Description
A vibrant and nutritious stir fry featuring tender chicken and colorful vegetables, all tossed in a flavorful sauce.
Ingredients
- 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
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
- 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
- 1 pound mixed vegetables of your choice
- 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
- Marinate the chicken: In a bowl, mix the sliced chicken with Shaoxing rice wine, salt, baking soda, and cornstarch. Allow it to sit for 15 minutes.
- Prepare the sauce: In another bowl, combine soy sauce, sugar, chicken bouillon, dark soy sauce, and cornstarch. Stir well until the sugar dissolves.
- Blanch the vegetables: Bring a pot of water to a boil. Add the mixed vegetables and blanch for 2-3 minutes. Drain and transfer them to an ice bath to set their color and crunch.
- Cook the chicken with mixed vegetables: Heat 1 tablespoon of oil in a skillet over high heat. Add the marinated chicken in a single layer. Cook for 4-5 minutes, allowing it to sear properly. Remove chicken and set aside. In the same pan, add the blanched vegetables, garlic, and ginger. Stir-fry for 2 minutes. Return the chicken to the pan and pour in the prepared sauce. Toss everything together until the sauce thickens, about 2-3 minutes, and serve immediately.
Notes
Ensure your pan is hot enough before adding the chicken to prevent sticking and ensure a nice sear.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian