This chicken stir-fry with vegetables is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Ingredients
- ounces skinless, boneless chicken breast: 6 piece (cut into small pieces)
- soy sauce: 2 Tbsp
- dry sherry: 2 Tbsp
- cornstarch: 1 Tbsp
- vegetable oil: 1 Tbsp
- zucchini, cut into rounds and quartered: 1 piece
- green bell pepper, cut into squares: 1 piece
- broccoli florets: 1 cup (cut into pieces)
- garlic: 3 clove (minced)
- chicken broth: 0.5 cup
- vegetable oil: 1 Tbsp
- green onions: 6 piece (chopped)
Metric Conversion
Stages of cooking
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Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
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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.
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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.
