Enjoy the delightful harmony of tender chicken and crisp vegetables in our Chicken with Mixed Vegetable Stir Fry. This recipe promises a succulent bite every time, intertwined with the rich flavors of a savory sauce that’s bound to elevate your dining experience to new heights. Ideal for those who cherish a nutritious, vibrant meal that doesn’t compromise on taste.
Chicken With Mixed Vegetable Stir Fry
Ingredients
For Marinating the Chicken:
- Chicken breast: boneless, skinless
- Water
- Shaoxing cooking wine
- Salt
- Baking soda: to tenderize the chicken
- Cornstarch: for velveting
- Oil: any neutral oil
For the stir-fry sauce:
- Soy sauce
- Water or unsalted chicken stock
- Sugar or honey
- Chicken bouillon powder (optional)
- Dark soy sauce (optional): for color
- Cornstarch: for thickening
- Toasted sesame oil
Vegetables and Aromatics:
- Mixed vegetables: broccoli, carrots, red bell pepper, zucchini, mushrooms, and snow peas
- Garlic
- Ginger
- Oil: for cooking
Instructions
Marinate the Chicken:
- Combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda in a bowl. Mix until the chicken has absorbed most of the liquid.
- Add cornstarch and mix well, then finish by mixing in the oil. Set aside to marinate for 10-15 minutes, preferably 30 minutes, or overnight in the fridge.
Prepare the Sauce:
- Combine all ingredients for the stir fry sauce in a separate bowl and whisk until smooth. Set aside.
Blanche the Mixed Vegetables:
- Boil a pot of water and add the mixed vegetables, cooking them according to their hardness. For instance, add broccoli and carrots first as they are harder, and add tender vegetables like snow peas in the last few seconds.
Cook the Chicken and Vegetables:
- Heat oil in a wok or pan over medium-high heat. Cook the marinated chicken until just done, then remove and set aside.
- Reduce heat to medium, keep about 2 tablespoons of oil in the pan, and sauté garlic and ginger until fragrant.
- Stir in the prepared sauce and cook until it thickens and becomes glossy.
- Return the chicken to the pan, coat well with the sauce, then add the blanched vegetables, tossing everything until well combined.
Serving Suggestion:
- Serve hot with a side of egg fried rice or shrimp lo mein for a complete meal.
Recipe Tips:
- Don’t overcrowd the pan when cooking the chicken.
- Adjust the cornstarch in the sauce based on your thickness preference.
- Coat the chicken in the sauce before adding vegetables for easier mixing.
Storage:
- Cool leftovers completely before storing in the fridge in an airtight container for up to 4 days. Reheat in the microwave or on the stovetop.
This recipe ensures a quick, healthy, and delicious meal that is perfect for a busy weeknight dinner. Enjoy your cooking!
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