Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 4 servings

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!

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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.

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