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Chicken vegetable stir fry with sliced chicken, colorful vegetables, and glossy savory sauce in a bowl

Chicken Vegetable Stir Fry with Homemade Savory Sauce

Chicken Vegetable Stir Fry with Homemade Savory Sauce is a quick, flavorful meal featuring tender chicken, crisp vegetables, and a rich sauce that coats every bite. It is an easy weeknight dish with a satisfying balance of savory flavors and fresh textures.
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time 15 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: Asian-inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

Marinade
  • 20 oz / 565 g skinless boneless chicken breast, thinly sliced
  • 3 tablespoons water
  • 1 tablespoon Shaoxing rice wine (optional)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 2 tablespoons cornstarch
  • 1 tablespoon neutral oil, for marinade
Sauce
  • 3/4 cup water
  • 2 1/2 tablespoons soy sauce
  • 1 1/2 tablespoons granulated sugar
  • 1 teaspoon chicken bouillon powder (optional)
  • 1/4 teaspoon dark soy sauce (optional)
  • 2 tablespoons cornstarch
Stir Fry
  • 1 teaspoon toasted sesame oil
  • 1 pound mixed vegetables
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • Oil as needed for cooking

Method
 

Preparation
  1. Place sliced chicken breast, water, Shaoxing rice wine, kosher salt, baking soda, cornstarch, and 1 tablespoon neutral oil in a bowl and mix until the chicken is evenly coated; marinate for 15 minutes.
  2. Combine water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, and cornstarch in a separate bowl, whisking until smooth, then set the sauce aside.
Cooking
  1. Bring a pot of water to a boil, add the mixed vegetables, and blanch for about 2 minutes until slightly tender while remaining crisp; drain well.
  2. Heat oil in a large skillet or wok over high heat, arrange the marinated chicken in a single layer, and cook until browned and the chicken reaches 165°F / 74°C internally.
  3. Add the minced garlic and ginger to the skillet and cook briefly until fragrant.
  4. Add the blanched mixed vegetables back to the skillet and toss them with the chicken and aromatics.
  5. Whisk the prepared sauce again, pour it into the skillet, and stir continuously until it thickens and evenly coats the chicken and vegetables.
  6. Finish the stir fry with toasted sesame oil and serve.

Notes

Use a large pan or wok, and cook the ingredients in batches if necessary to help maintain high heat and browning.