Description
Chicken and mixed vegetables stir fried quickly in a savory brown sauce for an easy weeknight meal.
Ingredients
Scale
- 20 ounces chicken breast, sliced
- 3 tablespoons water
- 1 tablespoon Shaoxing rice wine
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
- 3/4 cup water
- 2 1/2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 teaspoon chicken bouillon powder
- 1/4 teaspoon dark soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 pound mixed vegetables
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- Neutral oil for cooking
Instructions
- Marinate chicken with water, wine, salt, and baking soda until absorbed
- Mix in cornstarch and oil, then rest briefly
- Whisk all sauce ingredients until smooth
- Blanch vegetables until just tender and drain
- Cook chicken in hot oil until just cooked through, then remove
- Cook garlic and ginger until fragrant
- Add sauce and stir until thick and glossy
- Return chicken and vegetables and toss to coat
- Serve hot with rice or noodles
Notes
- Freeze chicken slightly for easier slicing
- Drain blanched vegetables well before cooking
- Use regular soy sauce to control saltiness
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6.5g
- Sodium: 1799.8mg
- Fat: 11.8g
- Saturated Fat: 1.8g
- Unsaturated Fat: 8g
- Trans Fat: 0.04g
- Carbohydrates: 38.5g
- Fiber: 6.4g
- Protein: 47.1g
- Cholesterol: 121mg