Recipe of Thai Mango Chicken Stir Fry

Stir-Fry Chicken And Vegetables

The stir fry is easy, ready in 20 minutes, and has texture and layers of flavor galore.

Recipe Summary Stir-Fry Chicken And Vegetables

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Ingredients | Thai Mango Chicken Stir Fry

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

½ 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.

I usually at least double this recipe. You don't have to be exact on the proportions, just use enough cornstarch so that the sauce at the end is thick enough.

Info | Thai Mango Chicken Stir Fry

prep: 20 mins cook: 20 mins total: 40 mins Servings: 2 Yield: 2 servings

TAG : Stir-Fry Chicken And Vegetables

World Cuisine Recipes, Asian,