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.

Ratings & Reviews

Janice's Review

1HappyLulu
March 22, 2012
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.

christinahabib's Review

TimSimmons
May 25, 2014
Any meal that can get my son to eat it and is healthy gets 5 stars. I didn't use the Asian Chili-garlic sauce, but it really didn't need it. It was wonderful and I plan to make it again.

acmeinecke's Review

Bmgoep
August 28, 2012
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.

1HappyLulu's Review

Irene
April 23, 2012
N/A

bellablue05's Review

Janice
April 10, 2014
N/A

CSSMountain's Review

bellablue05
April 03, 2014
N/A

Bmgoep's Review

Bruce
June 19, 2012
N/A