Name: Stir-Fry Chicken and Vegetables
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
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; 0.5 cup chicken broth; 1 tablespoon vegetable oil; 6 green onions, chopped

1
Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
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.
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

Ingredients

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