Stir-Fry Chicken and Vegetables Recipe

"This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice."


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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 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

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    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.


    • 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.

    Nutrition Facts

    Per Serving: 314 calories;16.2 g fat;20.2 g carbohydrates;22.1 g protein;45 mg cholesterol;1265 mg sodium.Full nutrition
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