Chicken with Mixed Vegetable Stir Fry

Ingredients

• 567 g (20 oz)skinless, boneless chicken breast, cut into 6 mm slices (about 2 chicken breasts)
• 45 ml (3 tbsp)water
• 15 ml (1 tbsp)Shaoxing rice wine (optional)
• 2.5 ml (½ tsp)kosher salt (fine salt is also suitable)
• 1.25 ml (¼ tsp)bicarbonate of soda
• 30 ml (2 tbsp)cornflour
• 15 ml (1 tbsp)neutral oil
• 180 ml (¾ cup)water
• 37.5 ml (2½ tbsp)regular soy sauce
• 22.5 ml (1½ tbsp)granulated sugar
• 5 ml (1 tsp)chicken bouillon powder (optional)
• 1.25 ml (¼ tsp)dark soy sauce (optional, for colour)
• 30 ml (2 tbsp)cornflour
• 5 ml (1 tsp)toasted sesame oil
• 454 g (1 lb)mixed vegetables of your choice
• 15 ml (1 tbsp)garlic, minced (about 2–3 cloves)
• 15 ml (1 tbsp)ginger, peeled and minced (about a 2.5 cm piece)
• As neededneutral oil for cooking

Instructions

1. 1

   Marinate the chicken

   Put the sliced chicken in a mixing bowl with 45 ml water, the Shaoxing rice wine, salt and bicarbonate of soda. Mix until the chicken has absorbed most of the liquid. Add 30 ml cornflour and mix to coat, then stir in 15 ml oil. Leave to marinate for 10–15 minutes while you prepare the other ingredients, or refrigerate overnight if you have time.

2. 2

   Mix the sauce

   Whisk 180 ml water with the soy sauce, sugar, chicken bouillon powder, dark soy sauce, 30 ml cornflour and sesame oil until no cornflour lumps remain. Set aside.

3. 3

   Blanch the vegetables

   Bring a pan of water to the boil. Add the vegetables according to how long they need to cook, and blanch until they reach your preferred tenderness. Drain and set aside. Sturdier vegetables, such as broccoli and carrots, can cook longer than tender ones such as mangetout; you can also cook different vegetables separately.

4. 4

   Cook the chicken

   Heat enough oil to generously coat the base of a wok or sauté pan over a medium-high heat. Add the marinated chicken and cook on both sides until cooked through, separating the pieces so they cook evenly. Cook in batches if needed, then remove the chicken and set it aside. It does not need to brown, though you can sear it until golden if you prefer.

5. 5

   Fry the aromatics

   Lower the heat to medium and leave about 30 ml (2 tbsp) oil in the pan, draining off any excess if necessary. Add the garlic and ginger and stir-fry for about 15–30 seconds, until fragrant.

6. 6

   Thicken the sauce

   Mix the prepared sauce again, then pour it into the pan. Let it heat until it simmers and turns thick and glossy, stirring frequently to prevent scorching and help it thicken evenly. Reduce the heat to medium-low if needed.

7. 7

   Combine and serve

   Once the sauce is thick and glossy throughout, turn the heat to low and add the chicken, mixing to coat it. Add the blanched vegetables and toss until coated in sauce. Serve hot with rice or lo mein.

What is chicken with mixed vegetable stir-fry?

Stir-frying is a Chinese cooking technique in which ingredients are cooked quickly in a hot wok or pan and tossed together. This version combines sliced chicken breast and a selection of vegetables with a savoury, lightly sweetened sauce.

The method makes the most of separate preparation: the chicken is marinated, the vegetables are blanched, and the sauce is mixed before everything comes together. That helps the final cooking stage stay quick and keeps the vegetables from sitting in the pan for too long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 47g protein, 39g carbs, 12g fat.

Chicken breast supplies most of the protein, while the sugar and cornflour in the sauce contribute carbohydrates. The cooking oil and sesame oil provide much of the fat. Serve with a generous share of vegetables and a measured portion of rice or lo mein to make a balanced plate.

Why marinate the chicken?

Chicken coating: Water, salt, Shaoxing wine and bicarbonate of soda are mixed into the sliced chicken before cornflour and oil are added. The recipe’s short rest gives the coating time to cling to the meat.

Optional wine: Shaoxing rice wine adds a distinctive savoury note, but the recipe can be made without it. If you leave it out, follow the same mixing and resting steps.

Get the vegetables ready

Sturdy vegetables: Broccoli and carrots take longer in the boiling water, so add them first and give them a head start. Drain them once they are tender to your liking.

Tender vegetables: Mangetout need only a brief blanch near the end. If your vegetable mix contains ingredients with very different cooking times, blanch them separately for better control.

How to manage the pan

Cook in batches: Arrange the chicken so the slices are separated and have room to cook. If the pan is crowded, work in smaller batches, setting each batch aside as it finishes.

Aromatics first: Once the chicken is out, cook the garlic and ginger for just 15–30 seconds. Add the sauce before they have a chance to darken or burn.

Look for a glossy sauce

Cornflour needs heat to thicken the sauce, so bring it to a simmer while stirring frequently. Keep an eye on the base of the pan, where the sauce can catch.

When it is thick and glossy throughout, lower the heat before returning the chicken and vegetables. Toss until everything is evenly coated, then serve while hot.

Choose vegetables and sides

Vegetable mix: Use the listed 454 g of vegetables as a flexible base and choose a combination you enjoy. Keep in mind that different vegetables need different blanching times.

To serve: Rice or lo mein both work well alongside the saucy chicken and vegetables. Serve the stir-fry hot so the coating stays loose and glossy.

Recipe notes & tips

• Slice the chicken evenly so the pieces cook at a similar rate.
• Mix the sauce again just before pouring it into the pan, as the cornflour can settle.
• Have the vegetables drained and the sauce ready before you start frying the chicken.
• Use a large wok or pan, or cook the chicken in batches to avoid crowding.
• Stir the sauce frequently as it simmers to reduce the chance of it catching on the pan.

Variations

• Choose seasonal vegetables: Use a different combination of vegetables while keeping the total amount at 454 g.
• Skip the wine: Leave out the optional Shaoxing rice wine and continue with the rest of the marinade.
• Add extra colour: Include the optional dark soy sauce in the sauce mixture.
• Use a different side: Serve with rice or lo mein, as suggested in the method.
• Adjust the vegetable texture: Blanch each type separately if their cooking times differ substantially.

Common mistakes to avoid

• Crowding the pan: The chicken may cook unevenly, so use smaller batches and separate the slices.
• Overcooking tender vegetables: Add them to the boiling water near the end of blanching, or cook them separately.
• Lumpy sauce: Whisk until the cornflour is dispersed, then mix the sauce again before adding it to the pan.
• Leaving the sauce unattended: Stir frequently as it simmers so it thickens evenly without scorching.
• Burning the aromatics: Cook the garlic and ginger for only about 15–30 seconds before adding the sauce.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan over a medium-low heat, stirring until piping hot; add a small splash of water if the sauce has thickened too much.

Frequently asked questions