Stir-Fry Chicken and Vegetables recipe
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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
Nutrition Info
- 313.8 caloriescarbohydrate: 20.2 gcholesterol: 45.4 mgfat: 16.2 gfiber: 5 gprotein: 22.1 gsaturatedFat: 2.6 gservingSize: -sodium: 1265 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Stir-Fry Chicken and Vegetables
Directions
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Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat, cook and stir broccoli, bell pepper, zucchini, 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 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.