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Stir-Fried Chicken & Zucchini

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Submitted by BarbaraBarton

Stir-Fried Chicken and Zucchini recipe

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
WHOLE WHOLE CHICKEN BREASTS *
1
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML BUTTER
or margarine
¼ 1.3
TEASPOON ML GARLIC
minced
1 1
MEDIUM MEDIUM ONIONS
sliced
¾ 340.2
POUND G ZUCCHINI
sliced thinly
½ 226.8
POUND G MUSHROOMS
sliced
½ 118
CUP ML CARROTS
shredded
½ 0.5
EACH LEMON ZEST
grated *
½ 0.5
EACH LEMON JUICE *
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 599 66% from fat
 % Daily Value *
Total Fat 44g 67%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 129mg 5%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 29%
Sugars g
Protein 33g
Vitamin A 122% Vitamin C 72%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 
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