Spicy Apricot Chicken Stir-Fry

Ingredients

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• 6 ounces skinless, boneless chicken breast, cut into small pieces
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• 2 tablespoons soy sauce
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• 2 tablespoons dry sherry
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• 1 tablespoon cornstarch
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• 1 tablespoon vegetable oil
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• 1 zucchini, cut into rounds and quartered
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• 1 large green bell pepper, cut into squares
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• 1 cup broccoli florets, cut into pieces
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• 3 cloves garlic, minced
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• ½ cup chicken broth
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• 1 tablespoon vegetable oil
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• 6 green onions, chopped
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Instructions

1. 1
   Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. 2
   Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
3. 3
   Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.