In minutes, you can be eating chicken and vegetables in brown sauce right in your own home. While I do love restaurant food, it just takes minutes to make this amazing dish yourself.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Asian
Keyword: broccoli, Carrot, chicken, Green Beans, Mushrooms, onion, pea pods, peppers, Squash, vegetables, zucchini
Servings: 4servings
Calories: 297kcal
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In a large skillet, heat on medium-high heat. Add the Olive Oil and the Chicken, Cook just a few minutes and stir. Start adding the vegetables before the chicken is fully cooked. I had all the vegetables sitting on the counter ready to too.
Add the Carrots. Again, while the carrots cooked, I quickly cleaned and cut up the bell pepper.
Add the Bell Pepper. Of course, by now you know that I quickly cut up the broccoli after I added the pepper.
Add the Broccoli. Prepare the next vegetable to be added.
I love using Sweet Vidalia Onion in this stir fry. It is time to add that to this delicious dish.
Add the Pea Pods.
Add the Yellow Squash...Note, if you have zucchini, that would be perfect too.
Add the mushrooms.
Cook this 2-3 minutes stirring occasionally.
Add the packet of Knorr Homestyle Stock concentrate.
Dissolve the corn starch in the cool water. Add to the skillet and gently toss the vegetables and chicken while incorporating the mixture.
Add the Sweet Soy Sauce.
Cook an extra few minutes. Just until the vegetables are tender-crisp. It is ready to serve.
This recipe does freeze pretty well, the vegetables will not be as crisp, but this will still taste great. Place in an airtight container for up to three months in the freezer.Reheat using the microwave or the non-stick skillet.
Vegetables for This Chicken Stir Fry
This recipe is perfect for using up those vegetables in your refrigerator. Use what you have on hand.