Stir-Fry Chicken and Vegetables

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Step: 1

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

Step: 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. 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.

Step: 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.

Per Serving: 314 calories; protein 22.1g; carbohydrates 20.2g; fat 16.2g; cholesterol 45.4mg; sodium 1265mg.

Prepare your meal in advance can be best to feel enjoyable when you do it with your favorite music in the yard , a relaxing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Be sure to list the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as one most required as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those core of items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for make sure to the perfect drizzle or sprinkle items to your main food and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.