Stir-Fry Chicken and Vegetables
Stir-Fry Chicken and Vegetables tosses tender chicken with broccoli, bell pepper, and zucchini in a savory soy-sherry sauce that’s bright with garlic and finished with fresh green onions. Each bite is crisp-tender and juicy, perfect for serving over rice to soak up the flavorful pan juices. Ideal for a weeknight dinner when you want something fresh, colorful, and satisfying.
- Prep20 mins
- Cook20 mins
- Serves2
- DifficultyEasy
- 1
Combine the chicken, soy sauce, sherry, and cornstarch in a large bowl and mix together.
- 2
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir the zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes.
- 3
Add the chicken broth, cover, and let it simmer until the vegetables are tender, 4 to 5 minutes.
- 4
Transfer the vegetables and sauce to a large bowl and wipe the skillet clean.
- 5
Heat the remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir the chicken until it is no longer pink in the center, about 5 minutes.
- 6
Stir in the vegetables and continue to cook and stir for 2 to 3 minutes more.
- 7
Sprinkle with green onions.
- Calories 627.07 kcal High
- Protein 31.8 g Good Source
- Carbs 80.51 g Moderate
- Total Fat 17.87 g High
- Saturated Fat 2.43 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 58.75 mg Moderate
- Sodium 1110.18 mg High
- Fiber 11.88 g Good Source
- Sugar 13.99 g High
- Added Sugar 0.65 g Low Source
- Calcium 742.67 mg Good Source
- Iron 4.54 mg Good Source
- Potassium 1549.82 mg Good Source
- Vitamin A 385.0 mcg_rae Good Source
- Vitamin C 95.95 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Soy 🌱
- Corn 🌽
- Garlic 🧄
- Onions 🧅
- Alcohol 🚫🍷