Recipe

Herbed Chicken Stir-fry Recipe

Add Step-by-Step Photos	Nancerose / All my dishes 1 year, 2 months ago Fresh zucchini and squash brighten this chicken-and-rice dish. Seasoned with garlic, oregano and lemon juice, it has a flavorful taste the whole family will like. Prep:25m Cook:30m Servings:4	Nancerose
	herb chicken stir fry

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Ingredients

2 3/4 cups chicken broth (stock), divided

2 cups uncooked instant rice

2 tsp cornstarch

1 lb boneless skinless chicken breasts, cut into 1-inch strips

1 cup sliced yellow summer squash

1 cup sliced zucchini

1/2 cup chopped onion

1/2 tsp minced garlic

2 tbsp prepared herb butter

1 tsp lemon juice

1/2 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Directions

In a small saucepan, bring 2 cups broth to a boil. Stir in rice. Remove from the heat; cover and let stand for 5 minutes. In a small bowl, combine cornstarch and remaining broth until smooth; set aside.

In a large skillet or wok, stir-fry the chicken, yellow squash, zucchini, onion and garlic in herb butter for 5 minutes or until lightly browned. Stir in the lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

(Herbed Butter)

1/4 cup butter, softened

1/2 tsp dried parsley flakes

1/2 tsp dried oregano

1/4 tsp garlic powder

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