Chicken-and-Veggie Stir-fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This colorful chicken and vegetable stir fry is a delight for the eyes as well as the taste buds with its colorful array of yellow squash, red bell pepper, broccolini and green onions. Ingredients:
1 pound skinned and boned chicken breasts, cut into thin strips |
1/2 teaspoon salt |
1/4 cup cornstarch |
4 tablespoons vegetable oil, divided |
1/2 pound broccolini, cut into 1-inch pieces |
1 cup chicken broth, divided |
1 red bell pepper, cut into thin strips |
1 small yellow squash, thinly sliced into half moons |
1/4 cup sliced green onions |
2 teaspoons cornstarch |
1 tablespoon fresh lime juice |
1 1/2 teaspoons soy sauce |
1 teaspoon asian chili-garlic sauce |
hot cooked rice |
Directions:
1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
2. Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
3. Add remaining 1 Tbsp. oil to skillet. Sauté bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
4. Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients. Serve over hot cooked rice.
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