Stir-Fry Chicken And Vegetables
You can use 2 cans (4.5 ounces each) swanson® premium white chunk stir in the chicken with the soup.
Recipe Summary Stir-Fry Chicken And Vegetables
This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.
Ingredients | Easy Chicken Stir Fry Recipes With Rice6 ounces skinless, boneless chicken breast, cut into small pieces2 tablespoons soy sauce2 tablespoons dry sherry1 tablespoon cornstarch1 tablespoon vegetable oil1 cup broccoli florets, cut into pieces1 large green bell pepper, cut into squares1 zucchini, cut into rounds and quartered3 cloves garlic, minced½ cup chicken broth1 tablespoon vegetable oil6 green onions, choppedDirectionsMix chicken, soy sauce, sherry, and cornstarch in a bowl.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.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.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.Info | Easy Chicken Stir Fry Recipes With Riceprep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
2
Yield:
2 servings
TAG : Stir-Fry Chicken And VegetablesWorld Cuisine Recipes, Asian,
