Sometimes I’m at a loss for words to adequately describe the taste and makeup of a dish. The word that comes to mind here is “wow”! It’s literally bursting with color and flavor in each bite. The chicken and veggies come out tender, yet crunchy. It’s easy to put together as well, and uses just one pan.

Directions

Make the Stir-Fry

1. Spray a large frying pan with cooking spray and add one tablespoon olive oil. Heat pan. Add onion and peppers and sauté for six minutes, stirring occasionally. Add baby corn and continue sautéing one more minute. Add garlic and sauté an additional minute. Remove veggies to a small bowl.

2. Add remaining tablespoon olive oil to frying pan and spray again with cooking spray. Season chicken cutlets with salt and pepper and sauté for four minutes on each side.

3. Return veggies to pan. Add basil, vinegar, soy sauce, and brown sugar. Cook together over medium heat for five minutes, or until chicken is cooked through, stirring occasionally. If necessary, add a little water or chicken broth.

4. Add broccoli florets. Remove from heat and cover to let steam a few minutes. Taste and adjust seasoning if necessary. Serve over rice, bulgur, quinoa, or mashed potatoes.

Credits

Photography: Moishe Wulliger

Styling: Renee Muller

Recipe tags

Broccoli Chicken and vegetables Chicken cutlets Chicken stir fry Healthy One-pot dishes Peppers Quick and easy dinners Quick and easy suppers Quick-and-easy Red peppers Stovetop Stovetop meals Super easy Vegetable stir fry