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I love a good stir-fry, especially one that’s easy enough for a busy weeknight but still feels like a treat. This Stir Fried Chicken and Veggies in White Sauce is exactly that! It’s loaded with juicy chicken, vibrant veggies, and a luscious sauce that coats everything perfectly—plus, it’s on the table in just 40 minutes.

If you’re looking for a recipe that feels like it came straight from your favorite takeout spot but with a homemade twist, you’re going to love this Stir-Fried Chicken and Veggies in White Sauce. Imagine tender, juicy chicken coated in a savory, silky sauce that clings to every bite of crisp, colorful veggies. It’s quick, it’s fresh, and it’s the kind of dish that’ll have everyone at the table asking for seconds. Plus, you’re in control—no mystery ingredients or oily takeout boxes here!

Before You Start
- Slice Everything Thinly: Thin slices of chicken cook quickly and evenly, so take your time with this step. A partially frozen chicken breast is easier to slice if you’re having trouble.
- Blanch the Veggies First: Blanching your vegetables keeps them crisp and colorful while shortening the stir-fry time. Have a bowl of ice water ready to stop the cooking immediately after blanching.
- Prep All Ingredients in Advance: Stir-frying happens fast! Chop, measure, and mix everything before you turn on the heat so you can focus on cooking.
- Don’t Skip the Marinade: A quick marinade with baking soda and cornstarch tenderizes the chicken and locks in moisture. It’s a small step that makes a big difference.
- Use a Hot Pan: Heat your wok or skillet until it’s very hot before adding oil. This prevents sticking and helps you get that perfect golden sear on the chicken.
- Adjust the Sauce: If you like a thicker sauce, add a bit more cornstarch slurry. For a thinner sauce, hold back on the slurry or add a splash of extra chicken broth.

Ingredients You’ll Need
- Chicken (breast or thighs): You’ll need thinly sliced chicken breast, but you can also substitute with chicken thighs if you prefer a bit more flavor.
- Cornstarch, Salt, Pepper, and Baking Soda: These ingredients go into the chicken marinade to tenderize it and lock in flavor.
- Green Cabbage, Broccoli, Bell Pepper, and Carrots: A mix of fresh veggies adds color and crunch. Don’t have these on hand? Use zucchini, snap peas, or even cauliflower instead.
- Garlic and Ginger: These aromatics give the dish its bold, signature flavor. Fresh works best, but jarred or paste versions can be a quick substitute.
- Chicken Broth: This is the base for the sauce. Vegetable broth or even water with a touch of soy sauce can work if you’re in a pinch.
- Shaoxing Wine (or Dry Sherry): Adds depth and a slight sweetness to the sauce. Rice vinegar or dry white wine will do if you don’t have it.
- Sugar, Salt, and Chicken Bouillon (or MSG): These bring balance and umami to the dish.
- Cornstarch Slurry (Cornstarch + Water): Thickens the sauce so it clings to the chicken and veggies.
- Cooking Oil and Sesame Oil: Cooking oil is for stir-frying, and sesame oil gets drizzled on at the end for a nutty finish.

In a small bowl, mix 1½ cups of low-sodium chicken broth, 2 tablespoons of Shaoxing wine (or dry sherry), 1 teaspoon of kosher salt, 1 teaspoon of sugar, and 1 teaspoon of chicken bouillon or MSG. Stir until everything is fully dissolved and set the sauce aside.

In a medium bowl, combine 1 pound of thinly sliced chicken breast or thighs with 1 teaspoon of cornstarch, ½ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon of baking soda. Mix well to coat the chicken and let it marinate for about 10 minutes.
Tip: The baking soda tenderizes the chicken, keeping it juicy and soft when cooked.

Bring a large pot of water to a boil. Add 3 cups of green cabbage (cut into 2-3 inch pieces), 1 head of broccoli florets, 1 medium bell pepper (cut into 1-inch pieces), and 2 small carrots (sliced into half-moons). Blanch for 30-45 seconds until the veggies are bright and slightly tender. Immediately transfer them to an ice bath or rinse under cold water to stop the cooking process, then drain thoroughly.
Tip: Blanching keeps the veggies vibrant and crisp, so they don’t overcook when stir-fried.

Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add 5-6 minced garlic cloves and ½ teaspoon of grated fresh ginger, sautéing for 10-20 seconds until fragrant. Add the marinated chicken in a single layer and cook for 2-3 minutes until browned and fully cooked. Remove the chicken from the pan and set it aside.

In the same pan, heat another tablespoon of cooking oil and pour in the prepared sauce. Bring it to a boil, then mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly stir the slurry into the sauce and cook for 1-2 minutes until it thickens.

Return the cooked chicken to the pan along with the blanched vegetables. Toss everything together, ensuring the sauce evenly coats the chicken and veggies. Drizzle 1 teaspoon of sesame oil over the stir-fry and cook for another 2-3 minutes to let the flavors meld.
Tip: The sesame oil adds a nutty aroma and is best added at the end for maximum flavor.

How To Serve
I love serving this stir-fry with simple sides. Here are some great ideas:
Frequently Asked Questions
Can I use a different protein instead of chicken?
Absolutely! You can swap chicken with shrimp, beef, pork, or tofu. Just adjust the cooking time based on the protein—shrimp cooks quickly, while beef and pork may need a few extra minutes.
Can I use frozen vegetables?
Yes, frozen veggies work well in a pinch! Just thaw them first and pat them dry to prevent extra water from thinning the sauce.
How do I store leftovers?
Let the stir-fry cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days.
Can I freeze this dish?
You can freeze the chicken and veggies, but avoid freezing the sauce as it may separate when reheated. Freeze in an airtight container for up to 3 months. When ready to serve, thaw overnight in the fridge and prepare a fresh batch of sauce.

More Delicious Stir Fries
- Chicken Stir Fry
- Quick And Easy Beef Stir Fry
- Skillet Spicy Tofu Stir Fry
- Asian Style Chicken And Broccoli
- Beef Mushroom Stir Fry

Stir Fried Chicken and Veggies in White Sauce
Equipment
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
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.
Tips & 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.