Mastering Chicken with Mixed Vegetable Stir-Fry: A Simple, Flavorful Recipe for Beginners

Cooking at home can feel intimidating, especially if you’re new to the kitchen. But imagine making a restaurant-quality dish in less time than it takes for delivery to arrive. This Chicken with Mixed Vegetable Stir-Fry is a perfect introduction to home cooking. It is quick, versatile, and requires minimal ingredients while delivering maximum flavor.

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Stir-frying is one of the best cooking techniques for beginners because it is forgiving, adaptable, and efficient. It allows you to create a wholesome meal using fresh ingredients, and the entire process takes less than 30 minutes. This dish is packed with tender, juicy chicken and crisp, vibrant vegetables tossed in a savory brown sauce that balances sweet, salty, and umami flavors.

This recipe is also highly customizable. Whether you prefer broccoli, bell peppers, carrots, or mushrooms, you can mix and match based on availability or personal preference. The sauce ties everything together, creating a well-rounded dish that pairs perfectly with rice or noodles.

If you are new to cooking, this guide will break everything down step by step, ensuring that you can confidently make this stir-fry at home.

Ingredients and Preparation

For the Marinated Chicken

• 20 ounces skinless, boneless chicken breast, cut into ¼-inch slices (about 2 chicken breasts)
• 3 tablespoons water
• 1 tablespoon Shaoxing rice wine (optional)
• ½ teaspoon kosher salt (fine salt can also be used)
• ¼ teaspoon baking soda
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil (vegetable, canola, or avocado oil)

For the Stir-Fry Sauce

• ¾ cup water
• 2½ tablespoons regular soy sauce
• 1½ tablespoons granulated sugar
• 1 teaspoon chicken bouillon powder (optional)
• ¼ teaspoon dark soy sauce (optional, for color)
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil

For the Vegetables and Stir-Fry

• 1 pound mixed vegetables, cut into bite-sized pieces (suggested: broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas)
• 1 tablespoon garlic, minced (about 2 to 3 cloves)
• 1 tablespoon ginger, peeled and minced (about 1-inch knob)
• Neutral oil as needed for cooking

Alternative Ingredients and Substitutions

• If chicken is unavailable, beef or shrimp can be used as a substitute.
• A vegetarian version can be made by replacing the chicken with tofu.
• If Shaoxing rice wine is unavailable, a splash of chicken broth or apple cider vinegar can be used for depth of flavor.
• Cornstarch can be substituted with arrowroot powder or tapioca starch.
• Dark soy sauce is optional and primarily for color, so it can be omitted if preferred.

Step-by-Step Instructions

Marinating the Chicken

1. In a mixing bowl, combine the sliced chicken breast with water, Shaoxing rice wine, salt, and baking soda. Stir well until the chicken absorbs most of the liquid.
2. Add the cornstarch and mix until the chicken is evenly coated. Finish the marinade by adding the oil and mixing until combined. Let the chicken marinate for at least 10 to 15 minutes while you prepare the other ingredients. If time allows, marinate overnight in the refrigerator for even better texture and flavor.

Preparing the Sauce

1. In a small bowl or measuring cup, combine water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, and sesame oil.
2. Whisk until the cornstarch is fully dissolved and no lumps remain. Set aside.

Blanching the Vegetables

1. Bring a pot of water to a boil.
2. Add the vegetables based on their firmness, starting with those that take longer to cook, such as carrots and broccoli. Let them cook for about 2 minutes.
3. Add softer vegetables like bell peppers, zucchini, and snow peas, cooking for an additional 30 seconds to 1 minute.
4. Drain and set aside. If preferred, each vegetable can be blanched separately for optimal texture.

Cooking the Chicken and Stir-Fry

1. Heat a wok or large skillet over medium-high heat and add enough oil to coat the bottom.
2. Once the oil is hot, add the marinated chicken in a single layer. Let it cook undisturbed for 1 to 2 minutes before flipping. Continue cooking until the chicken is fully cooked, about 4 to 5 minutes in total. If necessary, cook in batches to avoid overcrowding the pan. Remove the chicken and set it aside.
3. Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if needed.
4. Add the minced garlic and ginger, stirring constantly for 15 to 30 seconds until fragrant.
5. Give the prepared stir-fry sauce another mix to ensure the cornstarch is evenly distributed. Pour it into the pan with the garlic and ginger.
6. Stir frequently and allow the sauce to heat until it thickens and becomes glossy, about 1 to 2 minutes. Reduce the heat if necessary to prevent scorching.
7. Once the sauce has thickened, lower the heat and return the cooked chicken to the pan. Stir until the chicken is well coated.
8. Add the blanched vegetables and toss until everything is evenly coated in the sauce.
9. Serve immediately with rice or noodles.

Beginner Tips and Notes

• Cutting the Chicken: For easier slicing, place the chicken breast in the freezer for about 20 minutes before cutting. This firms up the meat and makes it easier to achieve thin, even slices.
• Blanching Vegetables Properly: To retain the bright color and crisp texture of vegetables, avoid overcooking. Drain them quickly and run under cold water to stop the cooking process.
• Preventing Overcrowding: If the pan is too crowded, the chicken will steam instead of sear. Cook in batches to ensure even browning.
• Adjusting the Sauce: If the sauce becomes too thick, add a tablespoon of water or chicken broth to thin it out. If it is too thin, let it simmer a bit longer until it reaches the desired consistency.
• Using Frozen Vegetables: If using frozen vegetables, blanch or microwave them before adding to the stir-fry to remove excess moisture.

Serving Suggestions

• Serve with steamed jasmine rice, brown rice, or quinoa for a wholesome meal.
• Pair with egg fried rice or shrimp lo mein for a more indulgent restaurant-style experience.
• Garnish with sesame seeds and chopped green onions for extra flavor and presentation.
• Add a side of hot and sour soup or miso soup for a comforting, well-rounded meal.

Storage and Meal Prep

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to loosen the sauce.
• Freezing: This dish is best enjoyed fresh, but it can be frozen for up to 2 months. Store the stir-fry and rice separately to maintain texture.
• Meal Prep: Prepare the chicken and sauce in advance for quick assembly on busy nights. Store them separately in the refrigerator and cook fresh when needed.

Engagement and Final Thoughts

Cooking at home does not have to be complicated or time-consuming. This Chicken with Mixed Vegetable Stir-Fry proves that with a few simple ingredients and a little practice, you can create a flavorful, healthy meal in under 30 minutes. Whether you are just starting your cooking journey or looking for a go-to weeknight recipe, this dish is a great place to begin.

If you try this recipe, share your experience and any customizations you made. What vegetables did you use? Did you pair it with rice or noodles? Your feedback and creativity make every meal better. Happy cooking!