"This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice." — Michael Scovetta
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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.
It is so delicious... I enjoy small pieces of chicken, it's easier for me to eat... My family loved it.
Absolutely delicouse and super easy! :) Definitely a do over!!! and over and over... and I submitted a pic! :)
Yum! I have only made this once but it was so good! Worth the try!
* 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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