Herbed Chicken Stir Fry

Herbed Chicken Stir Fry Recipe

No Photo

Have you made this?

 Share your own photo!

Laura Mattingly


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

★★★★★ 1 vote
25 Min


2-3/4 c
chicken broth; divided
2 c
uncooked rice
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
1/4 tsp


1In a small saucepan, bring 2 cup broth to a boil. Stir in rice. Remove from heat; Cover and let stand for 5 mins.
2Meanwhile, 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.

About Herbed Chicken Stir Fry

Course/Dish: Chicken