Stir-Fried Chicken with Vegetables
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Ingredients
Sherry (dry or sweet)
5 tsp
Less sodium soy sauce
5 tsp
Cornstarch
2 tsp
Uncooked skinless boneless chicken thigh
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
3 clove(s), crushed with flat side of knife
Bell pepper
1⅓ item(s), medium, large, yellow variety, thinly sliced
Cherry tomatoes
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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