Herbed Chicken Stir Fry

Herbed Chicken Stir Fry Recipe

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Laura Mattingly


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


★★★★★ 1 vote

25 Min


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  • 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

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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About Herbed Chicken Stir Fry

Course/Dish: Chicken

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