Herbed Chicken Stir-fry

Herbed Chicken Stir-fry Recipe

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Laura Mattingly


Here is a good way to use up some yellow squash and zucchini :)


★★★★★ 1 vote

30 Min
25 Min


  • 2 3/4 c
    chicken broth, divided
  • 2 c
    uncooked rice (can use more or less)
  • 2 tsp
  • 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 and pepper

How to Make Herbed Chicken Stir-fry


  1. In small saucepan, bring 2 cups broth to boil. Stir in rice. Remove from heat; cover and let stand for 5 minutes. Meanwhile, in small bowl, combine cornstarch and remaining broth till smooth; set aside.
  2. In skillet or wok, stir fry chicken in herb butter, yellow squash, zucchini and onion for 5 minutes or till chicken is no longer pink. Add garlic; cook 1 minute 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 minutes or till thickened. Serve with Rice. Enjoy!

Printable Recipe Card

About Herbed Chicken Stir-fry

Course/Dish: Chicken
Other Tag: Quick & Easy
Hashtag: #stir-fry

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