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Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables

Cost $10, save $12

Source: Recommended by CookPal

  • 20 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Chicken

    • 🍗 6 ounces skinless, boneless chicken breast, cut into small pieces

  • Condiments

    • 🧂 2 tablespoons soy sauce
    • 2 tablespoons dry sherry
    • 1 tablespoon cornstarch

  • Vegetables

    • 🥒 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
    • 🧅 6 green onions, chopped

  • Liquids

    • ½ cup chicken broth
    • 1 tablespoon vegetable oil
    • 1 tablespoon vegetable oil (for cooking)

STEPS

1

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

2

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.

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.

NUTRIENTS

Per 1 serving

🔥

314

Calories

  • 22
    Protein
  • 20
    Carbs
  • 16
    Fats

💡 You can substitute zucchini with other vegetables like mushrooms or carrots.Serve over steamed rice or noodles for a complete meal.Reduce sodium by using low-sodium soy sauce.Prepare ingredients ahead of time for quicker cooking.