Ingredients
Scale
- 20 ounces skinless boneless chicken breast
- 1 pound mixed vegetables (your choice)
- ¾ cup water
- 2½ tablespoons soy sauce
- 1½ tablespoons granulated sugar
- 1 teaspoon chicken bouillon powder (optional)
- ¼ teaspoon dark soy sauce (optional for color)
- 1 teaspoon toasted sesame oil
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 2 tablespoons cornstarch
- Oil (for cooking)
Instructions
- Marinate the chicken: In a bowl, combine sliced chicken with water, salt, baking soda, and cornstarch. Let it sit while prepping the rest.
- Prepare the sauce: Whisk together water, soy sauce, sugar, optional chicken bouillon powder, dark soy sauce for color, and sesame oil.
- Cook the chicken: Heat oil in a wok over medium-high heat. Add marinated chicken and stir-fry until golden brown. Set aside.
- Stir-fry vegetables: In the same pan, add more oil if needed. Sauté garlic and ginger until fragrant. Add mixed vegetables and cook until tender-crisp.
- Combine: Return chicken to the pan, pour in sauce, and stir until heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg