Ingredients
Scale
- 20 ounces skinless boneless chicken breast
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 3 tablespoons water
- ¾ cup water
- 2½ tablespoons soy sauce
- 1½ tablespoons granulated sugar
- 1 teaspoon chicken bouillon powder (optional)
- ¼ teaspoon dark soy sauce (optional)
- 1 teaspoon toasted sesame oil
- 1 pound mixed vegetables (bell peppers, broccoli, carrots, etc.)
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon oil (for cooking)
Instructions
- In a mixing bowl, combine sliced chicken with salt, baking soda, and cornstarch. Let it sit for 10 minutes.
- In another bowl, whisk together water, vinegar, soy sauce, sugar, and sesame oil to create the sauce.
- Heat oil in a wok over medium-high heat. Cook marinated chicken until golden brown (5-7 minutes). Remove from pan.
- In the same pan, sauté minced garlic and ginger for about 30 seconds. Add mixed vegetables and stir-fry until crisp-tender.
- Return chicken to the pan, pour sauce over everything, and toss well to combine. Cook for an additional 2-3 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 75mg