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Herbed Chicken Stir-Fry Recipe
Herbed Chicken Stir-Fry Recipe photo by Taste of Home

Herbed Chicken Stir-Fry Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2-3/4 cups chicken broth, divided
  • 2 cups uncooked Minute® White 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Stir in the lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.
Originally published as Herbed Chicken Stir-Fry in Simple & Delicious March/April 2007, p7

Nutritional 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.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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