ZUCCHINI STIR FRY
An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
- In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
- In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
- Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
- Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
- Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.
Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
ORIENTAL GARLIC CHICKEN WITH ZUCCHINI
This is a fantastic stir-fry dish with lots of wonderful garlic flavor! You can play around with the veggie part...I've added broccoli instead of the zucchini, sometimes throw in some bamboo chutes, baby corn...just go with whatever catches your eye (and your tastebuds!). No matter which way you do it, this is a fantastic restaurant-quality dish that you will want to make again and again!!
Provided by Manda
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
- Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
- Let stand at room temp.
- for 30 minutes.
- Drain chicken, reserving marinade.
- Preheat wok or large skillet over high heat; add oil.
- Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
- Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
- Push chicken from the center to the sides of skillet or wok.
- Stir marinade, and add to center of skillet.
- Cook and stir until thick and boiling.
- Add onion mixture and water chestnuts.
- Cook and stir 1-2 minutes, until heated through.
- Serve with hot cooked rice.
SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL
In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
- In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
A GOOD EASY GARLIC CHICKEN
Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!
Provided by Julia Green
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g
CHINESE-INSPIRED CHICKEN WITH ZUCCHINI AND MUSHROOM MEDLEY
Simple and healthy recipe with big flavor. Great for a quick weeknight meal. Serve over your favorite rice.
Provided by HG Little Chef
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 2
Number Of Ingredients 9
Steps:
- Put chicken in a zip-top bag with enough cornstarch to lightly coat.
- Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 37 g, Cholesterol 80.3 mg, Fat 18.5 g, Fiber 6.1 g, Protein 39.4 g, SaturatedFat 2.8 g, Sodium 244.5 mg, Sugar 9.2 g
ZUCCHINI FRITTERS WITH LEMONY SOUR CREAM
These zucchini fritters with lemony sour cream are a quick and easy way to use up an abundance of zucchini.
Provided by Sue Honkamp
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Trim and coarsely shred zucchini into a large bowl. Add 1 teaspoon salt; toss to coat. Let stand, stirring occasionally, 10 minutes. Meanwhile, beat together egg, green onions, and pepper in another bowl.
- Transfer zucchini to a clean kitchen towel; squeeze to remove as much liquid as possible. Stir zucchini and flour into egg mixture.
- Heat a griddle or extra-large cast-iron skillet over medium-high heat. Add oil; brush or swirl to coat pan. Drop mixture in 6 mounds onto the hot griddle, then flatten slightly with a spatula. Cook, turning halfway through, until golden brown on both sides, 5 to 7 minutes.
- For lemony sour cream, whisk sour cream, lemon zest, lemon juice, garlic, and remaining pinch of salt together in a small bowl. Sprinkle with zest and pepper; serve with fritters.
Nutrition Facts : Calories 98 kcal, Carbohydrate 6 g, Cholesterol 42 mg, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, Sodium 409 mg, Sugar 2 g, Fat 7 g, UnsaturatedFat 0 g
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Reviews 4Calories 368 per servingCategory Main
- Marinate the chicken. Cut the chicken breast meat into thin slices. I prefer to remove the skin as it falls off the meat during slicing. You may also use chicken thigh meat if you prefer.
- Pan-fry the chicken separately to get the best result. I prefer cooking the chicken separately as it takes longer than the vegetables. Heat some oil in a pan.
- Prep all the vegetables and aromatics. a. The aromatics. Ginger, garlic, and scallion are the perfect trio to perfume any Chinese stir-fry. We also use them with some red chili as the aromatic for our General Tso Chicken.
- Blanch the zucchini and carrot. Not everyone blanches the zucchini and carrot before stir-frying. You can stir-fry a little longer, and the vegetables will eventually become soft and tender.
- Stir fry the zucchini over medium heat. The stir-frying steps come quickly, so get everything ready to keep things flowing at stir-fry time. Saute the ginger, garlic, and scallion with oil over low to medium heat in a wok or a large skillet until aromatic.
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4.8/5 (19)Total Time 20 minsCategory American RecipesCalories 377 per serving
- Season both sides of the chicken thighs with salt and ground black pepper. Slice the zucchini into rounds and cut into halves. Set aside.
- Melt butter in a medium sized skillet over medium heat. Add the garlic, oregano, and thyme. Add the chicken thighs and cook for 4-5 minutes on each side or until chicken is cooked through. Remove the chicken and set aside on a plate.
- Add the zucchini to skillet and add the salt. Saute for 2 minutes or until tender. Add the chicken back to the skillet and add the white wine and lemon juice. Let it sizzles a bit. Turn off the heat and add the parsley. Serve immediately.
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