Description
Learn how to make a delicious and healthy Chicken Veggie Stirfry that’s perfect for a quick and easy weeknight meal. Discover the best recipe here!
Ingredients
- 6 ounces (170g) skinless, boneless chicken breast, cut into small pieces
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) apple juice
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) vegetable oil
- 1 zucchini, cut into rounds and quartered
- 1 large green bell pepper, cut into squares
- 1 cup (240ml) broccoli florets, cut into pieces
- 3 cloves garlic, minced
- 1/2 cup (120ml) beef broth
- 1 tablespoon (15 ml) vegetable oil
- 6 green onions, chopped
Instructions
- Combine the chicken pieces with soy sauce, apple juice, and cornstarch in a big mixing bowl.
- In a large pan or wok, warm up 1 tablespoon of vegetable oil over medium-high heat; sauté the zucchini, green bell pepper, broccoli, and minced garlic for 2 to 3 minutes. Pour in the beef broth, cover the pan, and let it simmer until the veggies are tender, about 4 to 5 minutes. Move the vegetables and sauce to a large bowl, and clean the pan.
- Add the remaining tablespoon of vegetable oil to the pan over medium-high heat; cook the chicken, stirring continuously until it is cooked through and not pink in the center, approximately 5 minutes. Mix in the cooked vegetables and continue stirring for another 2 to 3 minutes. Garnish with chopped green onions.
Notes
- Consider using low-sodium soy sauce for a healthier dish with reduced sodium.
- Enhance the chicken’s flavor by marinating it in the soy sauce mixture before cooking.
- Customize your stir-fry with vegetables like mushrooms, snap peas, or carrots for added variety.
