Rating: 4 stars 4.2
148 Ratings
  • 5 star values: 76
  • 4 star values: 48
  • 3 star values: 12
  • 2 star values: 7
  • 1 star values: 5

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



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


Instructions Checklist
  • Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.

  • Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, 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 the 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.

Nutrition Facts

314 calories; protein 22.1g; carbohydrates 20.2g; fat 16.2g; cholesterol 45.4mg; sodium 1265mg. Full Nutrition