STIR-FRIED CHICKEN, ZUCCHINI AND SQUASH
I made something very similar without the chicken once before and absolutely loved it. It's also great reheated. I modified this recipe from one that I found off of recipelink.com. Enjoy!
Provided by Texas Spud
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper to taste.
- In large skillet, stir-fry in oil until lightly browned and tender. Remove chicken from pan and set aside.
- Add butter to pan and stir-fry onion and garlic until onion is just tender.
- Add zucchini, squash, and carrot and stir-fry over medium heat for 3 minutes.
- Add chicken and heat through.
- Stir in lemon peel, lemon juice and (optional) walnut halves. Toss to mix.
- Serve over hot cooked rice.
Nutrition Facts : Calories 333.7, Fat 7.9, SaturatedFat 2.3, Cholesterol 80.6, Sodium 175.8, Carbohydrate 35.5, Fiber 2.5, Sugar 5.3, Protein 29.3
GARLIC CHICKEN ZUCCHINI STIR FRY
Make and share this Garlic Chicken Zucchini Stir Fry recipe from Food.com.
Provided by 89240
Categories One Dish Meal
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken into 1/2 inch pieces.
- Slice zucchini into rounds and slice rounds into semi-circles.
- Heat oil in small to medium saucepan.
- Salt and pepper chicken to taste, and add to oil along with garlic.
- Add remaining ingredients and bring to a slight boil.
- Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.
Nutrition Facts : Calories 337.8, Fat 14.2, SaturatedFat 2.5, Cholesterol 75.5, Sodium 546, Carbohydrate 21.1, Fiber 4.6, Sugar 10.5, Protein 33.9
CHICKEN ZUCCHINI STIR FRY
Make and share this Chicken Zucchini Stir Fry recipe from Food.com.
Provided by Sous Chef Sue
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg white lightly in bowl. Add 1 tsp cornstarch, salt, sesame oil and dash pepper. Mix and add chicken. Marinate 30 minutes.
- Combine 1 teaspoons cornstarch with chicken stock, sugar and dash pepper, mix and set aside.
- Heat 2 Tbs. oil in wok. Add zucchini and stir-fry until tender-crisp, 3-5 minutes. Remove from wok and cover to keep warm. Add 1/4 cup oil to wok and heat. Add chicken and stir-fry until chicken is about done, 4-5 minutes. Return zucchini to wok. Stir chicken stock and add to wok, stir-frying until sauce thickens.
- Serve immediately with rice.
Nutrition Facts : Calories 287.3, Fat 22.1, SaturatedFat 3.4, Cholesterol 34.7, Sodium 375.7, Carbohydrate 6.7, Fiber 1.3, Sugar 3.3, Protein 16.3
PANDA EXPRESS ZUCCHINI AND MUSHROOM CHICKEN STIR FRY
This recipe taste exactly like the one at Panda Express and can be ready in just 25 minutes! Quick and simple recipe but an absolute winner in my household!
Provided by Marjorie Ram
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toss the chicken with cornstarch.
- Heat the canola and sesame oil together in the pan.
- Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
- Remove chicken from the pan, and turn the heat up to high.
- Add in the mushrooms and zucchini, cook until they start to brown.
- Add the garlic and ginger and cook/stir for 30 seconds.
- Cook for another 2-3 minutes as vegetable soften a little.
- Add the chicken back in and stir to coat.
- Add in the soy sauce, sugar, and wine vinegar and stir to coat.
- Serve with rice.
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- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
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