Easy Chicken Stir-Fry Recipe with Vegetables

Ingredients

• 6 ounces skinless, boneless chicken breast, cut into small pieces
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 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
• 0.5 cup chicken broth
• 1 tablespoon vegetable oil
• 6 green onions, chopped

Instructions

1. In a bowl, combine chicken, soy sauce, sherry, and cornstarch.
2. Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Stir-fry zucchini, bell pepper, broccoli, and garlic for 2-3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, about 4-5 minutes. Transfer vegetables and sauce to a bowl and clean the skillet.
3. Heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Cook and stir chicken until no longer pink, around 5 minutes. Add vegetables and cook for another 2-3 minutes. Garnish with green onions and serve.

Nutrition

• Calories: 314 kcal
• Fat Content: 16 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 1265 mg
• Protein Content: 22 g
• Cholesterol Content: 45 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g