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

Michael Scovetta
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Mix chicken, soy sauce, sherry, and cornstarch in a bowl.

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  • 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.

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.

Nutrition Facts

314 calories; 16.2 g total fat; 45 mg cholesterol; 1265 mg sodium. 20.2 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (93)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/22/2013
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 thin-slice if you partially freeze it first) then the vegetables. (Leaving on a jet plane day after tomorrow and this was the perfect recipe to clear out the fridge: broccoli zucchini onions mushrooms baby bok choy red bell pepper and bean sprouts). I mixed it all together then and thickened it with the broth mixture heating just until thickened. Additional cooking at this point is not required. We enjoyed this tho' Hubs liked it more than I did. Purely subjective but given the stronger tasting broccoli and bell pepper I think beef would have been a better choice over the mildly flavored chicken. Again just a matter of different taste buds! Most important with stir fries where the ingredients are cooked quickly over high heat all ingredients should be of similar size and thickness so that they all cook quickly and evenly at roughly the same rate. Read More
(110)

Most helpful critical review

Rating: 2 stars
07/30/2014
Felt it lacked spice or distinctive flavor. Had to add Sriracha to it and plentifully at that. Read More
(9)
130 Ratings
  • 5 star values: 67
  • 4 star values: 42
  • 3 star values: 10
  • 2 star values: 7
  • 1 star values: 4
Rating: 4 stars
04/22/2013
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 thin-slice if you partially freeze it first) then the vegetables. (Leaving on a jet plane day after tomorrow and this was the perfect recipe to clear out the fridge: broccoli zucchini onions mushrooms baby bok choy red bell pepper and bean sprouts). I mixed it all together then and thickened it with the broth mixture heating just until thickened. Additional cooking at this point is not required. We enjoyed this tho' Hubs liked it more than I did. Purely subjective but given the stronger tasting broccoli and bell pepper I think beef would have been a better choice over the mildly flavored chicken. Again just a matter of different taste buds! Most important with stir fries where the ingredients are cooked quickly over high heat all ingredients should be of similar size and thickness so that they all cook quickly and evenly at roughly the same rate. Read More
(110)
Rating: 4 stars
04/22/2013
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 thin-slice if you partially freeze it first) then the vegetables. (Leaving on a jet plane day after tomorrow and this was the perfect recipe to clear out the fridge: broccoli zucchini onions mushrooms baby bok choy red bell pepper and bean sprouts). I mixed it all together then and thickened it with the broth mixture heating just until thickened. Additional cooking at this point is not required. We enjoyed this tho' Hubs liked it more than I did. Purely subjective but given the stronger tasting broccoli and bell pepper I think beef would have been a better choice over the mildly flavored chicken. Again just a matter of different taste buds! Most important with stir fries where the ingredients are cooked quickly over high heat all ingredients should be of similar size and thickness so that they all cook quickly and evenly at roughly the same rate. Read More
(110)
Rating: 5 stars
07/09/2013
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 additions just set it over the top! I served it over brown rice cooked with broth (or bouillon would work great too! ). I also let the chicken pieces soak for quite a while in the delicious sauce and I pierced the pieces with a fork so they were so tender and flavorful. This is a wonderful recipe! Read More
(48)
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Rating: 5 stars
02/15/2013
It is so delicious... I enjoy small pieces of chicken it's easier for me to eat... My family loved it. Read More
(33)
Rating: 4 stars
02/08/2015
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 replaced the sherry with 2 tsps Of vanilla 1 tbsp of Apple cider vinegar and 1tbsp of water. Read More
(24)
Rating: 5 stars
04/22/2013
Absolutely delicouse and super easy!:) Definitely a do over!!! and over and over... and I submitted a pic!:) Read More
(14)
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Rating: 5 stars
03/31/2015
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 in China and the vegetables will vary from season to seasoned also region to region. Also with he spices. I lived with one of my students and his mom cooked some of the best meals I had while over there. Those new table cook tops that don't get hot until you place a steal pot on it are very popular there and many meals were cooked right there on the kitchen table in a wow. Oh don'd cook over medium heat only high heat. Oh she did not add all vegetables at the same time snow peas tool longer to cook than zuccini squash so the longer cooking items went in first and the quicker cooking items last. Experiment use Nuoc nam cause from Vietnam beef broth. Anyway have fun with it and don't get in a rut with using the same recipe over and over and not trying other things/ Read More
(14)
Rating: 4 stars
06/20/2013
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 for sharing! Read More
(11)
Rating: 2 stars
07/29/2014
Felt it lacked spice or distinctive flavor. Had to add Sriracha to it and plentifully at that. Read More
(9)
Rating: 5 stars
01/04/2014
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 recipie! Read More
(9)