Stir-Fried Chicken & Zucchini
Stir-Fried Chicken and Zucchini recipe
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
|
*
|
|
black pepper
|
*
|
||
| 2 | tablespoons |
vegetable oil
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ¼ | teaspoon |
garlic
minced |
|
| 1 | medium |
onions
sliced |
|
| ¾ | pound |
zucchini
sliced thinly |
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | cup |
carrots
shredded |
|
| ½ |
lemon zest
grated |
*
|
|
| ½ |
lemon juice
|
*
|
|
| ½ | cup |
walnuts
halved |
|
|
rice, cooked
hot, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken breasts
|
*
|
| 1 | x |
black pepper
|
*
|
| 3E+1 | ml |
vegetable oil
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 1.3 | ml |
garlic
minced |
|
| 1 | medium |
onions
sliced |
|
| 340.2 | g |
zucchini
sliced thinly |
|
| 226.8 | g |
mushrooms
sliced |
|
| 118 | ml |
carrots
shredded |
|
| 0.5 | each |
lemon zest
grated |
*
|
| 0.5 | each |
lemon juice
|
*
|
| 118 | ml |
walnuts
halved |
|
| 1 | x |
rice, cooked
hot, optional |
*
|
Directions
Chicken should be skinned, boned and cut into thin strips.
Season chicken with pepper to taste.
In large skillet, stir-fry chicken in oil until lightly browned and tender.
Remove chicken from pan and set aside.
Add butter to pan and stir-fry garlic and onion until onion is just tender.
Add zucchini, mushrooms and carrot and stir-fry over medium heat 3 minutes.
Add chicken and heat through. Stir in lemon peel and juice and walnut halves.
Toss to mix.
Serve over hot rice, if desired.
