Stir-Fried Chicken And Vegetables

Course : Chicken
Serves: 4
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1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon asian sesame oil
1 tablespoon cornstarch
2 tablespoons vegetable oil
3/4 pound boneless skinless chicken breast -- cut into 1/4-inch thick strips
2 medium green onions -- sliced
2 cloves garlic -- minced
1 cup frozen red and yellow bell pepper strips
1/2 pound snow peas -- halved crosswise
3 Cup hot cooked white rice
1 bunch sliced green onion tops

Preparation / Directions:

Whisk broth, soy sauce, Sherry, sesame oil and cornstarch in small bowl to blend. Heat 1 tablespoon oil in heavy large nonstick skillet over high heat. Add chicken and stir fry until cooked through, about 5 minutes. Transfer to platter. Heat remaining 1 tablespoon oil in same skillet over high heat. Add green onions and garlic and stir 1 minute. Add bell pepper and snow peas and stir fry until crisp tender, about 5 minutes. Stir soy sauce mixture again and add to skillet. Boil until thickened, about 3 minutes. Return chicken to skillet and toss chicken and vegetables and toss to coat with sauce. Spoon rice onto plates. Top with stir fry. Sprinkle with green onion tops. Prep Time: 15 minutes Cook Time: 15 minutes Makes: 3 servings Stir fries are a great one-dish meal -- a little meat goes a long way and you get tons of delicious vegetables. Cook the rice while you prepare the chicken.


Nutritional Information:

832 Calories (kcal); 32g Total Fat; (37% calories from fat); 90g Protein; 34g Carbohydrate; 197mg Cholesterol; 3517mg Sodium

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