Stir Fried Chicken and Veggies in White Sauce

5 from 1 vote

Stir Fried Chicken and Veggies in White Sauce

Stir-Fried Chicken and Veggies in White Sauce is a quick and flavorful dish with tender chicken, crisp veggies, and a savory, silky sauce. Ready in just 40 minutes, it’s perfect for weeknight dinners or meal prep.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Lunch

Cuisine: Asian

Servings:

Calories: 328kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick Wok

Ingredients

For Chicken:

1 pound chicken breast or thighs, peeled and thinly sliced
1 teaspoon cornstarch
½ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon baking soda

Vegetables:

3 cups green cabbage cut into 2-3 inch pieces
1 head broccoli cut into bite-sized florets
1 medium bell pepper 1 inch pieces
2 small carrots cut in half moons
5-6 cloves garlic finely minced
½ teaspoon fresh ginger grated or finely minced

Sauce:

1½ cups chicken broth low-sodium
2 tablespoons Shaoxing wine or dry sherry
1 teaspoon kosher salt
1 teaspoon sugar
1 teaspoon chicken bouillon or MSG

Slurry:

1 tablespoon cornstarch
2 tablespoons water

Additional Ingredients:

2 tablespoons cooking oil such as vegetable or canola oil
1 teaspoon sesame oil

US Customary - Metric

Instructions

Mix the Sauce Ingredients: In a small bowl, combine the low-sodium chicken broth, Shaoxing wine, kosher salt, sugar, and chicken bouillon or MSG. Stir well until the bouillon or MSG is fully dissolved. Set aside.
In a medium bowl, combine the chicken with cornstarch, kosher salt, pepper, and baking soda. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for about 10 minutes to enhance tenderness.
In a large pot, bring enough water to a boil to fully submerge the vegetables. Add the green cabbage, broccoli florets, bell pepper strips, and carrot pieces to the boiling water. Blanch for 30 to 45 seconds until the vegetables are bright and slightly tender.
Immediately transfer the blanched vegetables to an ice bath or rinse them under cold water to stop the cooking process. Drain the vegetables thoroughly to remove excess water. Set aside.
In a large skillet or wok, heat a portion of the cooking oil over medium-high heat. Add the minced garlic and grated ginger to the pan. Sauté for 10-20 seconds until fragrant. Add the marinated chicken to the pan in a single layer. Sauté for 2-3 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.
In the same pan, add the remaining cooking oil. Pour in the prepared sauce mixture and bring it to a boil. In a small bowl, mix cornstarch with water to create a slurry. Slowly stir the slurry into the boiling sauce to thicken it.
Return the cooked chicken to the pan and add the blanched vegetables. Stir well to ensure everything is evenly coated with the sauce.
Drizzle sesame oil over the stir-fry for an added layer of flavor. Gently toss all ingredients together and cook for an additional 2-3 minutes to allow the flavors to meld. Serve hot over steamed white rice, brown rice, or your favorite grain.

Notes

Use fresh garlic and ginger for the best flavor.
Blanch the veggies to keep them vibrant and slightly crisp before stir-frying.
Adjust the sauce thickness with more or less cornstarch slurry to suit your preference.
Add a teaspoon of chili oil or crushed red pepper for a spicy kick if you like heat.

Nutrition