Ingredients
2
2 servings
- •6 ounces skinless, boneless chicken breast, cut into small pieces
- •2 tablespoons soy sauce
- •2 tablespoons dry sherry
- •1 tablespoon cornstarch
- •1 tablespoon vegetable oil
- •1 zucchini, cut into rounds and quartered
- •1 large green bell pepper, cut into squares
- •1 cup broccoli florets, cut into pieces
- •3 cloves garlic, minced
- •0.5 cup chicken broth
- •1 tablespoon vegetable oil
- •6 green onions, chopped
Instructions
- 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.
Nutritional Facts
Per 2 servings
- Calories: 314
- Carbohydrate: 20g
- Fat: 16g
- Fiber: 5g
- Protein: 22g
- Sugar: 6g
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