How to make it

  • 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
  • Save remaining for another use.

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