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Herbed Chicken Stir-Fry

Fresh zucchini and squash really brighten this chicken and rice dish. Garlic and oregano combined with lemon juice add extra hits of flavor the whole family will like.

4 ServingsPrep/Total Time: 25 min.

Ingredients

2-3/4 cups chicken broth, divided
2 cups uncooked instant rice
2 teaspoons cornstarch
1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup chopped onion
2 tablespoons prepared herb butter
1/2 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

In a small saucepan, bring 2 cups broth to a boil. Stir in rice.
Remove from the heat; cover and let stand for 5 minutes. Meanwhile,
in a small bowl, combine cornstarch and remaining broth until
smooth; set aside.
In a large skillet or wok, stir-fry the chicken, yellow squash,
zucchini, onion in herb butter for 5 minutes or until chicken is no
longer pink. Add garlic; cook 1 minute longer.
Stir in the lemon juice, oregano, salt and pepper. Stir cornstarch

2 of 2

Herbed Chicken Stir-Fry (continued)

Directions (continued)

mixture and add to pan. Bring to a boil; cook and stir for 2 minutes
or until thickened. Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 387 calories, 9 g fat (4 g saturated fat), 78 mg cholesterol, 905 mg sodium, 46 g carbohydrate, 2 g fiber, 29 g protein.