Chicken With Mixed Vegetables Recipe

Prepare and marinate chicken

Trim any fat from the chicken breasts and slice into 1/2-inch strips or bite-size pieces. In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tsp cornstarch, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp vegetable oil. Add the chicken, toss to coat thoroughly, then let marinate 10–15 minutes while you prep vegetables. If short on time, marinate at least 5 minutes.

Prep vegetables

Peel and slice carrot into thin matchsticks or 1/8-inch slices so they cook quickly (about 1 cup). Cut broccoli into small florets (1 cup). Core, seed and slice the red bell pepper into 1/4-inch strips (1 cup). Trim snap peas if needed (1 cup). Slice green onions on the bias for garnish (2 tbsp). Keep vegetables separated on a plate.

Blanch firm vegetables (optional)

For extra-bright broccoli and quicker stir-fry, bring a pot of water to a boil, add broccoli and carrots and blanch for 30–45 seconds, then transfer to an ice bath to stop cooking. Drain well before stir-frying.

Make the sauce

In a small bowl whisk together 1 cup low-sodium chicken broth, 1 tbs oyster sauce, 1 tsp hoisin, 1 tsp sesame oil, 1 tsp brown sugar or honey, 1 tsp salt and 1/2 tsp black pepper until smooth. In a separate small cup mix 1 tsp cornstarch with 2 tbs water to create a slurry and set aside.

Cook chicken

Heat a large skillet or wok over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. Add the marinated chicken in a single layer (cook in batches if needed so pieces aren’t crowded). Stir-fry 3–4 minutes until the exterior is golden and the chicken is mostly cooked through. Remove chicken to a plate and tent with foil.

Stir-fry vegetables

Add the remaining 1 tbs vegetable oil to the hot pan. Add carrots and broccoli first and stir-fry 2 minutes. Add red bell pepper and snap peas and continue stir-frying 1–2 minutes until vegetables are crisp-tender. Return the chicken to the pan and stir to combine.

Finish with sauce

Pour the prepared sauce into the skillet, stirring to coat chicken and vegetables. Bring to a gentle simmer for about 1 minute. Stir the cornstarch slurry once more then pour it into the pan, stirring continuously. Cook another 1–2 minutes until the sauce thickens and becomes glossy and coats the ingredients. Taste and adjust seasoning with a little extra salt or soy sauce if desired.

Serve

Turn off heat and stir in sliced green onions and 1 tsp toasted sesame seeds if using. Serve immediately over 4 cups of cooked rice or noodles, dividing into 4 servings.