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Stir-Fry Chicken and Vegetables

4

40 min

Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables Photo 1

Time

40 min

Serving

2 persons

Calories

314

Rating

4.00★ (153)

Cuisine

Author: Victoria Buriak
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

Stir-Fry Chicken and Vegetables Photo 21
Stir-Fry Chicken and Vegetables Photo 32
Stir-Fry Chicken and Vegetables Photo 4 3
  1. Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
    Stir-Fry Chicken and Vegetables Photo 2
  2. 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.
    Stir-Fry Chicken and Vegetables Photo 3
  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.
    Stir-Fry Chicken and Vegetables Photo 4

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