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–+ servings
Chicken Vegetable Stir-Fry

Chicken Vegetable Stir-Fry

Crave a quick, healthy dinner? This easy Chicken Vegetable Stir Fry recipe delivers tender chicken, crisp veggies, and a savory-sweet sauce in just 25 minutes. Your new weeknight favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless chicken breast
  • 2 tbsp water
  • 1 tbsp Shaoxing wine
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp cornstarch
  • 1 tbsp oil
  • 3 tbsp soy sauce
  • 3 tbsp water
  • 1 tbsp sugar
  • 1/2 tsp chicken bouillon powder optional
  • 1/2 tsp dark soy sauce optional
  • 1 tsp cornstarch
  • 1 tsp toasted sesame oil
  • 4 cups mixed vegetables like broccoli, carrots, bell pepper, zucchini
  • 3 cloves minced garlic
  • 1 tsp minced ginger
  • 2 tbsp cooking oil

Equipment

  • Large wok or deep skillet
  • Chef's knife
  • Cutting board
  • Pot for blanching vegetables
  • Measuring spoons and mixing bowls

Method
 

  1. Slice chicken breast into thin, bite-sized pieces and mix with marinade ingredients; let sit for at least 10 minutes.
  2. In a small bowl, mix sauce ingredients together until smooth; set aside.
  3. Blanch vegetables by boiling them for 2-3 minutes until tender-crisp; then drain.
  4. Heat oil in a large wok or skillet and cook marinated chicken until just cooked through; remove from pan.
  5. In the same pan, sauté garlic and ginger, then add prepared sauce until it bubbles and thickens.
  6. Return cooked chicken to pan, toss with sauce, then add blanched vegetables; stir until hot and evenly coated.

Nutrition

Calories: 320kcalCarbohydrates: 20gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 1200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For the best texture, don't skip the baking soda in the marinade. Use any quick-cooking vegetables you have on hand to customize the dish. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a pan for best results. Feel free to serve this dish over steamed rice or cauliflower rice for a low-carb option. Enjoy garnished with sesame seeds or chopped green onions for a pop of flavor and color!
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