Chicken with Mixed Vegetable Stir Fry is one of those weeknight dinners that honestly tastes better than takeout and takes less than 30 minutes from start to plate. Tender, juicy chicken breast and crisp colorful vegetables are tossed in a savory brown sauce that is simple but packed with flavor. The first time I tried the velveting technique on chicken, I remember thinking I had been cooking it wrong for years.
This chicken with mixed vegetable stir fry has become a regular at our table because it works with whatever vegetables need to be used up in the fridge. The brown sauce is clean and satisfying without being heavy, and the whole dish moves so fast once you have everything prepped. Best of all, it is fully customizable, so no two batches have to look exactly the same. If you love quick Asian-inspired dinners like my Chicken Lo Mein Recipe, this one belongs in your regular rotation too. Ready to begin?
Table of Contents
Ingredients for Chicken with Mixed Vegetable Stir Fry
I always recommend getting every ingredient prepped and measured before turning on the heat. Stir fry cooks fast, and having everything ready makes the process smooth and stress-free.
For the marinated chicken:
- 20 oz boneless skinless chicken breast (about 2 breasts, sliced into thin 1/4-inch pieces)
- 3 tbsp water
- 1 tbsp Shaoxing rice wine (optional, substitute with diluted dry sherry or plain water)
- 1/2 tsp kosher salt (fine salt works too)
- 1/4 tsp baking soda (this is the secret to silky, tender chicken)
- 2 tbsp cornstarch
- 1 tbsp neutral oil
For the stir fry sauce:
- 3/4 cup water
- 2.5 tbsp regular soy sauce (in my experience, regular soy sauce works much better here than low-sodium, which can taste oddly sharp)
- 1.5 tbsp granulated sugar
- 1 tsp chicken bouillon powder (optional, but adds nice depth)
- 1/4 tsp dark soy sauce (optional, for richer color only)
- 2 tbsp cornstarch
- 1 tsp toasted sesame oil (my preference is toasted over plain for the nutty finish it brings)
For the stir fry:
- 1 lb mixed vegetables, cut into bite-size pieces (broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas)
- 1 tbsp garlic, minced (about 2 to 3 cloves)
- 1 tbsp fresh ginger, peeled and minced (about a 1-inch knob)
- Neutral oil as needed for cooking
If you enjoy sauce-based Asian chicken dinners, my Sticky Chicken Bowls use a similar pantry lineup and are another great option for busy nights.
Step-by-Step Instructions
In my experience, the biggest mistake people make with stir fry is not having everything ready before the pan heats up. Prep everything first, then cook fast.
Step 1: Slice the chicken breast into thin, even 1/4-inch pieces. Pro tip: place the chicken in the freezer for 15 to 20 minutes before slicing. Slightly firm chicken cuts much more cleanly and evenly than fully thawed.
Step 2: In a mixing bowl, combine the sliced chicken with water, Shaoxing rice wine, salt, and baking soda. Mix well and let the chicken absorb the liquid, about 1 minute. Add the cornstarch and mix to coat evenly. Add the oil and mix again. Let the chicken marinate for 10 to 15 minutes while you prep everything else. If time allows, marinating overnight in the fridge gives even better results.
Step 3: In a separate bowl or measuring cup, whisk together all the sauce ingredients until completely smooth with no visible cornstarch clumps. Set aside. Important: give it a quick re-whisk right before you use it since cornstarch settles to the bottom.
Step 4: Bring a pot of water to a boil. Add the vegetables in order of heartiness. Harder vegetables like broccoli and carrots go in first and cook for about 1 to 2 minutes. More tender vegetables like snow peas and bell pepper go in for just the last 10 to 15 seconds. Drain well and set aside.
Step 5: Heat a wok or large pan over medium-high heat with enough oil to generously coat the bottom. Once the oil is shimmering and hot, add the marinated chicken in a single layer. Do not overcrowd the pan or the chicken will steam instead of sear. Cook in batches if needed. Cook each piece on both sides until just cooked through, about 2 to 3 minutes total. Remove from the pan and set aside.
Step 6: Reduce the heat to medium. Leave about 2 tablespoons of oil in the pan and drain any excess. Add the minced garlic and ginger and stir constantly for 15 to 30 seconds until fragrant and golden. Watch carefully here as burnt garlic will make the entire dish taste bitter.
Step 7: Give the sauce one more stir, then pour it into the pan. Let it come to a simmer, stirring frequently to prevent scorching, until the sauce turns thick and glossy throughout. Reduce to medium-low if it thickens too quickly.
Step 8: Reduce heat to low. Add the cooked 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.
Perfect Pairings for Chicken with Mixed Vegetable Stir Fry
This dish pairs best with sides that soak up the savory brown sauce or offer a clean, simple contrast to the bold stir fry flavors.
Steamed White Rice: The most classic pairing by far. Plain steamed rice soaks up every drop of the glossy brown sauce and keeps the focus entirely on the stir fry itself.
Egg Fried Rice: A richer option when you want more substance on the plate. The lightly smoky, savory flavor of egg fried rice complements the stir fry sauce without overpowering it.
Cheesy Chicken and Rice Casserole: If you are planning a full week of meals and want a rice-based comfort dinner on another night, my Cheesy Chicken and Rice Casserole is an easy one-dish meal the whole family loves.
Green Beans as a Side: For a quick, clean vegetable side to serve alongside this stir fry, my Easy Chicken Breast and Green Beans comes together in 30 minutes and keeps things simple.
Balsamic Veggie Orzo: If you want a lighter grain-based side, my Easy Balsamic Chicken Veggie Orzo is a one-pan option that works well alongside Asian-style mains.
Creamy Cajun Chicken Pasta: Looking for a completely different flavor profile for another night of the week? My Creamy Cajun Chicken Pasta is another quick, satisfying dinner that is ready in under 30 minutes.
How to Store and Reheat Leftovers
Store leftover chicken with mixed vegetable stir fry in an airtight container in the refrigerator for up to 4 days. Store the stir fry separately from any rice or noodles to keep the textures as good as possible.
To reheat, warm in the microwave covered for 1 to 2 minutes, stirring once halfway through. You can also reheat in a pan on the stovetop over medium heat for a couple of minutes. Keep in mind the sauce will thin slightly and the vegetables will soften a bit on day two, which is normal and still tasty.
Pro tip: if you know you will have leftovers, slightly undercook the vegetables so they hold their texture better after reheating. If you enjoy batch cooking easy weeknight meals, my Spicy Southern Cheesy Chicken Spaghetti Casserole and my French Onion Chicken Orzo Casserole are two more comfort food dinners that reheat beautifully throughout the week.
Frequently Asked Questions
What is velveting and why does it matter for this recipe?
Velveting is a Chinese cooking technique where baking soda, cornstarch, and water are worked into the chicken before cooking. The baking soda raises the pH of the meat, which breaks down proteins and keeps the chicken incredibly tender and juicy even after high-heat cooking. Skipping it is possible, but the texture difference is noticeable.
Can I use frozen vegetables in this stir fry?
Yes, frozen vegetables work when fresh is not available. Thaw them first and pat them dry thoroughly before adding to the pan. Excess moisture from frozen vegetables will thin out the sauce and create too much steam in the wok. Fresh vegetables will always give you better texture and color.
What can I substitute for Shaoxing rice wine?
The closest substitute is dry sherry diluted with a small splash of water. Plain water also works in a pinch. The Shaoxing wine adds a subtle savory depth and helps neutralize any raw chicken flavor, so it is worth picking up at an Asian grocery store or the international aisle if you can find it.
Chicken with Mixed Vegetable Stir Fry
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
