This Easy Chicken Stir-Fry and Vegetables is a one-dish dinner that comes together quickly with chicken, mushrooms, onions, peppers, and cabbage. Serve it over a bed of rice or riced cauliflower for a delicious take-out fake-out.
In a mixing bowl, combine 1 tablespoon EACH of the soy sauce, cornstarch, and cooking sherry. Add the chicken to the bowl. Stir gently and season to taste with black pepper. Set this aside and save the other sauce ingredients for later.
In a large nonstick skillet heat the vegetable oil until shimmering. Add the chicken and accumulated juices to the skillet and cook until the chicken is cooked through, about 5 minutes. Remove the chicken to a covered dish.
Add the mushrooms and onion, to the pan. and cook until the vegetables are tender and starting to brown slightly, about 7 minutes. Add the cabbage and bell peppers to the pan. Stir the chicken back into the mixture.
In a small mixing bowl, combine the chicken broth, sesame oil, and the remaining tablespoons of soy sauce, cornstarch, and sherry. Blend this cooking sauce well and add it to the skillet. Simmer until thickened, about two minutes. Serve over hot cooked rice or noodles.
Notes
Store leftovers covered in the fridge for up to 4 days. For longest storage, chill and package to freeze. Store in the freezer for up to 6 weeks. Reheat prior to serving.Variations: feel free to substitute other quick cooking vegetables such as sugar snap peas, snow peas, shredded carrots, baby corn, water chestnuts, sliced celery, or broccoli florets.Nutritional values are approximate and based on ⅙ the recipe.