Stir-Fry Chicken and Vegetables recipe

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Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Nutrition Info

313.8 calories
carbohydrate: 20.2 g
cholesterol: 45.4 mg
fat: 16.2 g
fiber: 5 g
protein: 22.1 g
saturatedFat: 2.6 g
servingSize: -
sodium: 1265 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix chicken, soy sauce, sherry, and cornstarch in a bowl.

  2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, cook and stir broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.

  3. Heat remaining 1 tablespoon vegetable oil over medium-high heat, cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

Recipe Yield

2 servings

Recipe Note

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

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