SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
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).
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 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
TOMATO CHICKEN STIR FRY
This tastes so good! I wasn't sure how it would come out with the tomato soup, but it is one of my favorite stir fry recipes now. You can use 3 cups of whatever veggies you like - I included the veggies I use most below. Frozen veggies work great! Modified from a Campbells Cookbook.
Provided by Busy Lindsay
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoons oil in large skillet. Add chicken and stir-fry until browned. Remove chicken and set aside.
- Heat remaining oil in same skillet. Add vegetables and garlic powder and stir-fry until vegtables are tender-crisp. Return chicken to skillet.
- Add soup, soy sauce and vinegar. Heat to a boil. Stir well. Serve over rice.
More about "turkey or chicken summer squash and tomato stir fry food"
SHRIMP, SQUASH, AND PEPPER STIR FRY RECIPE - …
From recipezazz.com
Servings 3-4Calories 343 per serving
- Note: This is a very quick cooking dish; so have everything ready. And, there really is NO sauce in this dish. Just the liquid from the wine and squash, make a delicious sauce.
- Onions and Peppers ... Add 1 teaspoon of the olive oil to medium saute pan; I prefer non-stick for this. Bring the pan to medium high heat, and add the peppers and onions. As I mentioned, I like to add a mix of the bell peppers; but, also add a spicy pepper. Jalapeno if you like it hot, but cubanelle, banana, or even poblano; for a bit less heat. Make sure to remove the seeds and ribs. Saute the vegetables until slightly tender, about 3-4 minutes.
- Squash ... Add the squash, garlic, and another teaspoon of olive oil to the vegetables; and, mix to combine. Add a pinch of red pepper flakes, a pinch of both salt and pepper, citrus seasoning; and, toss to combine. Saute 2 minutes on medium high heat - stirring often. If it seems a bit dry, you can add a little more olive oil.
- Wine ... Add the wine and simmer 1 minute. Reduce the heat to medium and let the squash and peppers finish cooking, and the liquid reduce. Once the vegetables are just about done - approximately 3-5 minutes, check for seasoning. Add additional salt and pepper if necessary.
CHICKEN AND ZUCCHINI STIR FRY - JAMIE COOKS IT UP
From jamiecooksitup.net
Servings 6Total Time 30 minsEstimated Reading Time 3 mins
RECIPE: SUMMER SQUASH STIR-FRY - WHOLE FOODS MARKET
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Servings 4Calories 120 per servingTotal Time 15 mins
- Stir in stock and oregano and simmer gently until liquid has almost evaporated, about 2 minutes.
KUNG PAO TURKEY STIR-FRY RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
5/5 (1)Category Main-DishAuthor Food Network KitchenDifficulty Easy
- Toss the turkey and 1 teaspoon each soy sauce and mirin in a large bowl; set aside. Combine the 3 finely chopped scallions with the garlic and ginger in a small bowl; set aside. Whisk 1 cup water, the remaining 1 tablespoon plus 2 teaspoons each soy sauce and mirin, the vinegar, cornstarch and sugar in another small bowl; set aside.
- Heat a wok or Dutch oven over high heat. Add the peanut oil, then add the dried peppers and stir-fry until lightly browned, 30 seconds. Immediately add the scallion pieces and stir-fry until tender, about 1 minute. Add the peanuts, turkey and the scallion-garlic mixture; stir-fry 20 seconds. Reduce the heat to medium. Add the soy sauce-cornstarch mixture and cook, stirring, until thick and glossy, about 2 minutes. Serve over the rice.
SUMMER SQUASH AND TOMATO STIR FRY | ADVENTURES IN COOKING
From adventuresincooking.com
4.5/5 (4)Total Time 30 minsCategory DinnerCalories 508 per serving
- Place the olive oil in a wok or large cast iron skillet and place over high heat. Add the onions and cooking until softened and lightly golden around the edges, about 5 minutes, stirring every couple minutes. Add the garlic and cook for a minute more.
- In a small bowl, whisk together the soy sauce, oyster sauce, and Thai fish sauce until combined. Set side.
- Add the summer squash, half of the tomatoes, and half the soy sauce mixture and stir to combine. Allow to cook until the tomatoes have softened significantly and released a lot of their moisture, about 7 minutes, stirring every couple minutes.
- Add the rice, the sliced chili, and the remaining soy sauce mixture and stir to combine. Cook until there is no longer any liquid in the bottom of the pan and the rice on the bottom of the pan starts to get crispy, about 5 to 7 minutes more.
STIR-FRIED SPICY CAULIFLOWER AND SUMMER SQUASH - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 20 mins
- Heat a large skillet over medium-high heat. Add the oil and then stir in the onions. Cook for about 2 minutes or until the onions are soft.
- Add the garlic, squash and cauliflower and stir occasionally until the squash and cauliflower are lightly browned and tender, 3 to 5 minutes.
- Stir in the chile-garlic sauce, soy sauce and sesame seed oil. Cook until heated through. Remove from the heat and toss with cilantro.
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From iheartumami.com
Ratings 13Category Main CourseCuisine Asian, Chinese, JapaneseTotal Time 35 mins
- Thinly slice the chicken to between ⅛ and ¼ inch thin. In a large bowl gently mix and combine the chicken with ingredients from coco aminos to baking soda. Set aside in the fridge.
- Dice zucchini and squash to a triangle cube shape that’s a little larger than ½ inch at the widest point. Try to dice them to similar size.
- In a bowl, combine and mix-well stir-fry sauce from rice vinegar to ginger. Set it aside ready to use.
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From lowcarbmaven.com
4.5/5 (2)Total Time 30 minsCategory DinnerCalories 245 per serving
- Preheat a very large saute pan or dutch oven over medium high heat. While the pan is heating, cut the chicken into strips. Pour one tablespoon of oil over the chicken and mix to distribute the oil. Sprinkle 1 tablespoon of the Garlic & Herb Seasoning Blend over the chicken and mix to evenly distribute the seasoning.
- When pan is hot, brown the chicken in batches, cooking completely and removing the chicken to a serving dish as it's browned..
- While the chicken is browning, chop the summer squash and zucchini into large cubes small enough to be eaten without being cut.
- Slice the garlic. Cut the stem and root ends off of the onion and cut into quarters, then cut the quarters into 2-3 wedges each.
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