Chicken with Mixed Vegetable Stir Fry
Chicken with Mixed Vegetable Stir Fry is the perfect solution for busy weeknights, delivering a delicious and nutritious meal in under 30 minutes. This vibrant dish combines tender, juicy chicken breast with an array of fresh vegetables, all tossed in a flavorful sauce. Whether served over rice, quinoa, or noodles, this stir fry is not only quick to prepare but also highly customizable based on your preferences. Ideal for family dinners, this easy recipe will impress everyone at the table while keeping mealtime stress-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Ingredients
Scale
- 20 ounces skinless boneless chicken breast, cut into ¼ inch slices
- ¾ cup water
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon vinegar (optional)
- 2½ tablespoons soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon sesame oil
- 1 pound mixed vegetables of your choice
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, peeled and minced
- Oil as needed for cooking
Instructions
- In a bowl, combine sliced chicken, water, salt, baking soda, and cornstarch. Mix well and marinate for about 10 minutes.
- For the sauce, whisk together vinegar (if using), water, soy sauce, sugar, and sesame oil in a small bowl.
- Heat a wok or large skillet over medium-high heat with oil. Cook marinated chicken until browned (5-7 minutes), then set aside.
- In the same pan, sauté minced garlic and ginger for about 30 seconds before adding mixed vegetables. Stir-fry until tender yet crisp (3-4 minutes).
- Return chicken to the pan and add the sauce mixture. Stir everything together until heated through (about a minute).
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 290
- Sugar: 6g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg