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I’ve always been a fan of quick weeknight dinners that don’t skimp on flavor, and that’s exactly what my Chicken with Mixed Vegetable Stir Fry delivers every time. Picture this: tender slices of chicken dancing with colorful veggies in a savory sauce that comes together in under 30 minutes. Whether you’re rushing home from work or just want something healthy without the fuss, this Chicken with Mixed Vegetable Stir Fry is your go-to solution. In my experience, it’s the kind of meal that makes you feel good about eating well.
What I love most is how versatile it is – you can tweak the veggies based on what’s in your fridge. I remember the first time I whipped up this Chicken with Mixed Vegetable Stir Fry for my family; they couldn’t get enough, asking for seconds before I even sat down. It’s simple, satisfying, and packs a punch of nutrients. If you’re looking for an easy way to boost your veggie intake, this recipe has you covered. Let’s dive in and get you cooking!
Key Takeaways:
- Chicken with Mixed Vegetable Stir Fry is a quick, 25-minute meal packed with protein and vitamins for a balanced dinner.
- Minimal prep and cleanup make it ideal for busy weeknights, using just one wok or skillet.
- The savory soy-ginger sauce elevates the fresh flavors of chicken and veggies into something irresistible.
- Slice veggies uniformly for even cooking and perfect texture every time.
- Store leftovers in the fridge for up to 3 days; reheat gently to keep it tasty.
Why You’ll Adore This Chicken with Mixed Vegetable Stir Fry
Lightning-Fast Prep: In a world where time is precious, this Chicken with Mixed Vegetable Stir Fry shines by requiring just 10 minutes of hands-on prep. You’ll be amazed at how slicing a few veggies and chicken gets you to the stove without stress. It’s the perfect dish when you’re craving something homemade but short on hours.
Nutrient Powerhouse: Loaded with colorful veggies like broccoli and bell peppers, this stir fry is a sneaky way to eat more greens. The chicken adds lean protein to keep you full and energized. Honestly, it’s one of those meals that tastes indulgent but fuels you right.
Burst of Flavors: Every bite of this Chicken with Mixed Vegetable Stir Fry explodes with umami from garlic, ginger, and soy. The veggies stay crisp-tender, contrasting beautifully with the juicy chicken. You won’t believe how restaurant-quality it tastes from your own kitchen.
Family Favorite: Kids and adults alike rave about this dish in my house – it’s customizable and always a hit. Serve it over rice or noodles for a complete meal everyone will love. Let’s be honest, who doesn’t need more easy wins like this in their recipe box?
Essential Ingredients for Chicken with Mixed Vegetable Stir Fry
Chicken Breast: Boneless, skinless chicken breast is the star here, providing lean protein that’s quick to cook and absorbs flavors beautifully. Slice it thinly for even stir-frying, ensuring it stays tender and juicy. In this Chicken with Mixed Vegetable Stir Fry, it pairs perfectly with the veggies, creating a balanced bite every time. I always opt for fresh over frozen for the best texture.
Mixed Vegetables: A vibrant mix of broccoli florets, carrot slices, red bell peppers, and snap peas adds crunch and color to the dish. These veggies are nutrient-dense, offering vitamins A and C that boost your immune system. They’re essential for the visual appeal and fresh taste in your homemade stir fry. Choose seasonal produce for peak flavor and affordability.
Soy Sauce and Ginger: Low-sodium soy sauce brings that classic umami depth, while fresh grated ginger adds a zesty kick that ties everything together. This duo creates the glossy sauce that coats the Chicken with Mixed Vegetable Stir Fry so enticingly. Don’t skip the ginger – it’s what elevates this from good to unforgettable. Use tamari for a gluten-free twist if needed.
How to Make Chicken with Mixed Vegetable Stir Fry
Prep Your Ingredients
Start by slicing the chicken breast into thin strips for quick cooking in your Chicken with Mixed Vegetable Stir Fry. Chop the mixed vegetables into bite-sized pieces – aim for uniformity so they cook evenly. Mince garlic and grate ginger, then whisk together soy sauce, a touch of sesame oil, and cornstarch for the sauce. This setup takes about 10 minutes but makes the rest a breeze. I’ve found prepping everything in advance keeps the stir-fry flowing smoothly without chaos.
Stir-Fry the Chicken and Veggies
Heat oil in a large wok over high heat until shimmering – this is key for that perfect sear. Add the chicken strips first, stirring constantly for 3-4 minutes until they’re golden and cooked through. The sizzle and aroma will fill your kitchen, signaling deliciousness ahead. Remove the chicken, then toss in the veggies, stir-frying for another 4-5 minutes until crisp-tender. Watch the colors pop as they cook; it’s almost therapeutic.
Combine and Sauce It Up
Return the chicken to the wok with the veggies for this Chicken with Mixed Vegetable Stir Fry, pouring in your prepared sauce. Stir everything together vigorously for 2 minutes until the sauce thickens and glazes the ingredients beautifully. Taste and adjust seasoning if needed – a dash more soy or honey for sweetness. Let it bubble gently to meld flavors, then remove from heat. Serve hot over steamed rice for the full effect.
Ingredients
- 1 lb boneless, skinless chicken breast, sliced thin
- 2 cups mixed vegetables (broccoli, carrots, bell peppers, snap peas)
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp sesame oil, divided
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Salt and pepper to taste
- Optional: Sesame seeds and green onions for garnish
Chicken with Mixed Vegetable Stir Fry Instructions
- Slice chicken into thin strips and chop vegetables uniformly. Mince garlic and grate ginger.
- Whisk soy sauce, 1 tbsp sesame oil, cornstarch, and a splash of water for the sauce.
- Heat vegetable oil in a wok over high heat. Stir-fry chicken for 3-4 minutes until cooked; remove.
- Add remaining sesame oil, stir-fry veggies and garlic-ginger for 4-5 minutes.
- Return chicken, pour in sauce, stir for 2 minutes until thickened. Garnish and serve.
Pro Tips for the Best Chicken with Mixed Vegetable Stir Fry
High Heat is Key: Always use high heat for stir-frying to keep veggies crisp and chicken tender – low heat steams instead of sears.
Don’t Overcrowd: Cook in batches if needed to maintain that wok hei, the smoky flavor that makes restaurant stir-fries special.
Fresh is Best: Opt for fresh veggies over frozen for brighter colors and better texture in your dish.
You Must Know
- This recipe serves 4 and clocks in at about 350 calories per serving, making it a light yet filling option.
- Use a wok for even heat distribution, but a large skillet works in a pinch.
- The sauce thickens quickly thanks to cornstarch, so stir constantly once added.
- For gluten-free, swap soy sauce with tamari without losing flavor.
How to Store Chicken with Mixed Vegetable Stir Fry
Let your Chicken with Mixed Vegetable Stir Fry cool completely before transferring to an airtight container; it keeps in the fridge for up to 3 days. For longer storage, freeze portions in freezer bags for up to 2 months, though veggies might soften a bit upon thawing. Reheat gently in a skillet with a splash of water to revive the sauce, or microwave in short bursts. Avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.
Customizing Your Chicken with Mixed Vegetable Stir Fry
Swap chicken for tofu or shrimp to make this Chicken with Mixed Vegetable Stir Fry vegetarian or seafood-focused – just adjust cooking times accordingly. Add heat with chili flakes or swap soy for oyster sauce for a richer twist. For extra veggies, throw in zucchini or mushrooms; they’re seamless additions. Check out our Pad See Ew Noodles for more Asian-inspired variations.
What to Serve with Chicken with Mixed Vegetable Stir Fry
Pair this stir fry with steamed jasmine rice to soak up the flavorful sauce, or try brown rice for added fiber. A simple cucumber salad with sesame dressing adds refreshing crunch on the side. For carbs, rice noodles work wonderfully too. Don’t forget a chilled green tea or light white wine to complement the Asian flavors – it’s a match made in heaven.
Chicken with Mixed Vegetable Stir Fry
This chicken with mixed vegetable stir fry is a great weekday meal that takes less than 30 minutes. Loaded with juicy, tender chicken breast and vegetables all tossed in a brown sauce, it is simple, easy, and delish! Pair this with some egg fried rice or shrimp lo mein to complete the meal.
Timing
Recipe Details
Ingredients
- 01 20 ounces skinless boneless chicken breast (cut into ¼ inch slices (about 2 chicken breasts))
- 02 3 tablespoons water
- 03 1 tablespoon Shaoxing rice wine ((optional))
- 04 ½ teaspoon Kosher salt (fine salt is okay too)
- 05 ¼ teaspoon baking soda
- 06 2 tablespoons cornstarch
- 07 1 tablespoon oil (any neutral oil is fine)
- 08 ¾ cup water
- 09 2½ tablespoons regular soy sauce
- 10 1½ tablespoons granulated sugar
- 11 1 teaspoon chicken bouillon powder ((optional))
- 12 ¼ teaspoon dark soy sauce ((optional for color))
- 13 2 tablespoons cornstarch
- 14 1 teaspoon toasted sesame oil
- 15 1 pound mixed vegetables of your choice
- 16 1 tablespoon garlic (minced (about 2-3 cloves))
- 17 1 tablespoon ginger (peeled and minced (about 1 inch knob))
- 18 oil (as needed for cooking (any neutral oil))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chicken with Mixed Vegetable Stir Fry
Can I make Chicken with Mixed Vegetable Stir Fry ahead of time?
Yes, you can prep the ingredients up to a day in advance and store them separately in the fridge. However, it’s best cooked fresh for optimal texture, as veggies can release water if pre-stir-fried. Assemble and cook just before serving for the crispest results.
How long does Chicken with Mixed Vegetable Stir Fry last in the fridge?
Properly stored in an airtight container, it stays fresh for 3-4 days. Beyond that, the veggies may lose their crunch. Always reheat to at least 165°F for safety.
Is Chicken with Mixed Vegetable Stir Fry gluten-free?
It can be – just use tamari instead of soy sauce and ensure your cornstarch is gluten-free. Check labels on other ingredients like sesame oil. This simple swap keeps the whole dish safe for gluten-sensitive eaters.
Can I use frozen vegetables in this recipe?
Absolutely, frozen mixed veggies work great in Chicken with Mixed Vegetable Stir Fry and save chopping time. Thaw and drain excess water first to avoid a watery dish. They might cook a tad faster, so monitor closely. For more quick veggie ideas, see our Air Fryer Chicken Sausage and Veggies.
What’s the best oil for stir-frying?
Opt for neutral oils like vegetable or peanut oil with high smoke points to handle the heat without burning. Sesame oil adds flavor but use sparingly for finishing. Avocado oil is another healthy choice if you have it.
How do I make Chicken with Mixed Vegetable Stir Fry spicier?
Add fresh chilies, sriracha, or red pepper flakes during the veggie stir-fry stage for heat that builds nicely. Start with a small amount and taste as you go. This amps up the excitement without overpowering the veggies in your Chicken with Mixed Vegetable Stir Fry.
Can I bake instead of stir-fry?
While stir-frying is traditional, you can bake at 425°F for 15-20 minutes after tossing everything in sauce. It won’t have the same wok-char, but it’s hands-off. Try our Air Fryer Chicken Breast for similar baked inspiration.
Is this recipe kid-friendly?
Yes, it’s mild by default and customizable – let kids pick their veggies. The sweet-savory sauce often wins them over. Serve over fun-shaped noodles to make it even more appealing.
Final Thoughts
There’s something truly comforting about a well-made Chicken with Mixed Vegetable Stir Fry – it’s wholesome, flavorful, and effortlessly brings everyone to the table. From my kitchen to yours, this recipe has become a staple for those nights when you want dinner without the drama. Give it a try tonight; I promise you’ll be hooked and coming back for more easy wins like this.