Chicken and Red Vegetable Stir-Fry Recipe

Name: Chicken and Red Vegetable Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon cornstarch; ½ cup dry sherry; 2 tablespoons soy sauce, reduced-sodium; 1 tablespoon garlic clove, minced; 1 tablespoon light brown sugar, packed; ½ teaspoon crushed red pepper flakes; 2 tablespoons olive oil; 1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips; 1 large red onion, halved lengthwise, then sliced crosswise into half-rounds; 1 ½ cups red cabbage, shredded; 2 medium red bell peppers, cut into strips; 1 navel orange, peeled, cut crosswise into slices

Servings: persons

1 tablespoon cornstarch
½ cup dry sherry
2 tablespoons soy sauce, reduced-sodium
1 tablespoon garlic clove, minced
1 tablespoon light brown sugar, packed
½ teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 lb chicken breast, boneless, skinless, cut across the grain into 1/2-inch wide strips
1 large red onion, halved lengthwise, then sliced crosswise into half-rounds
1 ½ cups red cabbage, shredded
2 medium red bell peppers, cut into strips
1 navel orange, peeled, cut crosswise into slices

1
In a small bowl, blend cornstarch with sherry, soy sauce, garlic, brown sugar & red pepper flakes, then set aside.
2
In a large nonstick skillet, warm 2 teaspoons of the oil over medium-high heat until hot, but not smoking, then add the chicken, stir-frying until just barely cooked, about 2 minutes.
3
With a slotted spoon, transfer the chicken to a plate & cover loosely to keep warm.
4
Add 2 teaspoons of the oil to the skillet & heat, then add the onion, stir-frying until softened, about 3 minutes.
5
Add the remaining 2 teaspoons of the oil as well as the cabbage & bell peppers & stir-fry until crisp-tender, about 2 minutes.
6
Add reserved sherry mixture to the skillet along with the chicken (& any juices that have collected on the plate) & cook over medium-high heat until the sauce thickens & the chicken is cooked through, about 3 minutes.
7
Serve the stir-fry topped with the orange slices.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon cornstarch, ½ cup dry sherry, 2 tablespoons soy sauce, reduced-sodium, 1 tablespoon garlic clove, minced, and more.

Yes, Chicken and Red Vegetable Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Red Vegetable Stir-Fry

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