Chicken and Veggie Stir Fry

By ezunich

Ingredients

• 1 lb. skinned and boned chicken breasts, cut into thin strips
• 1/2 tsp salt
• 1/4 cup cornstarch
• 4 tbs vegetable oil, divided
• 1/2 lb. Broccolini, cut into 1-inch pieces
• 1 cup chicken broth, divided
• 1 red bell pepper, cut into thin strips
• 1 small yellow squash, thinly sliced into half moons
• 1/4 cup sliced green onions
• 2 tsp cornstarch
• 1 tbs fresh lime juice
• 1 1/2 tsp soy sauce
• 1 tsp Asian chili-garlic sauce
• Hot cooked rice

Details

Servings 4

Preparation

Step 1

1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch.

2. Stir-fry chicken in 3 tbs hot oil in a large skillet or wok over medium-high; heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.

3. Add remaining 1 tbs oil to skillet. Saute bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.

4. Whisk together 2 tsp cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients. Serve over hot cooked rice.