Recipe by Michael Scovetta
"This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice."
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skinless, boneless chicken breast, cut into small pieces
broccoli florets, cut into pieces
green bell pepper, cut into squares
zucchini, cut into rounds and quartered
green onions, chopped
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.
Felt it lacked spice or distinctive flavor. Had to add Sriracha to it and plentifully at that.
It is so delicious... I enjoy small pieces of chicken, it's easier for me to eat... My family loved it.
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!
Loved this recipe. Just added carrots, mushrooms, celery, onions, and a red and yellow pepper instead of zucchini, and doubled the recipe. I also used coconut oil instead of vegetable oil, and replaced the sherry with 2 tsps Of vanilla, 1 tbsp of Apple cider vinegar, and 1tbsp of water.
Absolutely delicouse and super easy! :) Definitely a do over!!! and over and over... and I submitted a pic! :)
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!
I gave this recipe a 5 star not because it is the best tasting but because it is good basic starting recipe that can be altered with spices, vegetables, meats and other ingredient. I have lived in China and the vegetables will vary from season to seasoned also region to region. Also with he spices. I lived with one of my students and his mom cooked some of the best meals I had while over there. Those new table cook tops that don't get hot until you place a steal pot on it are very popular there and many meals were cooked right there on the kitchen table in a wow. Oh, don'd cook over medium heat, only high heat. Oh, she did not add all vegetables at the same time, snow peas tool longer to cook than zuccini squash, so the longer cooking items went in first and the quicker cooking items last.
Experiment, use Nuoc nam cause from Vietnam, beef broth.
Anyway, have fun with it and don't get in a rut with using the same recipe over and over and not trying other things/
* Percent Daily Values are based on a 2,000 calorie diet.
Stir-Fry Chicken and Vegetables
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 145
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