Introduction to Chicken with Mixed Vegetable Stir Fry
Are you tired of the same takeout routine? Making Chicken with Mixed Vegetable Stir Fry at home not only brings fresher ingredients to your plate but allows you to customize flavors tailored just for you and your friends. Whether you prefer a hint of spice or a touch of sweetness, the choice is all yours!
Creating a stir fry at home can be surprisingly simple. In fact, many experts suggest that homemade versions can rival restaurant dishes in taste and quality. You can control the sodium and customize the vegetables to include your favorites—such as vibrant bell peppers, crunchy snow peas, or hearty broccoli. As you prepare the meal, you’ll also be filling your kitchen with aromatic scents that will make your home feel warm and inviting.
Additionally, shop for ingredients like fresh chicken and seasonal veggies to boost your nutritional intake and cut down on sodium compared to most takeout options. Quick and convenient, a Chicken with Mixed Vegetable Stir Fry comes together in just about 30 minutes, making it perfect for busy weeknights when you still want a delicious and satisfying meal.
Ready to take the plunge? Let's dive into this vibrant and delicious stir fry recipe that’s sure to impress!
Ingredients for Chicken with Mixed Vegetable Stir Fry
When it comes to preparing a delicious Chicken with Mixed Vegetable Stir Fry, having the right ingredients is key to achieving that perfect balance of flavors and textures. Here’s a closer look at what you’ll need.
What you'll need for the marinated chicken
To create tender and flavorful chicken, gather these ingredients:
- 20 ounces of skinless boneless chicken breast, cut into ¼ inch slices.
- 3 tablespoons of water.
- 1 tablespoon of Shaoxing rice wine (optional).
- ½ teaspoon of Kosher salt.
- ¼ teaspoon of baking soda.
- 2 tablespoons of cornstarch.
- 1 tablespoon of oil (any neutral oil works).
Ingredients for the stir fry sauce
For a delectable stir fry sauce, you’ll want to mix:
- ¾ cup of water.
- 2½ tablespoons of soy sauce.
- 1½ tablespoons of granulated sugar.
- 1 teaspoon of chicken bouillon powder (optional).
- ¼ teaspoon of dark soy sauce (for color).
- 2 tablespoons of cornstarch.
- 1 teaspoon of toasted sesame oil.
Mixed vegetables to consider
For the mixed veggies, it’s all about variety! Consider including:
- A pound of assorted vegetables like broccoli, carrots, bell peppers, zucchini, mushrooms, and snow peas.
- 1 tablespoon of minced garlic and 1 tablespoon of minced ginger for that aromatic kick.
These ingredients come together to make your Chicken with Mixed Vegetable Stir Fry not just a meal but a delightful culinary experience. Grab your wok and let’s get cooking!
Step-by-step Preparation of Chicken with Mixed Vegetable Stir Fry
Cooking a delicious Chicken with Mixed Vegetable Stir Fry is not just about the end result; it’s also about enjoying the process! Follow these simple steps, and you’ll be well on your way to a tasty meal.
Marinate the Chicken
First things first, marinating the chicken will enhance its flavor and tenderness. In a mixing bowl, combine:
- 20 ounces of sliced skinless boneless chicken breast
- 3 tablespoons of water
- 1 tablespoon of Shaoxing rice wine (optional but adds richness)
- ½ teaspoon of Kosher salt
- ¼ teaspoon of baking soda
- 2 tablespoons of cornstarch
- 1 tablespoon of neutral oil
Mix everything well until the chicken is fully coated. Set your mixture aside for 10 to 15 minutes to soak up those delicious flavors. If you have some extra time, consider marinating it overnight for even better results.
Create the Stir Fry Sauce
Next up is the star of the show—the stir fry sauce! In a separate bowl or measuring cup, whisk together:
- ¾ cup of water
- 2½ tablespoons of regular soy sauce
- 1½ tablespoons of granulated sugar
- 1 teaspoon of chicken bouillon powder (optional)
- ¼ teaspoon of dark soy sauce (great for color)
- 2 tablespoons of cornstarch
- 1 teaspoon of toasted sesame oil
Mix until there are no clumps of cornstarch left, and set the sauce aside until you’re ready to use it.
Blanch the Vegetables
Blanching your vegetables not only brightens their color but also helps maintain their crunchiness. Bring a pot of water to a rolling boil and do the following:
- Add your mixed vegetables, which can include broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas.
- Cook according to their heartiness—tougher veggies like carrots may take longer to blanch than snow peas.
Once blanched, quickly drain and set aside, ensuring they remain vibrant and delicious.
