Chinese Sauteed Chicken and Vegetables with Stir-Fry Sauce
A hearty one-pan Chinese-style stir-fry featuring tender chicken breast strips, mixed vegetables, and baby corn in a savory soy-based sauce. This family-friendly dish combines the convenience of canned and frozen vegetables with fresh onions and garlic for maximum flavor. The sauce balances salty soy with sweet corn syrup, thickened with cornstarch for a glossy finish. Perfect for busy weeknight dinners when you want takeout flavors at home. Serve over chow mein noodles and garnish with crispy noodles for authentic texture contrast.
Ingredients
- 1 large onion, sliced
- 3 cloves garlic, crushed
- 2 pounds boneless skinless chicken breasts, cut into strips
- 2 tablespoons oil
- 1 15-ounce can stir-fry vegetablesfresh vegetables1:1
better texture and nutrition
- 1 4-ounce can sliced mushrooms
- 1 15-ounce can baby corn
- ½ 16-ounce bag frozen stir fry vegetablesfresh vegetables1:1
better texture and nutrition
- chow mein noodles, for sprinkling
- ⅓ cup soy sauce
- ⅓ cup light corn syrup
- 2 teaspoons onion soup mix
- 2 teaspoons cornstarch, dissolved in 1/4 cup water
- lo mein noodles, for serving
Instructions
- 1
Combine soy sauce, corn syrup, onion soup mix, and cornstarch dissolved in water to make sauce and set aside
- 2
Slice onion and crush garlic then saute in oil until translucent
- 3
Cut chicken breasts into strips and add to onions and garlic
- 4
Saute over medium heat for seven to ten minutes until chicken is no longer pink
- 5
Add all vegetables and sauce to pan
- 6
Bring to a rolling boil then lower heat and cook covered for another thirty-five minutes
- 7
Serve over a bed of lo mein noodles and top with chow mein noodles
Tips
Cut chicken into uniform strips for even cooking and better presentation in the final dish.
Dissolve cornstarch completely in cold water before adding to prevent lumpy sauce texture.
Use a mix of canned and frozen vegetables for convenience while maintaining good texture variety.
Good to Know
Refrigerate leftovers for up to 3 days in covered container. Reheat gently to avoid overcooking vegetables.
Can prep vegetables and make sauce up to 1 day ahead. Cook chicken fresh for best texture.
Serve immediately over noodles while hot. Garnish with crispy chow mein noodles and sliced green onions if desired.
Common Mistakes
Don't skip dissolving cornstarch in water first to avoid lumpy sauce
Don't overcook chicken in initial sauteing to avoid dry, tough meat
Substitutions
Gluten-Free Swaps
General Alternatives
better texture and nutrition
FAQ
Can I use fresh vegetables instead of canned and frozen?
Yes, use about 4 cups mixed fresh vegetables. Add firmer vegetables like carrots first, then softer ones like mushrooms later in cooking.
How long will this keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently in microwave or skillet with a splash of water.
Can I freeze this dish?
Yes, freeze for up to 2 months. Thaw overnight in refrigerator before reheating. Texture may be slightly softer after freezing.