Weeknight dinners should be simple yet satisfying. This Stir-Fry Chicken and Vegetables recipe is quick to prepare and packed with healthy veggies and lean protein. Perfect for those busy evenings when you need dinner on the table in under 30 minutes.
- Cuisine: Asian-Inspired
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 2
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes from start to finish.
- Nutritious: Full of lean protein and fresh vegetables.
- Customizable: Swap in your favorite vegetables or add some heat with chili flakes.
Ingredients
- 6 ounces skinless, boneless chicken breast, cut into small pieces: Lean protein source that cooks quickly.
- 2 tablespoons soy sauce: Adds salty, umami flavor. For a gluten-free option, use tamari.
- 2 tablespoons dry sherry: Enhances depth of flavor. Substitute with apple juice if needed.
- 1 tablespoon cornstarch: Creates a light coating on the chicken that holds in moisture.
- 1 tablespoon vegetable oil: Neutral oil for stir-frying; can substitute with canola oil.
- 1 zucchini, cut into rounds and quartered: Adds fresh flavor and texture.
- 1 large green bell pepper, cut into squares: Provides a mild sweetness and crunch.
- 1 cup broccoli florets, cut into pieces: Nutrient-rich vegetable that adds bulk to the stir-fry.
- 3 cloves garlic, minced: Provides aromatic depth; adjust to taste.
- ½ cup chicken broth: Adds moisture and flavor to the dish; use low-sodium broth to control salt levels.
- 1 tablespoon vegetable oil: For sautéing the vegetables; can also use olive oil.
- 6 green onions, chopped: Brings a subtle onion flavor and vibrant color to the dish.
How to Make It
Step 1: Prepare the Chicken
In a medium bowl, combine the chicken pieces, soy sauce, dry sherry, and cornstarch. Stir until the chicken is well coated. This marinade not only flavors the chicken but also helps it retain moisture during cooking.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken in a single layer. Cook for 4-5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 3: Stir-Fry the Vegetables
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic, cooking for about 30 seconds until fragrant. Then, add the zucchini, green bell pepper, and broccoli florets. Stir-fry for 3-4 minutes, or until the vegetables are vibrant and tender-crisp.
Step 4: Combine and Finish
Return the cooked chicken to the skillet with the vegetables. Pour in the chicken broth and add the chopped green onions. Stir everything together and cook for an additional 2 minutes, allowing the flavors to meld and the chicken to warm through.
Recipe FAQs
Can I use other vegetables in this stir-fry?
Absolutely. Feel free to add or substitute any vegetables you prefer, like snap peas, carrots, or mushrooms, depending on what’s in season or what you have on hand.
What is a good substitute for dry sherry?
If you don’t have dry sherry, you can use apple juice as a substitute for a non-alcoholic option. Rice vinegar also works well, offering a similar acidity.
Is this recipe gluten-free?
To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
