Easy Chicken Stir Fry with Vegetables
A quick and easy chicken stir fry made with juicy chicken breast, lots of vegetables, and a simple homemade stir fry sauce. Lighter than takeout and perfect for weeknights or meal prep.
Ingredients
For the Chicken
- 500 g chicken breast, cut into bite-sized cubes (cut against the grain)
- ⅛ tsp baking soda
- 1 tbsp Shaoxing wine
- 1 tsp fresh ginger, finely grated
- 1 garlic clove, finely grated
- 1 tbsp dark soy sauce (or regular soy sauce)
- 1 tbsp sweet chili sauce
- 1 tbsp cornstarch
For the Stir Fry Sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey or sugar
- 2 tbsp water
- ½ tsp cornstarch
- Salt, to taste (optional)
Vegetables
- 1 onion (about 120 g), cut into large chunks
- 1 carrot (about 70 g), thinly sliced
- 1 sweet pepper (about 170 g), cut into chunks
- 1 zucchini (about 100 g), sliced into ½ cm rounds
- ¼ small cabbage (about 200 g), roughly chopped
- 1 small head broccoli (about 200 g), florets separated and stem sliced thin
For Cooking
- 5 tbsp neutral oil (such as sunflower oil), divided
For Serving (Optional)
- Sesame oil
- Fresh lemon juice
- Green onions, sliced
- Fresh cilantro (optional)
- Steamed rice or cooked noodles
Instructions
- Marinate the chicken: In a bowl, combine the chicken with baking soda, Shaoxing wine, grated ginger, grated garlic, dark soy sauce, sweet chili sauce, and cornstarch. Mix well and set aside for 15–20 minutes (do not marinate longer).
- Make the sauce: In a small bowl, whisk the cold water and cornstarch until smooth. Add soy sauce, mirin, and honey (or sugar). Taste and adjust seasoning if needed. Set aside.
- Prep the vegetables: Cut all vegetables before you start cooking. Keep them in separate groups or in the order you’ll add them to the pan, as the cooking process is very quick.
- Sear the chicken: Heat a wok or wide pan over high heat until very hot. Add 3 tablespoons of oil.Add the chicken in a single, even layer and do not move it until it develops good color. Flip and cook just until lightly browned (it does not need to be fully cooked). Remove to a clean plate.
- Stir-fry the vegetables: Add the remaining 2 tablespoons of oil to the pan. Add the vegetables in this order, about 1 minute apart, stirring occasionally:onion → carrot → broccoli stems → broccoli florets → sweet pepper → cabbage → zucchini.
- Combine everything: Return the chicken to the pan along with the prepared sauce. Toss well and cook for 1–2 minutes, just until the sauce thickens and coats everything.
- Finish and serve: Remove from heat. Drizzle with a little sesame oil and fresh lemon juice if desired. Top with green onions and cilantro. Serve immediately with rice or noodles.
