Colorful and flavorful chicken and vegetable stir-fry is a delight for the eyes as well as the taste buds with its vibrant array of yellow squash, red bell pepper, broccolini and green onions. No time to cook? Busy weeknights are no match for this stir-fry. In just 30-minutes start to finish, this skillet is ready for an Asian-inspired dinner tonight. Also, dinner cleanup is a cinch. This means less mess, stress and time in the kitchen. Bonus!
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
How to Make It
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. Sauté 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.
Followed the directions. Did also add zuchinni and mushrooms, because I had them. With the quantity of veggies I used, I doubled the liquid content, could even be tripled, if you like extra sauce. Could not find Asian chili-garlic sauce at my local store, so used shirachi sauce and added garlic powder. You may need to adjust seasonings to your taste. We tend to like spicy foods. Served over brown rice. Makes a colorful presentation. Is a good solid recipe.
This was excellent with some adjustments (I think as is I would rate it 3 or 4 stars). Here are the adjustments: First off, I added three chopped up celery sticks. Also, taking the advice of the other reviewer, I doubled up on the sauce by adding an extra cup of chicken broth towards the end and just a little more cornstarch for the extra broth (appx 1 tsp extra), and a couple dashes (appx 1 tbsp) of rice wine vinegar as the veggies were steaming. After taking out the kids' portions, I added extra Asian Garlic Chili sauce for a little more heat/flavor, and served over brown rice. I think it would have been too dry without the extra sauce. It was excellent with these changes.