13-Minute Meals with Chef Suzanne: Chicken stir-fry


Recipe by Chef Suzanne.

Chicken Stir Fry

4 skinless chicken breasts diced

1 cup diced broccoli

1 cup cauliflower

½ cup diced onion

1 cup diced pepper

½ cup sliced mushrooms

1 teaspoon chopped garlic

2 tablespoons corn oil

3 tablespoons sherry

1 tablespoon corn starch

Soy sauce

In a hot skillet or wok place one tablespoon oil and garlic sauté for 30 seconds. Add chicken and quickly sauté in cooked thorough approximately 6 minutes. Remove from pan. Place a tablespoon of oil in skillet and sauté vegetables approximately 5 minutes. While vegetables are cooking combine sherry and cornstarch in a small bowl. When vegetables are done cooking add chicken and the sherry and cornstarch mixture. Add desired amount of soy sauce. Serve over brown or white rice if desired. Add hot pepper flakes if you would like to increase the heat.