Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables

22 Reviews 5 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Michael Scovetta
Recipe by  Michael Scovetta

“This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.”

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Ingredients

Adjust Servings

Original recipe yields 2 servings

Directions

  1. Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  2. 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.
  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.

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Reviews (22)

Rate This Recipe
naples34102
26

naples34102

I went about this a little differently. Rather than mixing the chicken with the soy sauce/broth mixture I reserved it until the end. I quickly stir-fried the thinly sliced chicken (easy to thin-slice if you partially freeze it first), then the vegetables. (Leaving on a jet plane day after tomorrow and this was the perfect recipe to clear out the fridge: broccoli, zucchini, onions, mushrooms, baby bok choy, red bell pepper and bean sprouts). I mixed it all together then and thickened it with the broth mixture, heating just until thickened. Additional cooking at this point is not required. We enjoyed this, tho' Hubs liked it more than I did. Purely subjective, but given the stronger tasting broccoli and bell pepper, I think beef would have been a better choice over the mildly flavored chicken. Again, just a matter of different taste buds! Most important with stir fries, where the ingredients are cooked quickly over high heat, all ingredients should be of similar size and thickness so that they all cook quickly and evenly at roughly the same rate.

Lizette
17

Lizette

It is so delicious... I enjoy small pieces of chicken, it's easier for me to eat... My family loved it.

Shana
9

Shana

This recipe is wonderful! I used broccoli, onion, zucchini, green pepper and carrots. Whatever you do, don't forget to top it with fresh green onions and also I added toasted sesame seeds. Those additions just set it over the top! I served it over brown rice cooked with broth (or bouillon would work great too! ). I also let the chicken pieces soak for quite a while in the delicious sauce and I pierced the pieces with a fork so they were so tender and flavorful. This is a wonderful recipe!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 313 cal
  • 16%
  • Fat
  • 16.1 g
  • 25%
  • Carbs
  • 20.1 g
  • 6%
  • Protein
  • 22.1 g
  • 44%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 1214 mg
  • 49%

Based on a 2,000 calorie diet

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