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Chicken with Mixed Vegetables

Make this real-deal Chinese takeout chicken with mixed vegetables recipe with any vegetables you have on hand for a healthy one-pan meal!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4
Calories: 283 kcal
Course: Main Course
Cuisine: Chinese-American Fussion

Ingredients

FOR THE CHICKEN:
  • 12 ounces boneless skinless chicken breast or thighs
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
  • 2 teaspoons oyster sauce
FOR THE REST OF THE DISH:
  • 2/3 cup low sodium chicken stock
  • 1 1/2 teaspoons sugar (or brown sugar)
  • 1 tablespoon oyster sauce
  • 1 1/2 tablespoons soy sauce
  • 2 teaspoons dark soy sauce (can sub regular soy sauce, but color won't be as dark)
  • 1 teaspoon sesame oil
  • 1/8 teaspoon white pepper
  • 1 cup small broccoli florets
  • 3/4 cup carrot (thinly sliced on a diagonal)
  • 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; divided)
  • 2 cloves garlic (chopped)
  • 1/2 cup large-diced onion
  • 3/4 cup sliced mushrooms
  • 1/2 cup red pepper
  • 1 tablespoon Shaoxing wine
  • 1½ tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)

Instructions

    Cup of Yum
  1. In a medium bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix well until the chicken has absorbed all the liquid. Set aside while you prepare the other ingredients.
  2. In another medium bowl or measuring cup, make the sauce mixture. Combine the chicken stock, sugar, oyster sauce, soy sauce, dark soy sauce, sesame oil, and white pepper.
  3. Fill your wok halfway with water, and bring it to a boil. Add the broccoli and carrots. Blanch for 1 minute. Drain and set aside.
  4. Heat your wok over high heat until it’s completely dry and starting to smoke. Add 2 tablespoons neutral oil, and sear the chicken until opaque on all sides. Turn off the heat, remove the chicken, and set aside. The chicken will be about 75-80% done, but will be cooked again at the end.
  5. Without washing the wok, set the flame to medium heat. Add the remaining tablespoon of oil, along with the garlic, onion, mushrooms, and pepper. Cook for 30 seconds, then add the Shaoxing wine around the perimeter of the wok.
  6. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Simmer for 1 minute, until the vegetables are all crisp tender.
  7. Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer until thick and gravy-like, about 30 seconds.
  8. Toss in the chicken and its juices and the reserved broccoli and carrots. Stir-fry to coat the chicken in the sauce, cooking for another 30 seconds or so. Serve immediately with steamed rice.

Nutrition Information

Calories 283kcal (14%) Carbohydrates 15g (5%) Protein 22g (44%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 54mg (18%) Sodium 726mg (30%) Potassium 659mg (19%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 4756IU (95%) Vitamin C 48mg (53%) Calcium 39mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 283

% Daily Value*

Calories 283kcal 14%
Carbohydrates 15g 5%
Protein 22g 44%
Fat 15g 23%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 54mg 18%
Sodium 726mg 30%
Potassium 659mg 14%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 4756IU 95%
Vitamin C 48mg 53%
Calcium 39mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.