Chicken with Mixed Vegetable Stir Fry
A quick and flavorful stir-fry combining tender chicken and crisp vegetables in a savory sauce.
Ingredients
Protein
- 20 ounces skinless boneless chicken breast, cut into ¼ inch slices
Vegetables
- 1 pound mixed vegetables of your choice
Sauce ingredients
- 3 tablespoons water
- ¾ cup water for sauce
- 2.5 tablespoons soy sauce
- 1.5 tablespoons granulated sugar
- 1 teaspoon chicken bouillon powder (optional)
- ¼ teaspoon dark soy sauce (optional)
- 1 teaspoon toasted sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, peeled and minced
- 2 tablespoons cornstarch
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
Oil (as needed for cooking)
Instructions
- Marinate chicken in water, salt, baking soda, and cornstarch for 15 minutes.
- Mix water, soy sauce, sugar, optional bouillon, dark soy, and sesame oil to make sauce.
- Heat oil in wok, stir-fry chicken until golden (~5-7 min).
- Add garlic, ginger, and vegetables; stir-fry 3-4 min until tender-crisp.
- Pour sauce over, toss, cook 1 min, then serve hot.
Notes
Adjust seasoning and vegetables to taste for best results.