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Chicken with Mixed Vegetable Stir Fry served over steamed white rice with broccoli, carrots, and bell pepper coated in savory brown sauce

Chicken with Mixed Vegetable Stir Fry

Tender velveted chicken breast and crisp mixed vegetables tossed in a rich savory brown sauce. Ready in under 30 minutes and better than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 20 oz boneless skinless chicken breast about 2 breasts, sliced into 1/4-inch thin pieces
  • 3 tbsp water for marinade
  • 1 tbsp Shaoxing rice wine optional, substitute with diluted dry sherry or water
  • 0.5 tsp kosher salt fine salt works too
  • 0.25 tsp baking soda essential for velveting technique
  • 2 tbsp cornstarch for marinade
  • 1 tbsp neutral oil for marinade
  • 0.75 cup water for stir fry sauce
  • 2.5 tbsp regular soy sauce use regular not low-sodium for best flavor
  • 1.5 tbsp granulated sugar
  • 1 tsp chicken bouillon powder optional
  • 0.25 tsp dark soy sauce optional, for color only
  • 2 tbsp cornstarch for stir fry sauce
  • 1 tsp toasted sesame oil for stir fry sauce
  • 1 lb mixed vegetables broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas, cut into bite-size pieces
  • 1 tbsp garlic, minced about 2 to 3 cloves
  • 1 tbsp fresh ginger, peeled and minced about 1-inch knob
  • neutral oil as needed for cooking

Equipment

  • Wok or large sauté pan
  • Mixing bowls
  • Whisk
  • Pot for blanching vegetables
  • Cutting board and knife

Method
 

  1. Slice the chicken breast into thin 1/4-inch pieces. For cleaner cuts, freeze the chicken for 15 to 20 minutes first until slightly firm.
  2. In a mixing bowl, combine sliced chicken with water, Shaoxing rice wine, salt, and baking soda. Mix well and let the chicken absorb the liquid. Add cornstarch and mix to coat evenly. Add the oil and mix again. Marinate for 10 to 15 minutes.
  3. In a separate bowl or measuring cup, whisk together all sauce ingredients until completely smooth with no cornstarch clumps. Set aside. Re-whisk right before using as cornstarch settles quickly.
  4. Bring a pot of water to a boil. Add heartier vegetables like broccoli and carrots first for 1 to 2 minutes. Add tender vegetables like snow peas and bell pepper for just the last 10 to 15 seconds. Drain well and set aside.
  5. Heat wok or large pan over medium-high heat with enough oil to coat the bottom generously. Once the oil is shimmering, add the marinated chicken in a single layer. Cook in batches if needed. Cook each piece on both sides until just cooked through, about 2 to 3 minutes total. Remove and set aside.
  6. Reduce heat to medium. Leave about 2 tablespoons of oil in the pan. Add garlic and ginger and stir constantly for 15 to 30 seconds until fragrant. Do not let it burn.
  7. Give the sauce a quick stir then pour into the pan. Simmer, stirring frequently, until the sauce turns thick and glossy throughout. Reduce heat to medium-low if it thickens too quickly.
  8. Reduce heat to low. Add the chicken back in and toss to coat well. Add the blanched vegetables and toss everything together until evenly coated with sauce. Serve immediately over steamed rice or noodles.

Notes

Velveting technique uses baking soda, cornstarch, and water to keep chicken silky and tender. Always re-whisk sauce before adding as cornstarch settles. Cook chicken in batches to avoid steaming. Vegetables can be customized based on preference. For thinner sauce use 1 to 2 tsp less cornstarch. For thicker sauce use 1 to 2 tsp more. Sauce will thin slightly and vegetables will soften on day two when reheated, which is normal.