Stir-Fry Chicken and Vegetables

Stir-Fry Chicken and Vegetables

40
Michael Scovetta 0

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

40 m servings 313 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 1214 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

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.

Reviews

40
  1. 56 Ratings

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Most helpful positive review

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 thi...

Most helpful critical review

Felt it lacked spice or distinctive flavor. Had to add Sriracha to it and plentifully at that.

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 thi...

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...

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 r...

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 f...

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...

This was a good recipe. I added tons of veggies including: broccoli, mushrooms, a red bell pepper, a green bell pepper, and asparagus. I also added Hosien sauce to the chicken mixture. I finishe...

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...