Chicken And Vegetable Stir Fry Recipe

Name: Chicken And Vegetable Stir Fry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. soy sauce; 1 tbsp. dry sherry; 2 teaspoon cornstarch; 1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips; 1/4 c. peanut oil, divided; 2 1/2 c. fresh broccoli florets; 8 ounce. can sliced water chestnuts, liquid removed; 4 med. carrots, thinly sliced; 1/2 med. green pepper, seeded and sliced; 2 med. sweet red peppers, seeded and sliced; 1/2 pound fresh mushrooms, sliced (optional); 1/4 c. warm water; Warm cooked rice or possibly 5 ounce. can chow mein noodles

Servings: persons

2 tbsp. soy sauce
1 tbsp. dry sherry
2 teaspoon cornstarch
1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips
1/4 c. peanut oil, divided
2 1/2 c. fresh broccoli florets
8 ounce. can sliced water chestnuts, liquid removed
4 med. carrots, thinly sliced
1/2 med. green pepper, seeded and sliced
2 med. sweet red peppers, seeded and sliced
1/2 pound fresh mushrooms, sliced (optional)
1/4 c. warm water
Warm cooked rice or possibly 5 ounce. can chow mein noodles

1
Combine first 3 ingredients in a medium mixing bowl; add in chicken, tossing lightly to coat.
2
Cover and marinate in refrigerator 20 min.
3
Place 2 Tbsp.
4
oil in a preheated wok or possibly electric skillet, coating sides; heat at high (375 degrees) for 2 min.
5
Add in vegetables; stir-fry 2-3 min.
6
Remove vegetables from wok, set aside, and keep hot.
7
Drain chicken, reserving marinade.
8
Place remaining 2 tabalespoons oil in wok; add in chicken, stir-frying for 2 min.
9
Stir in reserved marinade, vegetables and water.
10
Cover and cook over low heat (225 degrees) for 2 min or possibly till thickened.
11
Serve over rice.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tbsp. soy sauce, 1 tbsp. dry sherry, 2 teaspoon cornstarch, 1 pound boneless and skinless chicken breasts, cut into 1/2 inch thick strips, and more.

Yes, Chicken And Vegetable Stir Fry Recipe 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.

That's it — enjoy your meal!