Stir-Fry Chicken and Vegetables

Ingredients

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

Equipment

• bowl
• frying pan
• wok

Directions

1. Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
2. 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.
3. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes.
4. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
5. 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.
6. Sprinkle with green onions.