Cook the Marinated Chicken
In a wok or large sauté pan, heat enough oil to generously coat the bottom over medium-high heat. When hot, add the marinated chicken, ensuring each piece gets equal cooking time. Cook until the chicken is cooked through and set aside.
This might be a bit similar to how you’d prepare other proteins, like turkey bacon or chicken ham, but trust me, the marinated chicken stands out!
Combine and Serve the Stir Fry
Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Add minced garlic and ginger, cooking until fragrant for about 30 seconds. Pour in the stir fry sauce and let it simmer, stirring to avoid scorching.
Once the sauce is thick and glossy, add the cooked chicken back in, followed by the blanched vegetables. Toss everything to ensure a perfect coating.
For the best culinary experience, serve your Chicken with Mixed Vegetable Stir Fry hot over rice or lo mein, and enjoy! This dish combines flavors and textures that are sure to please your taste buds. What are you waiting for? Let's get cooking!
Variations of Chicken with Mixed Vegetable Stir Fry
Spicy Chicken Stir Fry
For those who crave a little heat, consider adding some red pepper flakes or sliced jalapeños to your chicken with mixed vegetable stir fry. You can also swap the sauce with a spicy stir-fry sauce or toss in Sriracha while cooking. This variation is perfect for those who enjoy a spicy kick with their meals, turning a simple dish into an exciting culinary adventure!
Vegetarian Alternative
If you’re looking for a delightful vegetarian option, simply replace the chicken with tofu or tempeh. Marinate and cook them just like the chicken for that hearty bite and texture. Mixed vegetable stir fry can shine with ingredients like bell peppers, snap peas, and bok choy, ensuring you have a nutrient-packed, satisfying dish that even meat-eaters will love!
Cooking Tips and Notes for Chicken with Mixed Vegetable Stir Fry
Importance of Ingredient Prep
When making Chicken with Mixed Vegetable Stir Fry, the key to success lies in proper ingredient preparation. Start by pre-cutting your vegetables into uniform sizes to ensure even cooking. When everything is prepped, you’ll find that your stir fry comes together quickly, allowing each component to shine. Not only does this save time, but it also enhances flavors since all the ingredients blend together beautifully.
Freezing and Cutting Chicken Efficiently
To make slicing chicken breast a breeze, consider placing it in the freezer for about 20 to 30 minutes before cutting. This will firm it up, allowing for cleaner, more precise cuts. Just be sure to let the chicken fully thaw before marinating to ensure the flavors penetrate effectively. If you want to dive deeper into prepping chicken for stir fries, check out resources like Serious Eats for additional tips!
Serving Suggestions for Chicken with Mixed Vegetable Stir Fry
Best sides to accompany your stir fry
To enhance your Chicken with Mixed Vegetable Stir Fry, consider serving it with fragrant jasmine rice or hearty brown rice for added texture and fiber. Want something a bit different? A side of fluffy quinoa or fried rice can balance the flavors beautifully. For a low-carb option, try pairing it with spiralized zucchini noodles or cauliflower rice.
Creative plating ideas
Elevate your dining experience by plating your stir fry on a vibrant, colorful dish. Start with a base of rice, then artfully arrange the chicken and mixed vegetables on top. Consider garnishing with sesame seeds or thinly sliced green onions to add a pop of color. Drizzle with extra stir fry sauce and serve with chopsticks for an authentic touch. This not only makes the meal visually appealing but also encourages your guests to dig in!
Time Breakdown for Chicken with Mixed Vegetable Stir Fry
Preparation time
Preparing the ingredients for your Chicken with Mixed Vegetable Stir Fry will take you about 15–20 minutes. This includes marinating the chicken, chopping your veggies, and whipping up the sauce.
Cooking time
Once you’re ready to cook, the actual stir-fry process is quick, taking around 10 minutes. The beauty of stir-frying is that everything comes together quickly, making it perfect for busy weeknights.
Total time
In total, you’re looking at approximately 25–30 minutes from start to finish. This quick yet delicious meal allows you to enjoy a homemade dinner without the hassle!
If you're short on time, consider prepping ingredients in advance or opting for pre-chopped vegetables available at the grocery store. This way, you can enjoy a fresh and flavorful Chicken with Mixed Vegetable Stir Fry even on the busiest days!
Nutritional Facts for Chicken with Mixed Vegetable Stir Fry
If you’re looking for a delicious yet nutritious meal, look no further than Chicken with Mixed Vegetable Stir Fry! Here's a quick glance at the nutritional facts:
Calories
This vibrant dish packs approximately 450 calories per serving, making it a great option for a filling yet healthy meal.
