Cooked - Stir-fry Chicken And Vegetables - New Recipe

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Stir-fry Chicken And Vegetables

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2.0

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

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

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