Stir-Fried Chicken with Vegetables

7
Total Time
18 min
Prep
8 min
Cook
10 min
Serves
2
Difficulty
Easy

Ingredients

sherry (dry or sweet)

5 tsp

low sodium soy sauce

5 tsp

cornstarch

2 tsp

uncooked skinless boneless chicken thigh(s)

½ pound(s), trimmed and cut into 1/2-inch pieces

reduced-sodium chicken broth

2 Tbsp

hoisin sauce

1 Tbsp

garlic chili paste

1 Tbsp

canola oil

3 tsp

garlic clove(s)

3 medium clove(s), crushed with flat side of knife

uncooked bell pepper(s)

1 item(s), medium, large, yellow variety, thinly sliced

fresh cherry tomato(es)

1 cup(s), halved

table salt

¼ tsp

Instructions

  1. Whisk together 2 teaspoons sherry, 2 teaspoons soy sauce, and cornstarch in medium bowl until smooth. Add chicken and stir to coat.
  2. Stir together chicken broth, hoisin sauce, chili-garlic sauce, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon sherry in small bowl. Set aside.
  3. Heat wok or large skillet over high heat until drop of water sizzles in it. Add 1½ teaspoons oil and swirl to coat pan. Add garlic and stir-fry until fragrant, about 10 seconds. Push garlic to side of wok. Add chicken to wok and arrange in single layer. Cook without stirring 1 minute; then stir-fry until chicken is cooked through, about 1 minute longer.
  4. Add remaining 1½ teaspoons oil to wok. Add bell pepper, tomatoes, and salt and stir-fry 30 seconds. Add reserved chicken broth mixture to wok and stir-fry until bell pepper is crisp-tender, about 1 minute longer. Discard garlic.
  5. Serving size: 1½ cups

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