Chicken Stir Fry - Happiness in a Skillet!
This tasty Chicken Stir Fry is fast, easy, healthy and versatile. Leftovers are delicious -- take some for lunch! Serve over white or brown rice! Enjoy!
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Cooking tools:
- Skillet
- Mixing bowl
- Serving platter
- Stove
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
Ingredients
- 2-3 Tablespoons butter, divided
- ½ Medium onion (thinly sliced)
- 1 Large yellow bell pepper (diced into ¾ inch cubes (about 2 cups))
- 2 Cups sliced mushrooms
- 2 Cups diced zucchini (about ¾ inch cubes)
- 2 Cups frozen baby broccoli florets (thawed, if possible)
- 6 Tablespoons soy sauce, divided (I prefer Kikkoman brand)
- 1 tablespoon roasted sesame seeds
- 2 Tablespoons oil (vegetable, peanut, olive -- whatever you prefer)
- 4 Medium boneless, skinless chicken breasts (cut into 1 inch cubes)
- ½ lemon
- ½ teaspoon black pepper
- 1 tablespoon FISH SAUCE ... Yes!
- 1 cup chicken broth
- 2 Tablespoons cornstarch
- ½ Teaspoons sesame oil
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