Stir-Fry Chicken and Vegetables |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice. 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 |
1/2 cup chicken broth |
1 tablespoon vegetable oil |
6 green onions, chopped |
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.
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