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 zucchini , cut into rounds and quartered
• 1 large green bell pepper , cut into squares
• 1 cup broccoli florets , cut into pieces
• 3 cloves garlic , minced
• 0.5 cups chicken broth
• 1 tablespoon vegetable oil
• 6 greens onions , chopped

Instructions

1. 1 Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, 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 the skillet clean.
3. 3 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.

Nutrition per serving