“This is one of my most loved panfry formulas. Straightforward, speedy, and simple. Serve over rice.”

  • 6 ounces skinless,
  • boneless chicken bosom, cut into little pieces
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil
  • 1 container broccoli florets, cut into pieces
  • 1 extensive green ringer pepper,
  • cut into squares 1 zucchini,
  • cut into rounds and quartered 3 cloves garlic, minced
  • 1/2 glass chicken stock
  • 1 tablespoon vegetable oil 6 green onions, cleaved


Blend chicken, soy sauce, sherry, and cornstarch in a dish.
Heat 1 tablespoon vegetable oil in a vast skillet or wok over medium-high warmth; cook and blend broccoli, chime pepper, zucchini, and garlic for 2 to 3 minutes. Include chicken soup, cover, and stew until vegetables are delicate, 4 to 5 minutes. Exchange vegetables and sauce to an expansive bowl and wipe skillet clean.
Heat remaining 1 tablespoon vegetable oil over medium-high warmth; cook and mix chicken until meat is no more pink in the inside, around 5 minutes. Blend in vegetables; proceed to cook and mix for 2 to 3 minutes more. Sprinkle with green onions.



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