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Chicken and Vegetable Stir-Fry

4.3
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner
Chicken and Vegetable Stir-Fry
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 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
  • 1/2 cup chicken broth
  • 1 tablespoon vegetable oil
  • 6 green onions, chopped
Instructions
1
Combine chicken, soy sauce, sherry, and cornstarch in a large mixing container to create a uniform blend.
2
Heat 1 tablespoon of vegetable oil in a substantial cooking vessel over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover the vessel, and allow the vegetables to become tender, taking approximately 4 to 5 minutes. Transfer the cooked vegetables and sauce to a large serving container, then thoroughly clean the cooking vessel.
3
Heat the remaining 1 tablespoon of vegetable oil over medium-high heat; cook and stir chicken until it reaches an internal temperature of 165 degrees Fahrenheit, indicating that the meat is fully cooked and no longer pink in the center. Introduce the vegetables into the cooking process, then continue to cook and stir for an additional 2 to 3 minutes. Finally, sprinkle green onions on top of the dish.