▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas Recipe

There is something incredibly satisfying about a vibrant stir fry, and this chicken with mixed vegetables recipe truly hits all the right notes. Featuring ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas), it brings a rainbow of colors and delightful crunch to your plate. The tender, juicy chicken breast bathed in a luscious brown sauce elevates every bite, offering the perfect balance of savory and sweet. Whether you’re whipping this up for a busy weeknight dinner or craving a tasty homemade takeout, this dish is simple, quick, and absolutely delicious!

Ingredients You’ll Need

Gathering the right ingredients is key to this dish’s success, and the list is surprisingly straightforward. Each element plays an important role—from the tender chicken to the fresh vegetables and the flavorful sauce, every component contributes layers of taste, texture, and color you’ll love.

• 20 ounces skinless boneless chicken breast: Thinly sliced for quick cooking and juicy tenderness.
• Shaoxing rice wine (optional): Adds a subtle, authentic depth of flavor during marination.
• Baking soda: Helps to tenderize the chicken for that melt-in-your-mouth texture.
• Cornstarch: Used for coating the chicken and thickening the sauce to a glossy finish.
• Garlic and ginger: Minced fresh for fragrant aromatics that bring the stir fry alive.
• Soy sauce and chicken bouillon powder: Combine to produce a savory, balanced sauce that hugs every ingredient.
• ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas): The star of the dish, adding freshness, color, and that satisfying crunch.
• Oil: For cooking, any neutral oil works perfectly without overpowering the flavors.

How to Make ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)

Step 1: Marinate the Chicken

Start by marinating your chicken slices with water, Shaoxing rice wine, salt, and baking soda. This mixture tenderizes the meat beautifully. Once the chicken has absorbed the liquid, coat it evenly in cornstarch and a touch of oil to lock in moisture and create a silky texture during cooking. Let it sit for 10 to 15 minutes, or if you have extra time, marinate overnight for even deeper flavor.

Step 2: Prepare the Stir Fry Sauce

While the chicken marinates, whisk together your sauce ingredients: water, soy sauce, sugar, chicken bouillon powder, and a splash of dark soy sauce for color if you like. Stir in cornstarch to thicken, and finish with toasted sesame oil for that irresistible nutty aroma. Set this aside—this sauce will be your magical glaze!

Step 3: Blanch the Vegetables

Bring a pot of water to a boil and add your ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) in stages. Heartier veggies like broccoli and carrots go in first, while delicate ones like snow peas only need seconds. Blanching gives them perfect tenderness while maintaining their vibrant color and crunch. Drain and set aside.

Step 4: Cook the Chicken

Heat oil in a wok or large skillet over medium-high heat. Add the marinated chicken in a single layer, cooking quickly to retain juiciness. You don’t need deep browning, but feel free to sear lightly for extra flavor. Once cooked through, remove the chicken and set aside.

Step 5: Build the Stir Fry Flavor

Lower the heat slightly and add some oil if needed. Toss in minced garlic and ginger, stir-frying briefly until fragrant—this step is key to awakening all the wonderful aromas. Pour in your prepared sauce, stirring continuously until it thickens into a glossy coating. Adjust the heat to keep the sauce silky without burning.

Step 6: Combine Chicken and Vegetables

Reduce the heat to low, return the chicken to the pan, and toss it gently in the sauce. Then add the blanched ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas), coating everything evenly. Give it one last toss to marry all the flavors before serving.

How to Serve ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas)

Garnishes

A sprinkle of toasted sesame seeds or chopped green onions takes this stir fry to the next level both visually and in taste. Fresh chili flakes or a drizzle of chili oil add a spicy punch for those who like a little heat. These simple touches brighten the dish and make it feel special.

Side Dishes

This stir fry pairs beautifully with familiar favorites like steamed jasmine rice, egg fried rice, or even shrimp lo mein. The fluffy or chewy sides help soak up all the glossy sauce, creating a satisfying, well-rounded meal that feels like a restaurant-quality dinner at home.

Creative Ways to Present

For an elegant dinner party, serve the chicken and vegetables over a bed of quinoa or cauliflower rice for a low-carb twist. You can also pile it atop warm noodles or even use it as a filling for lettuce wraps to add a refreshing crunch. The versatility of ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) lets you get creative and tailor each meal to your mood.

Make Ahead and Storage

Storing Leftovers

Keep any leftover chicken with mixed vegetables in an airtight container and refrigerate. It will stay fresh for up to 3 days—perfect for quick lunches or to enjoy again without extra cooking.

Freezing

You can freeze this dish, but be mindful that the texture of the vegetables might soften after thawing. Freeze in portion-sized containers and use within 1 month for best flavor and texture. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over medium heat to preserve the texture of the chicken and vegetables. Avoid microwaving for prolonged times as it can make the vegetables soggy. Adding a splash of water or broth while heating helps keep everything moist and fresh-tasting.

FAQs

Can I use frozen vegetables instead of fresh?

Absolutely! Just be sure to blanch or microwave frozen vegetables thoroughly and drain any excess water before adding them to the stir fry to avoid a watery dish.

What can I substitute for Shaoxing rice wine?

If you don’t have Shaoxing rice wine, dry sherry or a mild white wine can work as a substitute. You can also omit it if needed—the marinade will still tenderize the chicken nicely.

Is it necessary to blanch the vegetables?

Blanching helps retain the vibrant colors and crisp-tender texture of the vegetables, but if you’re in a rush, you can simply stir fry them directly—just adjust cooking times for each vegetable’s density.

How spicy is this dish?

This recipe is mild by default, making it family-friendly. You can add chili flakes or a dash of hot sauce if you want to turn up the heat.

Can I make this recipe vegetarian?

Yes! Swap the chicken for tofu or tempeh and use vegetable broth instead of chicken bouillon powder for the sauce. The ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) remain the delicious centerpiece.

Final Thoughts

Cooking with ▢1 pound mixed vegetables of your choice cut into desired size (We used broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas) is a joyful way to enjoy a colorful, wholesome meal any day of the week. This chicken stir fry recipe is not only quick and easy but also endlessly satisfying. I encourage you to give it a try—you’ll love how effortlessly fresh and tasty a homemade stir fry can be!