This is one of my favorite stir-fry recipes! Divine cuisine to relish every moment!


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, 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


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