PREP - 20 mins      COOK - 20 mins      READY IN - 40 mins     SERVINGS - 2

Ingredients

6 ounces skinless, boneless chicken breast, cut into small pieces
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
1/2 cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Directions

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir
broccoli, bell pepper, zucchini, and garlic for 2 to 3 minutes. Add chicken broth, cover, and
simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large
bowl and wipe skillet clean.

Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until
meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and
stir for 2 to 3 minutes more. Sprinkle with green onions.