Chicken-and-Veggie Stir-fry

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
This colorful chicken and vegetable stir fry is a delight for the eyes as well as the taste buds with its colorful array of yellow squash, red bell pepper, broccolini and green onions.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Ingredients

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

Preparation

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

2. 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.

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

4. 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.

Note:

March 2012