Whisk all the ingredients together in a small bowl,
making sure the cornstarch is dissolved; set aside.
Heat a flat-bottomed wok or large frying pan over
medium-high heat until a drop of water vaporizes
immediately on contact. Drizzle 1 tablespoon of
the oil around the pan, and then add the garlic.
Cook, stirring constantly with a metal spatula,
until fragrant, about 10 seconds. Push the garlic
to the side of the pan. Add about 1/2 of the
chicken in a single layer and season with salt.
Cook undisturbed for 1 minute, letting it sear.
Stir-fry the chicken until lightly browned and
cooked through, 3 to 4 minutes. Transfer the
chicken to a large plate. Drizzle 1 tablespoon of
the oil around the pan and repeat with the
Drizzle 1 tablespoon of the oil around the pan,
add the broccoli, and season with salt. Stir-fry
until it begins to soften and brown around the
edges, 1 to 2 minutes. Transfer to the plate with
the chicken. Drizzle the remaining 1/2 tablespoon
of oil around the pan, add the peppers and
zucchini, and season with salt. Stir-fry until
browned and softened, 1 to 2 minutes.
Add the reserved chicken and broccoli and any
accumulated juices back to the pan and stir to
combine. Stir the sauce one more time, pour into
the pan, and stir-fry until the sauce is
thickened and coats the chicken and vegetables, 1
to 2 minutes. Serve over rice or noodles and top
with the the scallions.
I threw the onions in with the peppers and zucchini
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