herbed chicken stir-fry

Name: Herbed Chicken Stir-fry
Prep time: 30 min
Cook time: 25 min
Yield: 4
Ingredients: 2 3/4 cup(s) chicken broth, divided; 2 cup(s) uncooked rice (can use more or less); 2 teaspoon(s) cornstarch; 1 pound(s) boneless, skinless chicken breasts; 1 cup(s) sliced yellow summer squash; 1 cup(s) sliced zucchini; 1/2 cup(s) chopped onion; 2 tablespoon(s) prepared herb butter; 1/2 teaspoon(s) lemon juice; 1/2 teaspoon(s) dried oregano; 1/4 teaspoon(s) salt and pepper

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20 Pinches

Laura Mattingly

Kernersville, NC

Updated on Sep 21, 2012

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

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prep time 30 Min

cook time 25 Min

method ---

yield 4 serving(s)

Ingredients

2 3/4 cups chicken broth, divided
2 cups uncooked rice (can use more or less)
2 teaspoons cornstarch
1 pound boneless, skinless chicken breasts
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup chopped onion
2 tablespoons prepared herb butter
1/2 teaspoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon salt and pepper

How To Make herbed chicken stir-fry

Step 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.

Step 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!
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