Introduction to Chicken with Mixed Vegetables
If you're looking for a delicious and nutritious meal that combines the comfort of home cooking with the vibrant flavors of takeout, then chicken with mixed vegetables is just what you need. This dish not only delights your taste buds but also offers a wonderful way to incorporate a variety of seasonal vegetables into your diet. Plus, making it from scratch means you can adjust the flavors and ingredients to suit your preferences, ensuring you get exactly what you love on your plate.
Why Homemade Chicken with Mixed Vegetables is a Great Idea?
Cooking at home allows for complete control over ingredient quality—no hidden preservatives or excessive sodium! Did you know that making your own meals can also help you stick to healthier eating habits? In fact, studies highlight how home-cooked meals are often lower in calories and fat compared to restaurant offerings. Plus, you can throw in whatever vegetables you have on hand, making every batch unique and tailored to your taste.
But it’s not just about health! Preparing this dish can be a fun way to unwind after a long day. Picture yourself stir-frying tender chicken and fresh vegetables, smelling that enticing aroma wafting through the kitchen. Check out sources like Healthline to learn more about the benefits of home-cooked meals, and get ready to embrace this delightful recipe which is sure to impress yourself and any guests!
Ingredients for Chicken with Mixed Vegetables
When diving into the delightful recipe of chicken with mixed vegetables, you’ll want to gather a variety of fresh and hearty ingredients. Let's break it down!
Chicken and Vegetable Ingredients
For this wholesome dish, you’ll need:
- 12 ounces of boneless skinless chicken breast or thighs
- ⅔ cup of low sodium chicken stock
- 1 cup of small broccoli florets
- ¾ cup thinly sliced carrots (cut diagonally)
- ¾ cup sliced mushrooms
- ½ cup diced red pepper
- ½ cup large-diced onion
- 2 cloves of chopped garlic
- A touch of neutral oil for cooking (like vegetable or canola oil)
This mix of ingredients not only adds vibrant colors but also brings a medley of flavors and textures to your plate.
Sauce Ingredients
To elevate your dish, the following sauces will create a tantalizing flavor profile:
- 2 tablespoons of oyster sauce
- 1 ½ tablespoons of regular soy sauce
- 1 ½ tablespoons of dark soy sauce
- 1 teaspoon of sesame oil
- 1 ½ teaspoons of sugar, or brown sugar for added depth
- ⅛ teaspoon of white pepper
- 1 tablespoon of Shaoxing wine (non-alcoholic alternatives work, too!)
- 1½ tablespoons of cornstarch mixed into a slurry with water
These ingredients bring out the authentic flavors of your homemade takeout right in your kitchen! Have you ever experimented with your favorite vegetables? Check out more tips on using seasonal greens in stir-fries here!
With these fresh ingredients ready, you’re all set to create a delicious and nutritious meal. Enjoy the cooking adventure!
Preparing Chicken with Mixed Vegetables
Cooking chicken with mixed vegetables at home can be a delightful experience. Not only is it a healthy alternative to takeout, but it also allows you to customize the flavors and ingredients to your liking. Let’s dive into each step to ensure your dish turns out perfectly!
Marinate the Chicken
Start by marinating your chicken. In a medium bowl, combine 12 ounces of boneless, skinless chicken breast or thighs with 2 tablespoons of water, 1 teaspoon of cornstarch, 1 teaspoon of neutral oil (like vegetable or canola), and 2 teaspoons of oyster sauce. The cornstarch helps tenderize the chicken, while the oyster sauce adds depth to the flavor. Mix everything well until the chicken absorbs the liquid, then set it aside while you prepare the other ingredients. This process is key for infusing flavor throughout the meat.
Prepare the Sauce Mixture
Next, let’s whip up the sauce. In another medium bowl or measuring cup, add ⅔ cup of low sodium chicken stock, 1.5 teaspoons of sugar or brown sugar, 1 tablespoon of oyster sauce, and 1.5 tablespoons of soy sauce. For an extra kick, include 2 teaspoons of dark soy sauce, 1 teaspoon of sesame oil, and ⅛ teaspoon of white pepper. Stir these ingredients until they are well combined. This sauce will tie all the elements of your chicken with mixed vegetables together, creating a deliciously cohesive dish.
