Last week, I stared into my fridge after a long day, craving something fast but satisfying. That’s when I pulled out some chicken breast and a bag of mixed veggies – the birth of my go-to chicken with mixed vegetable stir fry. This easy chicken stir-fry recipe has saved many weeknights since, blending tender juicy chicken with crisp bell peppers, broccoli, and more in a savory sauce that clings perfectly. No more takeout guilt; this healthy vegetable stir-fry comes together quicker than delivery.
Picture this: thin-sliced chicken velveting in a simple marinade, hitting the wok with that satisfying sizzle. The veggies keep their snap – carrots with a slight crunch, zucchini soft but not mushy. The aroma of garlic and ginger fills the kitchen, promising comfort without the fuss. It’s my easy and simple chicken recipe for busy nights, ready in 25 minutes, packed with flavor from everyday pantry staples. Forget bland meals; this quick weeknight dinner idea delivers Chinese chicken stir fry vibes at home.
Chicken And Vegetable Stir-fry Ingredients
Grab these for your chicken with mixed vegetable stir fry – most are fridge regulars. Velveting the chicken is key for tenderness, using cornstarch and a touch of baking soda. Veggies shine fresh, but frozen works if thawed and drained.
- 1 lb boneless skinless chicken breast, thinly sliced
- 1 tablespoon water
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil (for marinade)
- 2 cups mixed vegetables (broccoli florets, carrot slices, red bell pepper strips, zucchini slices, mushrooms, snow peas)
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced ginger (about 1-inch knob)
- 2 tablespoons neutral oil (for cooking)
- 1/4 cup soy sauce
- 1/4 cup water or low-sodium chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon chicken bouillon powder (optional)
- 1 teaspoon dark soy sauce (optional, for color)
- 1 tablespoon cornstarch (for sauce)
- 1 teaspoon toasted sesame oil
How To Make Stir-fry At Home: Step-by-Step
Start with the chicken marinade – it tenderizes while you chop veggies. Heat your wok hot for that authentic sear. This easy chicken stir-fry recipe builds layers: protein first, then sauce, veggies last for crunch.
First, mix chicken slices with water, Shaoxing wine, salt, and baking soda. Let sit 10 minutes. Stir in cornstarch and oil until coated. Meanwhile, whisk sauce: soy sauce, water, sugar, bouillon, dark soy, cornstarch, sesame oil. Blanch heartier veggies like broccoli and carrots 2 minutes, add tender ones like snow peas last 30 seconds. Drain well.
- Heat 2 tablespoons oil in wok over medium-high. Add marinated chicken in batches; cook 2-3 minutes per side until just done. Remove to plate.
- Lower heat to medium, add garlic and ginger; stir 15 seconds until fragrant.
- Pour in sauce; stir until thickened and glossy, 1 minute.
- Add chicken back, toss to coat. Stir in blanched veggies; heat through 1 minute. Serve hot over rice.
The result? Glossy chicken with mixed vegetable stir fry where every bite bursts – sweet-savory sauce, tender meat, vibrant veggies. Pairs great with steamed rice or noodles for a complete meal.
Pro Tips for Chicken Stir Fry with Peppers
High heat is your friend for wok hei – that smoky essence in Chinese chicken stir fry recipes. Don’t crowd the pan; batch cook chicken to avoid steaming. Taste sauce before adding; adjust sugar for balance. For extra kick, toss in sliced onions or chilies.
- Partially freeze chicken 20 minutes for thin slices.
- Prep all ingredients mise en place – stir-fries wait for no one.
- Use a wok if possible; cast iron skillet works too.
Easy Chicken Stir-fry Recipe Variations
Swap chicken thighs for juicier dark meat. Make it vegetarian with tofu. Add pineapple for sweet twist or shrimp for seafood version. Fried chicken with rice? Double sauce and serve over jasmine.
- Use beef strips for Mongolian-style.
- Go spicy with sriracha in sauce.
- Low-carb: cauliflower rice base.
- Kids love: milder sauce, extra carrots.
Troubleshooting Healthy Vegetable Stir-fry
Sauce too thick? Add splash water. Veggies soggy? Blanch shorter. Chicken tough? Marinate longer, don’t overcook. Bland? More ginger or sesame oil.
Ingredient Substitutions
- No Shaoxing? Dry sherry or rice vinegar + water.
- Baking soda skip? Still good, less tender.
- Tofu for chicken: press dry first.
- Gluten-free: tamari soy sauce.
Storage and Serving Suggestions
Fridge airtight 3-4 days; freezes 2 months. Reheat stovetop with splash water for sauce revival. Serve family-style with rice, or in bowls with quinoa for healthy vegetable stir-fry upgrade. Quick weeknight dinner ideas like this meal prep beautifully.
Quick Weeknight Dinner Ideas FAQs
Can I skip blanching veggies? Yes, but they soften more; blanch keeps crispness in chicken and vegetable stir-fry.
Is this spicy? No, mild. Add chili flakes for heat in easy chicken stir-fry recipe.
Fresh or frozen veggies? Both; thaw drain frozen to avoid watery healthy vegetable stir-fry.
Air fryer version? Sear chicken air fryer 8 minutes, then stovetop veggies.
How many calories per serving? About 450 per serving in this easy and simple chicken recipes.
Make ahead? Marinate chicken overnight; sauce day-of for best chicken stir fry with peppers.
Chicken with Mixed Vegetable Stir Fry
Equipment
- Wok or large skillet
- Pot for blanching
Ingredients
- 1 lb boneless skinless chicken breast thinly sliced
- 1 tablespoon water
- 1 tablespoon Shaoxing wine or dry sherry
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch for marinade
- 1 tablespoon neutral oil for marinade
- 2 cups mixed vegetables broccoli, carrots, bell peppers, zucchini, mushrooms, snow peas
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon minced ginger about 1-inch knob
- 2 tablespoons neutral oil for cooking
- 1/4 cup soy sauce
- 1/4 cup water or chicken broth
- 2 teaspoons sugar
- 1/2 teaspoon chicken bouillon powder optional
- 1 teaspoon dark soy sauce optional
- 1 tablespoon cornstarch for sauce
- 1 teaspoon toasted sesame oil
Instructions
- Combine sliced chicken, water, Shaoxing wine, salt, and baking soda. Let sit 10 minutes, then mix in cornstarch and oil.
- Whisk sauce ingredients: soy sauce, water, sugar, bouillon, dark soy, cornstarch, sesame oil.
- Blanch heartier vegetables 2 minutes, add tender ones 30 seconds. Drain.
- Heat wok with oil, cook chicken in batches until done. Remove.
- Sauté garlic and ginger 15 seconds. Add sauce, thicken.
- Return chicken, coat. Add vegetables, toss. Serve.
Notes
- High heat prevents sogginess.
- Marinate overnight for best tenderness.
- Serve over rice for complete meal.
