Chinese Chicken with Mixed Vegetables is a classic stir-fry that never disappoints. Perfect for making on a weeknight and eating with a bowl of rice. I really love it because it's so straightforward and everyone always enjoys it. The veggies are my own personal preference but you could easily switch it up.
I realized I do not have enough stir-fries on this blog, so I'm coming at you guys with one of my favorites: chicken and mixed veggies! At every Chinese restaurant I go to, there is some variation of this dish. The vegetables I see most often are carrots, sugar snap peas, and celery.
Traditionally, the dish is made with chicken breasts, but I love using chicken thighs as well. Chicken thighs actually end up juicier most of the time. However, chicken breasts were on sale at my grocery store, so I decided to use them today.
The secret to tender chicken
In order to make the chicken tender, you need to marinate in a mixture of baking soda, soy sauce, and Chinese cooking wine. The baking soda works as a natural tenderizer and takes about 30 minutes to work. But I recommend marinating for at least one hour. because the other seasonings will take longer to penetrate.
Once you marinate the chicken, you need to add 1 teaspoon of cornstarch to the chicken and mix it through. What the cornstarch does is it protects the meat during cooking. It also absorbs any juices that leak out so it makes the chicken feel juicier.
Sticking to the wok
One thing that I've noticed with chicken stir-fries is they tend to stick to the wok. I've tried many different methods but there is always a little bit of sticking. My preferred method to let the meat cook undisturbed for 1 minute after it comes into contact with the wok. This will allow a layer of skin to form between the wok and the chicken and will make it easier to flip without breaking.
Vegetables to use
For the stir-fry today, I used carrots and celery which is pretty standard. Another popular choice is sugar snap peas or gai lan stems. In general, crunchy vegetables are more popular than soft ones. I always add a few tablespoons of water to the pan as it helps the veggies cook much faster. Here is a picture of my prep:
You might notice I have left the garlic in slightly large pieces. The reason is because I don't want them to burn in the oil. Smaller pieces will burn more easily.
Cooking Process
Chinese Chicken with Mixed Vegetables
Ingredients
For the chicken marinade
- ½ pound chicken breast (1 large chicken breast)
- 1 tablespoon Chinese cooking wine
- 1 teaspoon soy sauce
- ¼ teaspoon baking soda
- 1 teaspoon cornstarch
Sauce
- 1 teaspoon chicken bouillon powder
- ¼ cup water
- ½ teaspoon soy sauce
- ½ teaspoon sugar
- ⅛ teaspoon white pepper
- ⅛ teaspoon MSG (optional)
- 1 teaspoon cornstarch
For the rest
- 3 tablespoons oil (divided)
- 1 tablespoon chopped garlic (about 3 cloves)
- ½ medium carrot (sliced into ¼-inch thick rounds)
- 2 stalks celery (sliced at an angle into ½-inch thick pieces)
Instructions
- Slice the chicken breast into ¼-inch thick pieces and add to a medium bowl.
- Add the Chinese cooking wine, soy sauce, and baking soda. Massage the meat for 30 seconds and marinate for at least one hour. After the chicken is marinated, mix in 1 teaspoon of cornstarch.
- Combine the sauce ingredients in a small bowl and set aside.
- Heat a wok* over medium-high heat until it's hot. Add 2 tablespoons of oil. Add the chicken in a single layer and cook for 1 minute. Flip and cook for another 1 seconds until no longer pink. Toss the chicken for another 30 seconds then remove the chicken to a plate.
- Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the wok. Fry the garlic for 10 seconds.
- Add the carrots and celery and cook 30 seconds.
- Add 2 tablespoons of water and cook until the water evaporates, about 2-3 more minutes.
- Add back the chicken. Pour in the sauce and cook for 1 minute until the sauce thickens. Enjoy!
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