Blanch the Vegetables
Blanching helps maintain the vibrant colors and crisp textures of your vegetables. Fill your wok halfway with water and bring it to a boil. Add 1 cup of small broccoli florets and ¾ cup of thinly sliced carrots, then blench for just 1 minute. Drain and set these aside—this quick step is what keeps your veggies perfect!
Sear the Chicken
Now, heat your wok until it's completely dry and starting to smoke. Add 2 tablespoons of neutral oil and sear the marinated chicken until it turns opaque on all sides. This should only take about 3-4 minutes. Remember, the chicken will be around 75-80% done, but it will finish cooking later on.
Cook the Vegetables
You won’t need to wash the wok, which adds to the deliciousness! Turn the heat to medium and add 1 tablespoon of oil along with 2 cloves of chopped garlic, ½ cup of large diced onion, ¾ cup of sliced mushrooms, and ½ cup of red pepper. Cook for about 30 seconds, then pour in the prepared sauce mixture. Stirring it around will help deglaze the wok, incorporating all those wonderful flavors.
Combine and Finish the Dish
Lastly, stir in the cornstarch and water slurry to thicken your sauce. Once it achieves a gravy-like consistency, add the chicken, along with the reserved broccoli and carrots. Stir-fry for another 30 seconds to let everything meld together.
And there you have it—serve your homemade chicken with mixed vegetables immediately with some steamed rice. This dish not only looks fantastic on the plate but also tastes like a dream!
If you're looking for more cooking tips and inspiration, check out Serious Eats or Bon Appétit for expert advice and flavorful recipes!
Variations on Chicken with Mixed Vegetables
Substitute Different Proteins
Looking to switch things up? Try using tofu, shrimp, or even beef instead of chicken in your chicken with mixed vegetables dish. These alternatives not only bring unique flavors but also cater to different dietary preferences. For example, marinated tofu absorbs the sauce beautifully, while shrimp cooks quickly and complements the veggies wonderfully.
Experiment with Seasonal Vegetables
Embrace the freshness of the seasons! Swap in snow peas, zucchini, or even asparagus when available. Seasonal veggies often offer richer flavors and can make your dish a true delight. Want a hint of sweetness? Try adding peas or bell peppers. Mixing in these vibrant vegetables will elevate your dish, making it colorful and nutritious. For more inspiration on seasonal cooking, check out resources from Seasonal Food Guide.
Cooking Tips and Notes for Chicken with Mixed Vegetables
Importance of High Heat
Cooking your chicken with mixed vegetables over high heat is crucial for achieving that delicious, restaurant-quality sear. A hot wok or skillet not only cooks the chicken quickly but also helps to lock in juices and maximize flavor. Be patient and let your pan get hot before adding the ingredients; this will help you achieve that delightful crispy texture on the chicken and vibrant colors on your veggies.
Tips for the Perfect Sauce
Crafting the perfect sauce can elevate your dish significantly. Always opt for low-sodium ingredients like chicken stock to control salt levels. Balancing sweetness and umami is key, so feel free to adjust the sugar according to your taste. For a glossy finish, add a little extra cornstarch slurry at the end. Remember, the sauce should cling to the chicken with mixed vegetables, enhancing every bite. Want more sauce tips? Check out Serious Eats for in-depth flavor profiles!
Serving suggestions for Chicken with Mixed Vegetables
Pairing with rice or noodles
The best way to enjoy your chicken with mixed vegetables is by serving it over a fluffy bed of rice or amidst a pile of noodles. A bowl of steamed jasmine or brown rice complements the savory sauce beautifully, soaking up every drop of flavor. Alternatively, toss some egg noodles or whole wheat noodles into the mix for a heartier option. Not only do they enhance the dish, but they also make for a filling meal that keeps you satisfied.
