Stir-Fry Chicken and Vegetables Recipe - Allrecipes.com
Stir-Fry Chicken and Vegetables Recipe
  • READY IN 40 mins

Stir-Fry Chicken and Vegetables

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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Directions

  1. Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
  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.
  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Cook's Note:
  • I usually at least double this recipe. You don't have to be exact on the proportions, just use enough cornstarch so that the sauce at the end is thick enough.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2013

I went about this a little differently. Rather than mixing the chicken with the soy sauce/broth mixture I reserved it until the end. I quickly stir-fried the thinly sliced chicken (easy to thin-slice if you partially freeze it first), then the vegetables. (Leaving on a jet plane day after tomorrow and this was the perfect recipe to clear out the fridge: broccoli, zucchini, onions, mushrooms, baby bok choy, red bell pepper and bean sprouts). I mixed it all together then and thickened it with the broth mixture, heating just until thickened. Additional cooking at this point is not required. We enjoyed this, tho' Hubs liked it more than I did. Purely subjective, but given the stronger tasting broccoli and bell pepper, I think beef would have been a better choice over the mildly flavored chicken. Again, just a matter of different taste buds! Most important with stir fries, where the ingredients are cooked quickly over high heat, all ingredients should be of similar size and thickness so that they all cook quickly and evenly at roughly the same rate.

 
Most Helpful Critical Review
Jul 19, 2014

The recipe pictured is NOT the recipe. The photo shows mushrooms, but they are nowhere listed. The vegetables smelled amazing before I added the chicken broth; something seemed to be missing.

 
Feb 15, 2013

It is so delicious... I enjoy small pieces of chicken, it's easier for me to eat... My family loved it.

 
Jul 09, 2013

This recipe is wonderful! I used broccoli, onion, zucchini, green pepper and carrots. Whatever you do, don't forget to top it with fresh green onions and also I added toasted sesame seeds. Those additions just set it over the top! I served it over brown rice cooked with broth (or bouillon would work great too! ). I also let the chicken pieces soak for quite a while in the delicious sauce and I pierced the pieces with a fork so they were so tender and flavorful. This is a wonderful recipe!

 
Jun 20, 2013

The recipe is great. Just for ducks and to impart a little more flavor I used Sesame Oil instead of Vegetable. I also threw in some mushrooms. All in all delicious and easy to make. Thanks for sharing!

 
Apr 22, 2013

Absolutely delicouse and super easy! :) Definitely a do over!!! and over and over... and I submitted a pic! :)

 
Jan 04, 2014

I have made this stir fry 4 times now! I add lots more veggies and Asiatica Spice Blend from Padma Lakshmi. I serve it over jasmine rice. Thank you Michael for sharing this delicious and healthy recipie!

 
Dec 22, 2013

This recipe is perfect! We didn't have some of the veggies listed so I improvised with what I had. I coarsely chopped 1 green pepper, 1 red pepper, 1 yellow pepper, 2 carrots, and 1 onion. I sautéed all veggies as indicated. Removed veggies then added the marinated chicken, cooked through then added veggies back in to toss in the sauce.

 

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Nutrition

  • Calories
  • 313 kcal
  • 16%
  • Carbohydrates
  • 20.1 g
  • 6%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 1214 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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