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Stir-Fried Chicken & Zucchini

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Recipe

Stir-Fried Chicken and Zucchini recipe

Yield

2
servings

Prep

10
min

Cook

20
min

Ready

30
min

Ingredients

Amount Measure Ingredient Features
2 whole chicken breasts
*Camera
black pepper
*Camera
2 tablespoons vegetable oil
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2 tablespoons butter
or margarine
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¼ teaspoon garlic
minced
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1 medium onions
sliced
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¾ pound zucchini
sliced thinly
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½ pound mushrooms
sliced
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½ cup carrots
shredded
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½ lemon zest
grated
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½ lemon juice
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½ cup walnuts
halved
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rice, cooked
hot, optional
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Ingredients

Amount Measure Ingredient Features
2 whole chicken breasts
* Camera
1 x black pepper
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30 ml vegetable oil
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30 ml butter
or margarine
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1.3 ml garlic
minced
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1 medium onions
sliced
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340.2 g zucchini
sliced thinly
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226.8 g mushrooms
sliced
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118 ml carrots
shredded
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0.5 each lemon zest
grated
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0.5 each lemon juice
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118 ml walnuts
halved
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1 x rice, cooked
hot, optional
* Camera

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 59966% 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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