I had a nice long three-day weekend this past weekend and got to spend all of Friday with a bunch of my friends eating a lot of soft pretzels and pasta and drinking a lot of beer. And wine. And bloody marys. So, feeling a little heavy on the carbs, I decided I wanted to finish the weekend with something a little lighter, preferably with lots of veggies. Chicken-and-Veggie Stir-fry turned out to be just what I wanted.
Thinly sliced chicken is cooked and stir-fried with yellow squash, broccoli, green onions and red pepper. Small additions of lime juice, soy sauce, and chili-garlic sauce adds punches of flavor. This is a very versatile recipe that could be made with any of your favorite vegetables or even tofu. The recipe calls for broccolini but I used regular broccoli here and I also reduced the cornstarch on the chicken by less than half when I prepared this. If you like a slightly crispier coating to your chicken, keep the cornstarch at the full amount. I also used thinly sliced chicken breasts from my grocery store which cook quickly in stir-fries and are also cheaper than regular chicken breasts. I really love a brightly colored and visually appealing dish like this, especially when it can be made in one pot. Serve this over rice, quinoa, or simply eat it plain like I did.
Sprinkle chicken with salt and toss with cornstarch.
Stir-fry the chicken in oil in a large skillet or wok over medium-high heat until golden brown and done, about 5 or 6 minutes. Transfer the chicken to a plate and keep warm.
Add broccoli and 1/4 cup broth to the pan and cover, cooking 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken.
Add remaining oil to the skillet and sauté bell pepper, squash and green onions for 2 minutes or until crisp-tender.
Whisk together 2 teaspoons of cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and broccoli to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens.
Stir in lime juice, soy sauce, and chili-garlic sauce.
Serve over hot cooked rice, quinoa or enjoy as-is.
- 1/2 of the cornstarch
Overall Rating: Love It
Source: Southern Living Magazine