Stir-Fry Chicken and Vegetables
This chicken stir-fry with vegetables is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Ingreadients :
- 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
Step by Step :
- 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.
