Sweet Soy Chicken & Vegetable Stir-Fry

Name: Sweet Soy Chicken & Vegetable Stir-Fry
Total time: 25 min
Yield: 2 people
Ingredients: 14 oz Marinated Chicken Breast; 10 oz Frozen Mixed Vegetables; 1 cup Japanese Sushi Rice; 1 tbsp Ginger; 2 stalks Spring Onion; 1 tbsp Sesame Oil; 1 tbsp Corn Starch; 1 tbsp Sesame Seeds

Under 30 MinsHigh ProteinStovetopDinner

Easy

25min

510kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A quick, vibrant stir-fry combining your pre-marinated sweet soy chicken with colorful frozen vegetables, served over sticky Japanese sushi rice and finished with fresh ginger and spring onions.

If you are looking for a quick, satisfying weeknight dinner, this Sweet Soy Chicken & Vegetable Stir-Fry is exactly what you need. Because you have already done the heavy lifting by prepping the marinated chicken breast in that rich, sweet, and savory blend of soy sauce, brown sugar, and garlic powder, bringing this vibrant dish together is an absolute breeze. Stir-fries are one of the most forgiving and versatile methods in home cooking, allowing you to transform simple staples into an incredible, flavor-packed feast. By utilizing your frozen mixed vegetables—like carrots, green beans, and corn—you add instant color, crunch, and nutritional value without any extra chopping required. The secret to elevating this dish lies in utilizing your fresh, highly perishable aromatics. Adding freshly grated ginger instantly brightens the savory notes of the chicken, while fresh spring onions provide a sharp, crisp contrast to the rich pan sauce. To bring it all together, we use a simple corn starch slurry to thicken those glorious leftover marinade juices, creating a glossy, sticky glaze that perfectly coats every single bite. Served over a steaming bowl of your Japanese sushi rice and finished with a dash of toasted sesame oil and sesame seeds, this Sweet Soy Chicken & Vegetable Stir-Fry is guaranteed to become a household favorite. It proves that with just a little prep and the right pantry staples, you can create a beautiful, balanced, and hearty dinner in under 30 minutes!

Ingredients

400 g Marinated Chicken Breast (about 2 medium breasts)
300 g Frozen Mixed Vegetables (about 2 cups)
200 g Japanese Sushi Rice (about 1 cup)
1 tbsp Ginger
2 stalks Spring Onion
1 tbsp Sesame Oil
1 tbsp Corn Starch
1 tbsp Sesame Seeds

Instructions

1
Rinse the Japanese sushi rice under cold water until the water runs clear, then cook it according to the package instructions until tender and sticky.
2
While the rice cooks, finely mince the ginger and slice the spring onion, separating the white bottoms from the green tops.
3
Heat the sesame oil in a large wok or skillet over medium-high heat.
4
Add the marinated chicken breast to the hot pan (reserve any excess liquid marinade in the bowl for later). Sauté for 5 to 7 minutes until lightly browned and cooked through.
5
Toss the frozen mixed vegetables, minced ginger, and the white parts of the spring onion into the pan. Stir-fry for another 4 to 5 minutes until the vegetables are heated through and vibrant.
6
In a small bowl, whisk the corn starch with a splash of cold water and any reserved chicken marinade.
7
Pour the starch mixture into the skillet. Let it bubble for 1 to 2 minutes, stirring continuously, until it thickens into a glossy sauce that coats the meat and vegetables.
8
Serve the hot stir-fry over the freshly cooked Japanese sushi rice.
9
Garnish with the green parts of the spring onion and a sprinkle of sesame seeds before serving.

Chef's Tips

•If your leftover marinade contains raw chicken juices, ensure the pan sauce comes to a full, rolling boil for at least 1-2 minutes so it is perfectly safe to eat.
•To get a really nice sear on your chicken, make sure not to crowd the pan. Cook the meat in batches if necessary.
•Japanese sushi rice is naturally very sticky. For the best texture, let it rest covered for 10 minutes off the heat after cooking.

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