herbed chicken stir fry

Name: Herbed Chicken Stir Fry
Cook time: 25 min
Yield: 4
Ingredients: 2-3/4 cup(s) chicken broth; divided; 2 cup(s) uncooked rice; 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; 1/4 teaspoon(s) pepper

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26 Pinches

Laura Mattingly

Kernersville, NC

Updated on Aug 28, 2011

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

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prep time

cook time 25 Min

method ---

yield 4

Ingredients

2-3/4 cup chicken broth; divided
2 cups uncooked rice
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
1/4 teaspoon pepper

How To Make herbed chicken stir fry

Step 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.

Step 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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