Every time that sizzling sound hits the pan, I think of Sunday nights in mom’s kitchenair sticky with steam and sweet soy sauce. This Chicken with Mixed Vegetable Stir Fry recipe is popping up everywhere (hello, Pinterest boards!), and it’s no wonder. It cooks in under 25 minutes, tastes better than takeout, and streamlines cleanup by using just one main skillet for cooking. Easy enough for beginners, cozy enough for regulars.
This savory stir fry pulls in juicy chicken, bell peppers, and crunchy snap peasflavor-packed and fridge-friendly. It leans into those old-school Chinese cooking recipes we love, but with a light hand and pantry smarts. Reminds me of a sweet chili chicken crossed with a weeknight lifesaver.
I’ve made this one at least a dozen times, chasing that perfect golden sear with every batch. Grew up watching dad toss veggies high in the woksounded like a drum solo. Now I test each stir-fry to be foolproof and fast, and I’ve perfected a method for incredibly tender chicken you’ll love.
Why You’ll Love This Recipe
Quick and easy: Ready in just 25 minutes, this recipe is perfect for busy weeknights when you need a satisfying dinner fast.
Restaurant flavor at home: With a classic brown sauce and tender chicken, it tastes like your favorite Chinese cooking recipes, but even fresher.
Healthy and customizable: Packed with juicy chicken and crisp vegetables, it’s a balanced, veggie-loaded meal that’s easy to tweak with what you have on hand.
Streamlined cleanup: While you use one pan for cooking, minimizing dishes means more time to relax after dinner!
Key Ingredients & How They Work
This stir fry brings together simple pantry staples and fresh ingredients for an easy, flavor-packed dish. Let’s break it down:
Chicken breast: Cut into thin slices, it soaks up the marinade beautifully, giving you that tender texture you love in chicken dishes recipes.
The marinated magic: A mix of baking soda, cornstarch, and Shaoxing rice wine (optional) makes the chicken extra juicy and velvetya technique common in classic Chinese cooking.
Vegetables: Feel free to use bell peppers, snap peas, or whatever’s in your fridge. Crunchy veggies keep things light and fresh!
Brown sauce: A blend of soy sauce, sugar, and sesame oil creates that savory-sweet classic glaze. Add a splash of dark soy for a deeper color, but it’s optional.
How to Make It: Step-by-Step
This stir fry is fast but foolproof! Follow these simple steps to deliciousness:
Marinate the chicken: Toss sliced chicken in the marinade ingredients (water, salt, baking soda, cornstarch, oil). Let it sit for 10–15 minutes while you prep everything else.
Mix the sauce: In a small bowl, whisk together soy sauces, sugar, water, cornstarch, and sesame oil. Set it aside within arm’s reach!
Quick stir-fry: Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and sear until golden on both sidesabout 3–4 minutes. Remove from the pan.
Add the veggies: Toss your bell peppers and snap peas into the same pan. Stir-fry for 2–3 minutes until just tender but still crisp.
Combine and coat: Return the chicken to the pan, pour in the sauce, and stir until everything is glossy and well-coated. Let it simmer for 1–2 minutes to thicken.
Serve: Spoon your stir fry over rice or noodles for a dreamy, satisfying weeknight meal!
Pro Tip:
Prep everything before you start cookingstir fries come together super quickly! Having your chicken, veggies, and sauce ready to go is the key to stress-free cooking.
Tips & Tweaks for Perfection
Too sweet? Dial back the sugar in the sauce, or add a splash of rice vinegar for tang.
No snap peas? Broccoli florets or zucchini slices are excellent swaps for other green veggies.
Boost the heat: If you love spice, try adding a dash of chili oil or crushed red pepper to the sauce for a hint of sweet chili inspiration.
Need gluten-free? Use tamari or coconut aminos in place of soy sauce.
Ingredient Swap Cheat Sheet
Ingredient
Swap
Snap peas
Broccoli or zucchini
Soy sauce
Tamari or coconut aminos
Shaoxing rice wine
Dry sherry or skip it
Serving & Storage
This chicken with mixed vegetable stir fry is a dinner dreamit’s simple, versatile, and reheats beautifully. Here’s how to make the most of it:
Serving ideas: Pair it with steamed rice, egg-fried rice, or even cauliflower rice for a lighter option. Love noodles? Try lo mein or rice noodles for an Asian-inspired twist.
Leftovers: Store any extras in an airtight container in the fridge for up to 3 days.
Reheating: Warm it up in a nonstick skillet over medium heat with a splash of water or stock to loosen up the sauce.
Storage Tips
Method
Duration
Reheat Tip
Fridge
Up to 3 days
Skillet with a splash of water
Freezer
Not recommended (sauce may separate)
N/A
Expert Insight: Balancing Flavor and Nutrition
For a well-rounded meal, CHICKEN WITH MIXED VEGETABLE STIR FRY is an excellent choice, combining lean protein with fiber-rich vegetables. The quick stir-fry technique preserves nutrients and texture, making this dish both healthy and satisfying without compromising on taste.
