Stir-Fry Chicken and Vegetables
Stir-Fry Chicken and Vegetables requires approximately 40 minutes from start to finish. Watching your figure? This gluten free and dairy free recipe has 261 calories, 24g of protein, and 10g of fat per serving. This recipe serves 2. It works well as a main course. A mixture of sherry, chicken broth, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert.
Instructions
Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
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.
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.