Description

This quick and flavorful stir fry features tender, velvety chicken slices tossed with crisp mixed vegetables in a savory, slightly sweet sauce. It’s a perfect weeknight meal—light, balanced, and ready in no time.

Ingredients

Scale

For the Chicken:
20 oz skinless boneless chicken breast, thinly sliced (about 2 breasts)
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cornstarch

For the Sauce:
3/4 cup water
2 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
1 teaspoon chicken bouillon powder (optional)
1/4 teaspoon dark soy sauce (optional, for color)
1 teaspoon toasted sesame oil

For the Vegetables:
1 lb mixed vegetables (broccoli, carrots, bell peppers, snap peas, etc.)
1 tablespoon garlic, minced
1 tablespoon ginger, minced

For Cooking:
Neutral oil (as needed)

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Instructions

In a bowl, combine the sliced chicken with water, salt, baking soda, and cornstarch. Mix well and let it marinate for 10–15 minutes to tenderize.
In a separate bowl, mix together all the sauce ingredients and set aside.
Heat a wok or large skillet over medium-high heat and add a bit of oil.
Add the marinated chicken in a single layer and cook for 2–3 minutes until lightly browned and just cooked through. Remove and set aside.
In the same pan, add a little more oil if needed. Sauté the garlic and ginger for about 30 seconds until fragrant.
Add the mixed vegetables and stir fry for 3–5 minutes until tender-crisp.
Return the chicken to the pan and toss everything together.
Pour in the sauce and stir continuously for 2–3 minutes until the sauce thickens and coats the chicken and vegetables.
Remove from heat and serve immediately, ideally with steamed rice or noodles.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian-inspired

Nutrition

Calories: 300 kcal per serving