Chicken and Veggie Stir-fry

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Chicken and Veggie Stir-fry

Chicken and Veggie Stir-fry

Chicken and Veggie Stir-fry


1 pound skinned and boned chicken breasts, cut into thin strips

1/2 teaspoon salt

1/4 cup cornstarch

4 tablespoons vegetable oil, divided

1/2 pound broccolini, cut into 1-inch pieces

1 cup chicken broth, divided

1 red bell pepper, cut into thin strips

1 small yellow squash, thinly sliced into half moons

1/4 cup sliced green onions

2 teaspoons cornstarch

1 tablespoon fresh lime juice

1 1/2 teaspoons soy sauce

1 teaspoon Asian chili-garlic sauce

Hot cooked rice


Sprinkle chicken with salt; toss with 1/4 cup cornstarch.

Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm.

Add broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.

Add remaining 1 Tbsp. oil to skillet. Saute bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.

Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients.

Serve over hot cooked rice.

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