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Herbed Chicken Stir-Fry

 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.


  • 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


  • 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

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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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.