Stir-Fry Chicken and Vegetables

Ingredients

• 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 cup broccoli florets, cut into pieces
• 1 large green bell pepper, cut into squares
• 1 zucchini, cut into rounds and quartered
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tablespoon vegetable oil
• 6 green onions, chopped

Directions

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

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.