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Finding the Right Balance in My Chicken with Mixed Vegetable Stir Fry
After several rounds of tweaking, including a few overcooked veggies and too salty sauces, I finally nailed this Chicken with Mixed Vegetable Stir Fry. It’s been a process of learning the perfect timing to keep everything crisp and flavorful. This recipe reflects all those little adjustments stirred together into one reliable, satisfying dish.
FAQs ( Chicken with Mixed Vegetable Stir Fry )
How do I prevent the chicken from getting dry?
To keep the chicken tender and juicy, slice it thinly against the grain and avoid overcooking. Cook quickly over high heat in batches, then combine with vegetables. Marinating briefly in a mixture of soy sauce and cornstarch also helps lock in moisture.
Can I use frozen vegetables for this stir-fry?
Frozen vegetables can work if fresh aren’t available, but thaw and drain them well to avoid excess water that can steam the dish. Stir-fry quickly on high heat to maintain texture and flavor. Fresh vegetables are preferred for the best crunch and color in this meal.
What sauce complements this chicken dish best?
This recipe shines with a sweet chili sauce that balances heat and sweetness perfectly. You can also enhance flavor by adding a splash of soy sauce or a hint of garlic and ginger for a classic Asian twist.
How can I make this stir-fry healthier?
Use lean chicken breast and add more colorful vegetables to boost fiber and nutrients. Opt for less oil or a heart-healthy one like avocado. Serving with brown rice instead of white can increase whole grain intake without sacrificing flavor.
What are good side dishes to serve with this meal?
Steamed jasmine rice or cauliflower rice pairs well, soaking up the sauce nicely. A simple Asian cucumber salad or miso soup rounds out the meal with freshness and balance without overwhelming flavors.
Conclusion
Chicken with Mixed Vegetable Stir Fry is your new go-to for a quick, vibrant dinner that comes together in under 25 minutes. You’ll love how tender the chicken gets, coated in that glossy sauce, with crisp veggies keeping every bite fresh and lively. Perfect for busy nights when you want flavor without fuss.
Feel free to swap snap peas for broccoli or add a pinch of chili oil if you crave a little heatsimple twists that bring fun to this classic. Leftovers reheat beautifully, so this one’s a reliable winner for evening meals or easy lunchbox perks. A little tip from the wok pros: prepping all ingredients first makes stir-frying a breeze every time.
Try it out, share your photos, or tell mewhat’s your favorite chicken dishes recipes twist? Pass this recipe along to a friend who needs a healthy, satisfying chicken dinner recipe. Here’s to many cozy evenings filled with nourishing, homemade meals!
Thomas Baker
Chicken with Mixed Vegetable Stir Fry Recipe: Irresistibly Easy Meal
This Chicken with Mixed Vegetable Stir Fry is a quick and flavorful dish perfect for busy weeknights. Featuring juicy chicken breast and a vibrant mix of vegetables tossed in a savory brown sauce, this recipe embraces classic Chinese Cooking Recipes and delivers a delightful Sweet Chili Chicken inspired flavor. Easy to make and sure to impress, it’s a must-try for any fan of Asian Dishes and Chicken Dinner Recipes.
20 ounces skinless boneless chicken breast cut into ¼ inch slices
3 tablespoons water
1 tablespoon Shaoxing rice wine (optional)
½ teaspoon Kosher salt
¼ teaspoon baking soda
2 tablespoons cornstarch
1 tablespoon neutral oil
For the stir fry sauce:
¾ cup water
2½ tablespoons regular soy sauce
1½ tablespoons granulated sugar
1 teaspoon chicken bouillon powder (optional)
¼ teaspoon dark soy sauce (optional)
2 tablespoons cornstarch
1 teaspoon toasted sesame oil
Method
In a bowl, combine chicken slices with water, Shaoxing rice wine, salt, baking soda, cornstarch, and oil. Mix well and let marinate for 10 minutes.
In a separate bowl, whisk together water, soy sauce, sugar, chicken bouillon, dark soy sauce, cornstarch, and toasted sesame oil to prepare the stir fry sauce.
Heat a large wok or skillet over medium-high heat and add a small amount of oil.
Add the marinated chicken to the pan and stir-fry until the chicken is cooked through and lightly browned, about 4-5 minutes.
Add your choice of mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas) to the pan and stir-fry for 3-4 minutes until tender-crisp.
Pour the stir fry sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything evenly.
Remove from heat and serve immediately with egg fried rice or shrimp lo mein to complete your meal.
Notes
For best results, use fresh vegetables and cook over high heat for a crisp texture. Adjust the sweetness of the sauce according to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
