Chris’s Chicken Stir Fry with Mixed Vegetables | Quick & Flavorful Weeknight Meal

Inspired by Woks of Life, but made my way — quick, flavorful, and packed with whatever fresh veggies I have on hand. This one’s a solid weeknight stir-fry that delivers that Chinese takeout feel without the grease or mystery ingredients.

Chicken Marinade

• 12 oz boneless, skinless chicken breast or thighs, sliced
• 2 tbsp water
• 1 tsp cornstarch
• 1 tsp neutral oil (vegetable, canola, or avocado)
• 2 tsp oyster sauce

Sauce Mixture

• 2/3 cup low sodium chicken stock
• 1½ tsp sugar (or brown sugar)
• 1 tbsp oyster sauce
• 1½ tbsp soy sauce
• 2 tsp dark soy sauce (or regular)
• 1 tsp sesame oil
• 1/8 tsp white pepper

Veggies & Other

Veggies I used (feel free to mix it up):

• 1 cup small broccoli florets
• 3/4 cup carrots, thinly sliced on a diagonal
• 1/2 cup red bell pepper
• 1/2 cup large-diced onion
• 3/4 cup sliced mushrooms
• 2 garlic cloves, chopped
• 1 tbsp Shaoxing wine (optional)
• 1½ tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

1. In a bowl, combine chicken with water, cornstarch, oil, and oyster sauce. Mix until everything’s coated and the liquid is mostly absorbed. Set aside.
2. In another bowl or measuring cup, whisk together the sauce ingredients.
3. Bring a pan or wok of water to a boil. Blanch the broccoli and carrots for 1 minute. Drain and set aside.
4. Heat your wok (or large skillet) over high until hot. Add 2 tbsp oil and sear the chicken until mostly cooked — it should be opaque but not fully done. Remove and set aside.
5. In the same pan, lower heat to medium. Add remaining oil, garlic, onions, mushrooms, and bell peppers. Stir-fry 30 seconds, then splash in the Shaoxing wine around the edge of the pan.
6. Pour in the sauce and bring to a simmer. Stir it around to deglaze and get all the flavor up.
7. Stir the slurry, then drizzle it into the sauce, stirring constantly. Let it thicken for 30 seconds.
8. Toss the chicken back in along with the blanched broccoli and carrots. Stir-fry to coat everything in that glossy sauce.
9. Serve hot over steamed rice. No leftovers here!