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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Fresh zucchini and squash really brighten this chicken and rice dish. Garlic and oregano combined with lemon juice add extra hits of flavor the whole family will like. Ingredients:
2-3/4 cups chicken broth, divided |
2 cups uncooked instant rice |
2 teaspoons cornstarch |
1 pound boneless skinless chicken breasts, cut into 1-inch strips |
1 cup sliced yellow summer squash |
1 cup sliced zucchini |
1/2 cup chopped onion |
2 tablespoons prepared herb butter |
1/2 teaspoon minced garlic |
1 teaspoon lemon juice |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. 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. Meanwhile, in a small bowl, combine cornstarch and remaining broth until smooth; set aside.
2. In a large skillet or wok, stir-fry the chicken, yellow squash, zucchini, onion in herb butter for 5 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
3. 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. Yield: 4 servings.
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