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herbed chicken stir fry

(1 rating)
Recipe by
Laura Mattingly
Kernersville, NC

another great way to use up some summer squash and zucchini. Recipe from Taste of Home

(1 rating)
yield 4
cook time 25 Min

Ingredients For herbed chicken stir fry

  • 2-3/4 c
    chicken broth; divided
  • 2 c
    uncooked rice
  • 2 tsp
    cornstarch
  • 1 lb
    boneless skinless chicken breasts
  • 1 c
    sliced yellow summer squash
  • 1 c
    sliced zucchini
  • 1/2 c
    chopped onion
  • 2 Tbsp
    prepared herb butter
  • 1/2 tsp
    lemon juice
  • 1/2 tsp
    dried oregano
  • 1/4 tsp
    salt
  • 1/4 tsp
    pepper

How To Make herbed chicken stir fry

  • 1
    In a small saucepan, bring 2 cup broth to a boil. Stir in rice. Remove from heat; Cover and let stand for 5 mins.
  • 2
    Meanwhile, in small bowl, combine cornstarch and remaining broth till smooth; set aside. In skillet or wok stir fry chicken in herb butter, yellow squash, zucchini and onion for 5 mins or till chicken is no longer pink. Add Garlic; cook 1 min longer. Stir in lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil; Cook and stir for 2 mins. or till thickened. Serve with Rice.

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