Stir-Fry Chicken and Vegetables

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

1
Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
Ingredients you will need
Corn StarchCorn Starch
Soy SauceSoy Sauce
Whole ChickenWhole Chicken
SherrySherry
Equipment you will use
BowlBowl
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.
Ingredients you will need
Vegetable OilVegetable Oil
Bell PepperBell Pepper
BroccoliBroccoli
ZucchiniZucchini
GarlicGarlic
Equipment you will use
Frying PanFrying Pan
WokWok
3
Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes.
Ingredients you will need
Chicken BrothChicken Broth
VegetableVegetable
4
Transfer vegetables and sauce to a large bowl and wipe skillet clean.
Ingredients you will need
VegetableVegetable
SauceSauce
Equipment you will use
Frying PanFrying Pan
BowlBowl
5
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.
Ingredients you will need
Vegetable OilVegetable Oil
VegetableVegetable
MeatMeat
6
Sprinkle with green onions.
Ingredients you will need
Green OnionsGreen Onions
DifficultyMedium
Ready In40 m.
Servings2
Health Score26
Magazine