Protein
With a whopping 47.1 grams of protein, this stir fry not only keeps you satiated but also supports muscle growth and repair, perfect for an active lifestyle.
Sodium
Be mindful of the 1799.8 mg of sodium; while it enhances flavor, it’s essential for those watching their salt intake. Adjust soy sauce quantities if necessary!
Enjoy cooking this tasty stir fry while keeping your dietary preferences in check! For more recipes and tips, check out FoodData Central for detailed nutritional information.
FAQs about Chicken with Mixed Vegetable Stir Fry
Can I use different vegetables?
Absolutely! One of the great things about this Chicken with Mixed Vegetable Stir Fry recipe is its flexibility. Feel free to swap in your favorite vegetables or whatever you have on hand. Bell peppers, snap peas, zucchini, or even leafy greens like bok choy work beautifully. Just remember to adjust cooking times based on the heartiness of the vegetables—hardier veggies like carrots take longer to cook than more delicate ones like mushrooms.
How do I store leftovers?
If you find yourself with leftovers (which is often due to its deliciousness), simply transfer the cooled stir fry to an airtight container. It will keep well in the refrigerator for 3-4 days. For longer storage, you can freeze it in freezer-safe bags. Just be sure to remove as much air as possible to prevent freezer burn.
What is the best way to reheat stir fry?
Reheating is easy! The best way to bring your Chicken with Mixed Vegetable Stir Fry back to life is in a skillet over medium heat. Add a splash of water or broth to prevent sticking, and stir it occasionally until heated through. You can also use a microwave, but make sure to cover it to keep moisture in. Enjoy!
Conclusion on Chicken with Mixed Vegetable Stir Fry
In summary, Chicken with Mixed Vegetable Stir Fry is a versatile and vibrant dish that brings together juicy chicken and a medley of colorful veggies in a delightful sauce. Quick to prepare and packed with flavor, it’s the perfect option for a busy weeknight. Enjoy it over your favorite grain for a satisfying meal!
Chicken with Mixed Vegetable Stir Fry
Equipment
- Glass mixing bowl
- Liquid Measuring Cup
- Tongs
- Flat Bottom Wok
Ingredients
For the marinated chicken
- 20 ounces skinless boneless chicken breast, cut into ¼ inch slices (about 2 chicken breasts)
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine (optional)
- ½ teaspoon Kosher salt (fine salt is okay too)
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil is fine)
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 for color)
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
For the rest of the dish
- 1 pound mixed vegetables of your choice, cut into desired size (e.g., broccoli, carrots, bell pepper, zucchini, mushrooms, snow peas)
- 1 tablespoon garlic, minced (about 2-3 cloves)
- 1 tablespoon ginger, peeled and minced (about 1 inch knob)
- oil (as needed for cooking, any neutral oil)
Instructions
To marinate the chicken
- In a mixing bowl, combine the sliced chicken breast, water, Shaoxing rice wine, salt, and baking soda. Mix until the chicken has absorbed most of the liquid.
- Add the cornstarch and mix until the chicken is well coated. Finish the marinade by adding the oil. Mix until well combined. Set aside to marinate for 10 to 15 minutes.
- If you have time, let the chicken marinate overnight in the fridge.
Prepare the sauce
- In a bowl or measuring cup, combine all the ingredients for the sauce (water, soy sauce, sugar, chicken bouillon powder, dark soy sauce, cornstarch, sesame oil). Whisk until no more cornstarch clumps are visible. Set aside until needed.
Blanch the vegetables
- Bring a pot of water to a boil. Add the vegetables to the boiling water according to heartiness and cook to desired tenderness. Once cooked, drain the vegetables and set aside.
Make the chicken with mixed vegetables
- In a wok or sauté pan over medium high heat, add enough oil to generously coat the bottom of the pan/wok. Once the oil is hot, add the marinated chicken and cook on both sides until the chicken is cooked through.
- Make sure to separate the chicken so that each piece gets cooked evenly. Cook in small batches if necessary. Remove from the wok/pan and set aside.
- Reduce the heat to medium and keep about 2 tablespoons of oil in the pan. Drain excess oil if necessary. Add the minced garlic and ginger and stir fry until fragrant, about 15 to 30 seconds.
- Give the prepared stir fry sauce a good mix and pour it into the pan with the garlic and ginger. Let the sauce heat up until it starts to simmer and the sauce looks thickened and glossy.
- Once the sauce looks thick and glossy throughout, reduce the heat to low and add the chicken. Mix until the chicken is well coated.
- Then, add the blanched mixed vegetables and toss until the veggies are well coated with sauce.
- Serve with rice or lo mein and enjoy while hot!
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