Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables
  • 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
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil
  • 6 green onions, chopped


  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.

05/03/2018
Stir-Fry Chicken and Vegetables, recipe PT15M PT1H 5 455 calories

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