Description
Learn how to make a delicious and easy chicken stir fry with vegetables. This simple recipe is perfect for a quick and tasty weeknight dinner.
Ingredients
- 6 ounces (170g) skinless, boneless chicken breast, cut into small pieces
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) dry sherry
- 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, dry sherry, and cornstarch in a sizable bowl.
- Warm up 1 tablespoon of vegetable oil in a large pan or wok on medium-high heat; add the zucchini, bell pepper, broccoli, and garlic, and sauté for 2 to 3 minutes. Pour in the beef broth, cover the pan, and let it simmer until the veggies soften, about 4 to 5 minutes. Move the cooked vegetables and sauce into a large bowl and clean the pan.
- Add the remaining tablespoon of vegetable oil to the pan and heat over medium-high. Cook the chicken, stirring, until the center is no longer pink, roughly 5 minutes. Add the cooked vegetables back to the pan, stirring continuously for an additional 2 to 3 minutes. Garnish with chopped green onions.
Notes
- Note: Opt for low-sodium soy sauce and broth to reduce the dish’s sodium content.
- Cut chicken into small, uniform pieces for even cooking and tender results.
- Customize stir-fry veggies with favorites like snap peas, carrots, or mushrooms for added flavor and nutrients.
