CHICKEN ZUCCHINI STIR FRY
Steps:
- In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
- In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
- Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
- Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
- Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.
Nutrition Facts : ServingSize 1 cup, Calories 242 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6.5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 799 mg, Fiber 1.5 g, Sugar 8 g
CHICKEN AND ZUCCHINI STIR-FRY
Shake up your basic chicken stir-fry with the addition of thyme, basil, zucchini and tomatoes.
Provided by Food Network Kitchen
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
- Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
- Remove from the heat and stir in the basil. Serve over rice.
STIR-FRIED CHICKEN, ZUCCHINI AND SQUASH
I made something very similar without the chicken once before and absolutely loved it. It's also great reheated. I modified this recipe from one that I found off of recipelink.com. Enjoy!
Provided by Texas Spud
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with pepper to taste.
- In large skillet, stir-fry in oil until lightly browned and tender. Remove chicken from pan and set aside.
- Add butter to pan and stir-fry onion and garlic until onion is just tender.
- Add zucchini, squash, and carrot and stir-fry over medium heat for 3 minutes.
- Add chicken and heat through.
- Stir in lemon peel, lemon juice and (optional) walnut halves. Toss to mix.
- Serve over hot cooked rice.
Nutrition Facts : Calories 333.7, Fat 7.9, SaturatedFat 2.3, Cholesterol 80.6, Sodium 175.8, Carbohydrate 35.5, Fiber 2.5, Sugar 5.3, Protein 29.3
ZUCCHINI/YELLOW SQUASH STIR FRY
A lovely veggie side dish. Wonderful summer squash blends nicely with onion in this quickie stir-fry.
Provided by Recipewrestler
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse zucchini and squash.
- Cut into thin slices, discarding stems and bottoms.
- Slice onion into thin rings.
- Spray a wok or large, covered frying pan with cooking spray.
- Melt butter in pan over medium-high heat.
- Add zucchini, squash and onion.
- Stir-fry for several minutes, until tender-crisp.
- Season with salt and pepper, to taste.
- Add 3 T water and cover.
- Reduce heat and simmer for 6-8 minutes or until mixture meets your criteria for doneness (We like ours slightly soft, others may prefer either crisp or very soft).
GARLIC CHICKEN ZUCCHINI STIR FRY
Make and share this Garlic Chicken Zucchini Stir Fry recipe from Food.com.
Provided by 89240
Categories One Dish Meal
Time 10m
Yield 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Cut the chicken into 1/2 inch pieces.
- Slice zucchini into rounds and slice rounds into semi-circles.
- Heat oil in small to medium saucepan.
- Salt and pepper chicken to taste, and add to oil along with garlic.
- Add remaining ingredients and bring to a slight boil.
- Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.
Nutrition Facts : Calories 337.8, Fat 14.2, SaturatedFat 2.5, Cholesterol 75.5, Sodium 546, Carbohydrate 21.1, Fiber 4.6, Sugar 10.5, Protein 33.9
COUNTRY STIR-FRIED YELLOW AND ZUCCHINI SQUASH
I love squash. I tossed together this veggie concoction and man is it good. I am a vegan, so I have been testing new ideas for recipes. It's super simple and tastes great.
Provided by Wylder
Categories Vegetable
Time 25m
Yield 2 Cups, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Rinse/wash the squash before preparing.
- Cut off both ends of each squash.
- Slice the squashes into 1/4 inch chip shapes.
- Slice the larger chips into half moon shapes.
- Spray a pan suitable to stir fry all of the squash in with cooking oil.
- Put all of the squash in the pan and spray some more oil across the squash.
- Sprinkle the salt, black pepper, garlic powder, and paprika evenly across the squash.
- Add 2 tablespoons of water to the pan and toss everything together in the pan.
- Heat the pan to medium.
- When it starts to sizzle begin stirring occasionally so as not to burn the squash and cook evenly.
- When the water evaporates, add the remaining 2 tablespoons of water.
- Keep tossing occasionally until the squash is half transparent and reasonably soft. (This takes about 15-20 minutes.).
- When the squash is to it's suitable consistancy, remove it from the heat and serve.
- Enjoy!
Nutrition Facts : Calories 46.6, Fat 0.7, SaturatedFat 0.2, Sodium 1174.6, Carbohydrate 9.4, Fiber 3, Sugar 6, Protein 3.3
STIR-FRIED CHICKEN WITH ZUCCHINI
Want to get something delicious on the table, fast? Get out the zucchini and tomatoes to make this family- pleasing stir-fry chicken dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 2 min. or until lightly browned.
- Add tomatoes, zucchini and shallots; cook and stir 5 to 6 min. or until chicken is done and zucchini is crisp-tender.
- Mix remaining ingredients in bowl until blended. Add to skillet; cook and stir 2 min. or until thickened.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
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