Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy, tangy feta meets roasted broccoli in this easy baked pasta dish! Simple, flavorful, and packed with cheesy goodness, it’s the perfect meal for beginners! 🧀🥦🍝✨

  • Total Time: 25 minutes
  • Yield: 3 servings 1x

Ingredients

Scale

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

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.

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.
  • Author: Rosa
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Find it online: https://www.lidiarecipes.com/mastering-chicken-with-mixed-vegetable-stir-fry-a-simple-flavorful-recipe-for-beginners/

ADVERTISEMENT