Chinese Chicken And Vegetables
A quick and flavorful Chinese-inspired chicken stir-fry with vegetables and a savory soy-based sauce, perfect for a satisfying weeknight dinner or family meal.
Ingredients
- 3 chicken breasts, deboned and cut into chunks ⓘ
- 1 cup chicken broth ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/8 teaspoon dried minced garlic
- 1 package frozen vegetables, thawed and drained ⓘ
- 1 can water chestnuts (optional) ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 tablespoons cornstarch ⓘ
- 3 tablespoons cold water ⓘ
- 3 tablespoons light soy sauce ⓘ
Instructions
- Heat vegetable oil over medium-high heat in a large frypan or wok.
- Stir-fry chicken chunks, ground ginger, and dried minced garlic for 2 to 3 minutes.
- Add thawed and drained vegetables and water chestnuts to the pan.
- Stir-fry until the vegetables are heated through.
- Add chicken broth to the pan and heat until simmering.
- In a small bowl, mix cornstarch, cold water, and soy sauce together.
- Stir the cornstarch mixture into the hot chicken and vegetable mixture.
- Heat until the sauce boils and thickens.
Tips & Substitutions
For optimal flavor, marinate the chicken in soy sauce and ginger for 30 minutes before cooking. If you prefer a lighter dish, you can substitute the vegetable oil with sesame oil for added aroma. Frozen vegetables work well, but fresh ones can enhance the texture. You can also substitute cornstarch with arrowroot powder for a gluten-free thickener.
Serving Suggestions
Serve this dish over steamed rice or noodles for a hearty meal. It pairs beautifully with steamed dumplings or a side of egg rolls for a complete dinner. For a fresh touch, garnish with sliced green onions or sesame seeds before serving. Browse more Chinese recipes for additional meal ideas.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or a skillet over low heat, adding a splash of water or broth to maintain moisture. Stir frequently to ensure even heating and prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Chinese Chicken And Vegetables contains roughly 666 calories, with 17g protein, 114g carbohydrates, and 14g fat. It is an excellent source of vitamin A (61% of the Daily Value), protein (35% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with pork, beef, or tofu for a vegetarian option. Just adjust the cooking time based on the protein you choose, ensuring it is fully cooked for safety.
What vegetables are best for this stir-fry?
While the recipe calls for frozen vegetables, fresh bell peppers, broccoli, and snap peas work wonderfully. Choose your favorites to create a colorful and nutritious dish, keeping in mind that denser vegetables may require longer cooking.
Can I make this dish ahead of time?
You can prepare the chicken and vegetable mixture in advance and store it in the fridge for up to a day. When ready to serve, just reheat it and add the cornstarch mixture to thicken the sauce right before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).