This tasty Chicken Stir Fry is fast, easy, healthy and versatile. Leftovers are delicious -- take some for lunch! Serve over white or brown rice! Enjoy!
2-3 Tablespoons butter, divided
½ Medium onion (thinly sliced)
1 Large yellow bell pepper (diced into ¾ inch cubes (about 2 cups))
2 Cups sliced mushrooms
2 Cups diced zucchini (about ¾ inch cubes)
2 Cups frozen baby broccoli florets (thawed, if possible)
6 Tablespoons soy sauce, divided (I prefer Kikkoman brand)
1 tablespoon roasted sesame seeds
2 Tablespoons oil (vegetable, peanut, olive -- whatever you prefer)
4 Medium boneless, skinless chicken breasts (cut into 1 inch cubes)
½ teaspoon black pepper
1 tablespoon FISH SAUCE ... Yes!
1 cup chicken broth
2 Tablespoons cornstarch
½ Teaspoons sesame oil
This Chicken Stir Fry is one of those meals I have been making for years without ever following a recipe.
I finally sat down and measured everything to share with you so that you could enjoy Chicken Stir Fry with your friends and family. The vegetables I use change from time to time, depending on what's in season and what looks good at the market. Our favorite vegetables for stir fry are broccoli and mushrooms. In this recipe, I used frozen baby broccoli florets. Fresh broccoli is awesome in this stir fry, but I would recommend steaming to the point of crisp tender beforehand. Serve with white or brown rice. Also great with Wench Fried Rice!
Enjoy - The Recipe Wench
You will need a large skillet and a large bowl or serving dish.
Heat 1 Tablespoon butter in large skillet over medium heat.
Add onions and bell peppers. Cook 2 minutes.
Add sliced mushrooms, zucchini, broccoli and 2 Tablespoons soy sauce. Cook another 3 minutes.
Pour all into large bowl or serving dish, sprinkle with 1 Tablespoon sesame seeds and set aside for the time being.
Return skillet to stove top over medium-high heat and add oil.
Once oil is heated, add chicken and the remaining butter. Stir the chicken so that it cooks on all sides. After 2 minutes, squeeze the lemon juice over the chicken. Add 2 Tablespoons soy sauce and black pepper.
When chicken is cooked through, use a slotted spoon to move chicken to bowl with vegetables, leaving the delicious juices behind in the skillet.
Bring the liquid left behind in the skillet to a simmer.
Add fish sauce and sesame oil.
Mix cornstarch with chicken broth and whisk into skillet.
Cook until sauce has thickened to your preference.
Return vegetables and chicken to skillet. Stir to combine.