Description
Discover how to make a delicious Epic Chicken and Veggie Stir Fry With Rice that will satisfy your taste buds and impress your dinner guests. Master the art of stir-frying today!
Ingredients
- 6 ounce (170 g) s skinless, boneless chicken breast, cut into small pieces
- 2 tablespoon (30 ml) s soy sauce
- 2 tablespoon (30 ml) s dry sherry
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) vegetable oil
- 1 zucchini, cut into rounds and quartered
- 1 large green bell pepper, cut into squares
- 1 cup (240 ml) broccoli florets, cut into pieces
- 3 cloves garlic, minced
- 5 cup (120 ml) chicken broth
- 1 tablespoon (15 ml) vegetable oil
- 6 green onions, chopped
Instructions
- Combine the chicken pieces with soy sauce, sherry, and cornstarch in a large bowl.
- In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat and sauté the zucchini, bell pepper, broccoli, and minced garlic for 2 to 3 minutes.
- Pour in the chicken broth, cover the pan, and allow the vegetables to simmer until they are soft, about 4 to 5 minutes. Transfer the cooked vegetables and sauce to a large bowl and clean the pan.
- Add the remaining tablespoon of vegetable oil to the pan and heat over medium-high. Cook the chicken until there is no pink remaining in the center, roughly 5 minutes.
- Return the vegetables to the pan with the chicken and stir together for another 2 to 3 minutes.
- Garnish with the chopped green onions before serving.
Notes
- Consider using low-sodium soy sauce for a healthier option.
- Marinate the chicken in soy sauce, sherry, and cornstarch for more flavor.
- Customize the vegetables to your preference, adjusting cooking times accordingly.
