Ingredients
Scale
- 20 ounces skinless boneless chicken breast (cut into ¼ inch slices)
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 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 pound mixed vegetables of your choice
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (peeled and minced)
- 3 tablespoons water
- 1 tablespoon oil (any neutral oil is fine)
- Oil (as needed for cooking)
Instructions
- In a mixing bowl, combine sliced chicken breast with salt, baking soda, and cornstarch until well coated.
- In another bowl, whisk together water, soy sauce, granulated sugar, and toasted sesame oil to create the sauce.
- Heat oil in a wok or large skillet over medium-high heat. Cook the chicken for about 5-7 minutes until golden brown; remove from pan.
- In the same pan, add garlic and ginger; sauté briefly before adding mixed vegetables. Stir-fry for about 3-4 minutes until tender-crisp.
- Return chicken to the pan, pour in the sauce, and mix well for an additional minute until heated through.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 400g)
- Calories: 390
- Sugar: 8g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 85mg