Description
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
- ½ cup chicken broth
- 1 tablespoon vegetable oil
- 6 green onions, chopped
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2