Chicken with Mixed Vegetable Stir Fry
Tender velvety chicken and crisp mixed vegetables in a savory glossy sauce. Perfect easy chicken stir-fry recipe for quick weeknight dinners.
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.