Herbed Chicken Stir-Fry Recipe

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

Herbed Chicken Stir-Fry Recipe

Be the first to add a review
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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
  • 1/2 teaspoon minced garlic
  • 2 tablespoons prepared herb butter
  • 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 and garlic in herb butter for 5 minutes or until lightly browned. 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 each: 387 calories, 9g fat (4g saturated fat), 78mg cholesterol, 905mg sodium, 46g carbohydrate (3g sugars, 2g fiber), 29g protein.

  • 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
  • 1/2 teaspoon minced garlic
  • 2 tablespoons prepared herb butter
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  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 and garlic in herb butter for 5 minutes or until lightly browned. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Chicken Stir-Fry

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review