This chicken stir-fry with vegetables is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Prep Time::20 mins
Cook Time::20 mins
Total Time::40 mins
Servings::2
Ingredients
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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 zucchini, cut into rounds and quartered
1 large green bell pepper, cut into squares
1 cup broccoli florets, cut into pieces
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped
Directions
Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, 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 the skillet clean.
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.
Cook’s Note
I usually at least double this recipe. You don't have to be exact on the proportions; just use enough cornstarch so that the sauce at the end is thick enough.