CHICKEN AND VEGGIE RECIPES RECIPES

STIR-FRY CHICKEN AND VEGETABLES RECIPE | ALLRECIPES

Stir-Fry Chicken and Vegetables Recipe | Allrecipes image

This is one of my favorite stir-fry recipes. Simple, quick, and easy. Serve over rice.

Provided by Michael Scovetta

Categories World Cuisine Asian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 12

Ingredients

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 cup broccoli florets, cut into pieces
1 large green bell pepper, cut into squares
1 zucchini, cut into rounds and quartered
3 cloves garlic, minced
½ cup chicken broth
1 tablespoon vegetable oil
6 green onions, chopped

Steps:

Mix chicken, soy sauce, sherry, and cornstarch in a bowl.
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. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.
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.

Nutrition Facts : Calories 313.8 calories, CarbohydrateContent 20.2 g, CholesterolContent 45.4 mg, FatContent 16.2 g, FiberContent 5 g, ProteinContent 22.1 g, SaturatedFatContent 2.6 g, SodiumContent 1265 mg, SugarContent 6.3 g

ONE-POT CHICKEN AND VEGETABLE SKILLET RECIPE - PILLSBURY.COM

One-Pot Chicken and Vegetable Skillet Recipe - Pillsbury.com image

Bring those boring frozen veggies in your freezer to life with a colorful One-Pot Chicken and Vegetable Skillet. This flavor-packed chicken and veggies meal is a breeze to make, and most importantly, requires minimal cleanup.

Provided by Roxana Yawgel

Total Time 45 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts, cut into 1-inch pieces (about 20 oz)
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 bag (16 oz) frozen broccoli, cauliflower and carrots
1 cup shredded mozzarella cheese (4 oz)

Steps:

In 12-inch nonstick skillet, heat olive oil over medium-high heat. Add chicken, onion, salt, Italian seasoning and pepper. Cook 4 to 5 minutes, turning occasionally, until chicken is no longer pink in center and browned. Reduce heat to medium.
Stir in tomatoes and frozen vegetables. Cover and cook 15 to 20 minutes or until vegetables are tender and heated through.
Sprinkle with cheese. Cover and cook 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410 , CarbohydrateContent 14 g, CholesterolContent 120 mg, FatContent 2 , FiberContent 4 g, ProteinContent 47 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 1060 mg, SugarContent 7 g, TransFatContent 0 g

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