Recipe by Michael Scovetta
"This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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 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!
This was really good. It was easy to make and you can add any veggies you want and make it your own. I didn't have green peppers so I used mushrooms, broccoli can of La Choy stir fry vegetables I had buried in the cabinet. It was perfect. My boys loved it. Don't need any extra seasoning. Flavored perfectly.
* 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
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A quick stir-fry that’s slightly sweet, slightly spicy and very veggie friendly.
What's cooking in Ellington? This creamy, satisfying linguine.
Tender pieces of chicken cook in a garlic and orange sauce.