Ingredient

• 6 ounces skinless, boneless chicken breast, cut into small pieces
• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 zucchini, cut into rounds and quartered
• 1 large green bell pepper, cut into squares
• 1 cup broccoli florets, cut into pieces
• 3 cloves garlic, minced
• ½ cup chicken broth
• 1 tablespoon vegetable oil
• 6 green onions, chopped

Direction

1. Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
3. 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. Sprinkle with green onions.