Ingredients
Scale
- 20 ounces skinless boneless chicken breast
- 1 pound mixed vegetables (your choice)
- ¾ cup water
- 2½ tablespoons soy sauce
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons cornstarch
- Oil (for cooking)
Instructions
- Prepare the Chicken: Slice the chicken breast into thin strips and combine it with water, Kosher salt, baking soda, and cornstarch in a bowl. Mix well until evenly coated.
- Make the Sauce: In another bowl, whisk together water, soy sauce, granulated sugar, optional chicken bouillon powder, dark soy sauce for color, and toasted sesame oil.
- Stir-Fry the Chicken: Heat oil in a wok or large skillet over medium-high heat. Cook the seasoned chicken in batches until browned and cooked through (about 5-7 minutes). Remove and set aside.
- Cook the Vegetables: In the same pan, add more oil if needed. Sauté garlic and ginger briefly before adding mixed vegetables. Stir-fry until tender but crisp.
- Combine Everything: Return chicken to the pan with vegetables and pour in the prepared sauce. Mix well and cook for an additional few minutes until heated through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg