 1 inch knob)
• 2-3 tbsp neutral oil for cooking

Equipment

• Wok or large 12-inch sauté pan
• Mixing bowls
• Large pot for blanching vegetables
• Measuring cups and spoons
• Whisk
• Meat thermometer (optional)

Method

 

1. In a mixing bowl, combine the sliced chicken breast with 3 tablespoons water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid. Add 2 tablespoons cornstarch and mix until well coated. Finish by adding 1 tablespoon oil and mix until combined. Set aside to marinate for 10-15 minutes while preparing other ingredients. Pro tip: For easier slicing, partially freeze chicken for 30 minutes before cutting.
2. In a bowl or measuring cup, combine ¾ cup water, regular soy sauce, sugar, chicken bouillon powder, dark soy sauce, 2 tablespoons cornstarch, and sesame oil. Whisk until no cornstarch clumps are visible. Set aside. Give it another quick stir before using since cornstarch settles.
3. Bring a large pot of water to a rolling boil. Add heartier vegetables like broccoli and carrots first and cook for 2-3 minutes until bright green and slightly tender. Add bell peppers and zucchini after 1 minute, then add tender vegetables like snow peas in the last 30 seconds. Drain immediately and rinse with cold water to stop cooking and preserve vibrant colors.
4. Heat wok or large sauté pan over medium-high heat. Add 2-3 tablespoons of oil to generously coat the bottom. Once oil shimmers but before it smokes, add marinated chicken and cook until golden on both sides and reaches 165°F internally, about 3-4 minutes per side. Separate chicken pieces so each one gets proper contact with the hot pan. Cook in batches if necessary to avoid overcrowding. Remove from wok and set aside.
5. Reduce heat to medium and keep about 2 tablespoons of oil in the pan, draining excess if necessary. Add minced garlic and ginger and stir fry until fragrant, about 15-30 seconds. Watch carefully to prevent burning. The aroma should fill your kitchen when ready.
6. Give the prepared stir fry sauce a good mix and pour into the pan with garlic and ginger. Let sauce heat up until it starts to simmer and looks thickened and glossy, about 2-3 minutes. The sauce should coat the back of a spoon. Stir frequently to prevent scorching and help sauce thicken evenly. If sauce gets too thick, add water 1 tablespoon at a time. Reduce heat to medium-low if necessary.
7. Once sauce looks thick and glossy throughout, reduce heat to low and add cooked chicken. Mix until chicken is well coated. Then add blanched mixed vegetables and toss until vegetables are well coated with sauce, about 1-2 minutes.
8. Serve immediately with rice or lo mein while hot. Enjoy!

Notes

Baking soda is key for tenderizing the chicken and retaining moisture. Use regular soy sauce instead of low-sodium for best flavor balance. For thinner sauce, use 1-2 teaspoons less cornstarch. For thicker sauce, add 1-2 teaspoons more. Sauce thickens considerably when refrigerated; add 1-2 tablespoons water when reheating. Store leftovers in airtight container in refrigerator for up to 4 days. Not recommended for freezing as vegetables lose texture.