Name: Stir-Fry Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Skinless, boneless chicken breast, cut into small pieces - 6 ounces; Soy sauce - 2 tablespoons; Dry sherry - 2 tablespoons; Cornstarch - 1 tablespoon; Vegetable oil - 1 tablespoon; Zucchini, cut into rounds and quartered - 1; Green bell pepper, cut into squares - 1 large; Broccoli florets, cut into pieces - 1 cup; Garlic, minced - 3 cloves; Chicken broth - ½ cup; Vegetable oil - 1 tablespoon; Green onions, chopped - 6

Ingredients for - Stir-Fry Chicken and Vegetables

1. Skinless, boneless chicken breast, cut into small pieces 6 ounces

2. Soy sauce 2 tablespoons

3. Dry sherry 2 tablespoons

4. Cornstarch 1 tablespoon

5. Vegetable oil 1 tablespoon

6. Zucchini, cut into rounds and quartered 1

7. Green bell pepper, cut into squares 1 large

8. Broccoli florets, cut into pieces 1 cup

9. Garlic, minced 3 cloves

10. Chicken broth ½ cup

11. Vegetable oil 1 tablespoon

12. Green onions, chopped 6

How to cook deliciously - Stir-Fry Chicken and Vegetables

1 . Stage

Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.

2 . Stage

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.

3 . Stage

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.