Garnish ideas for extra flavor
To elevate your chicken with mixed vegetables, consider adding a sprinkle of sesame seeds or chopped green onions on top just before serving. Fresh cilantro or basil can add a fragrant twist, while a drizzle of sriracha or chili oil brings a satisfying heat. These simple garnishes not only enhance the visual appeal but also introduce an extra layer of flavor that can transform your dish from ordinary to extraordinary. Whether you're hosting a dinner or treating yourself, these finishing touches will surely impress!
Time Breakdown for Chicken with Mixed Vegetables
Preparation Time
To kick things off, you’ll need about 30 minutes to prep your chicken with mixed vegetables. This includes marinating the chicken and chopping up your favorite veggies. A bit of organization here will go a long way!
Cooking Time
Once the prep is done, the actual cooking is a breeze at just 15 minutes. You'll be stir-frying, sautéing, and bringing everything together in no time.
Total Time
In just 45 minutes, you can create a delicious and satisfying one-pan meal that rivals your favorite takeout. Perfect for a busy weeknight!
For more inspiration, check out this article on meal prep while you gather your ingredients!
Nutritional Facts for Chicken with Mixed Vegetables
Calories
Enjoying a serving of chicken with mixed vegetables gives you approximately 283 calories. It’s a wholesome choice for a balanced meal, especially for those managing their caloric intake.
Protein
With about 22 grams of protein per serving, this dish is a fantastic way to fuel your body after a workout or to keep you feeling satisfied throughout the day. High-quality protein is essential for muscle repair and overall health.
Sodium
One serving contains around 726 mg of sodium. While that's a standard amount for many savory dishes, opting for low-sodium chicken stock helps create a healthier version. Always remember to keep your sodium consumption in check, particularly if you're watching your heart health!
For more insights on managing sodium in your diet, consider checking out resources from the American Heart Association.
FAQ about Chicken with Mixed Vegetables
Can I make this dish ahead of time?
Absolutely! Chicken with mixed vegetables is a great dish to prepare in advance. You can cook the chicken and vegetables, then store them in an airtight container in the fridge for up to three days. When you’re ready to enjoy it, simply reheat on the stove or microwave until warmed through. For best results, consider making the sauce fresh or adding a splash of broth to revive the flavors!
What vegetables can I use?
Feel free to get creative! This recipe is flexible, and you can use a variety of colorful veggies. Some tasty options include:
- Snap peas
- Bell peppers (green, yellow, or orange)
- Zucchini
- Baby corn
- Cauliflower florets
These not only enhance the visual appeal but boost the health benefits, as they are packed with nutrients.
How can I make this dish spicier?
For those who crave a bit more heat, there are several ways to spice up your chicken with mixed vegetables:
- Add chili paste or sriracha to the sauce.
- Sprinkle in some red pepper flakes while cooking.
- Consider using fresh sliced jalapeños or serrano peppers for a fresh kick.
Play around with the spice levels until it’s perfect for your taste!
Conclusion on Chicken with Mixed Vegetables
In summary, chicken with mixed vegetables is a delicious and versatile dish that brings the flavors of takeout right to your kitchen. With easy-to-find ingredients and a quick cooking time, it’s perfect for weeknight dinners. Pair it with steamed rice for a fulfilling meal your family will love!
Chicken with Mixed Vegetables
Equipment
- wok
- medium bowl
- measuring cup
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
- ⅔ cup low sodium chicken stock
- 1 ½ teaspoons sugar (or brown sugar)
- 1 tablespoon oyster sauce
- 1 ½ tablespoons soy sauce
- 2 teaspoons dark soy sauce (can sub regular soy sauce, but color won't be as dark)
- 1 teaspoon sesame oil
- ⅛ teaspoon white pepper
- 1 cup small broccoli florets
- ¾ cup carrot (thinly sliced on a diagonal)
- 3 tablespoons neutral oil (such as vegetable, canola, or avocado oil; divided)
- 2 cloves garlic (chopped)
- ½ cup large-diced onion
- ¾ cup sliced mushrooms
- ½ cup red pepper
- 1 tablespoon Shaoxing wine
- 1 ½ tablespoons cornstarch (mixed into a slurry with 2 tablespoons water)
Instructions
Preparation
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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