Chicken And Vegetables Stir-Fry Recipe
This Chicken and Vegetables Stir-Fry is a vibrant, flavorful dish packed with tender chicken, crisp zucchini, bell peppers, and broccoli, all coated in a savory soy-based sauce. Quick and easy to make, it’s perfect for a nutritious weeknight dinner with minimal prep and maximum taste.
Equipment
- Large bowl
- Large skillet or wok
- Measuring spoons
- Spatula or wooden spoon
- Cutting board
- Sharp knife
Ingredients
- 1 large green bell pepper, cut into squares
- 6 green onions, chopped
- 6 oz skinless, boneless chicken breast, cut into small pieces
- ½ cup chicken broth
- 2 tbsp dry sherry
- 3 cloves garlic, minced
- 1 cup broccoli florets, cut into pieces
- 2 tbsp soy sauce
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- 1 zucchini, cut into rounds and quartered
- 1 tbsp vegetable oil
Instructions
- Combine the chicken with soy sauce, sherry, and cornstarch in a large bowl, mixing well to coat evenly.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat and sauté the zucchini, bell pepper, broccoli, and garlic, stirring frequently for 2 to 3 minutes.
- Pour in the chicken broth, cover the pan, and let it simmer until the vegetables become tender, about 4 to 5 minutes.
- Remove the vegetables from the skillet along with the sauce, transferring them to a large bowl.
- Wipe the skillet clean before heating the remaining tablespoon of vegetable oil over medium-high heat.
- Add the marinated chicken and cook while stirring until no longer pink in the center, about 5 minutes.
- Return the cooked vegetables to the skillet, stirring everything together for another 2 to 3 minutes to blend the flavors.
- Sprinkle chopped green onions on top before serving hot.
Notes
- For extra depth of flavor, marinate the chicken for at least 15 minutes before cooking.
- Use a mix of colorful vegetables like carrots or snap peas to enhance the dish’s visual appeal.
- Swap chicken broth with water or vegetable broth for a slightly lighter sauce.