Italian Chicken and Vegetable Stir Fry
Ingredients
The chicken
-
1½
pounds
boneless-skinless chicken breast
The vegetables
-
12
ounces
summer squash
-
12
ounces
zucchini
-
1
medium
red or green bell pepper
-
1
large clove
garlic
-
4
ounces
onion
-
10
ounces
tomato
The seasoning and oils
-
2
tablespoons
Garlic and Herb Seasoning Blend
-
2
tablespoons
olive oil
-
1
stick
butter
-
½
cup
white wine
-
¼
cup
water
-
1
teaspoon
chicken base or bouillon cube
Instructions
- Preheat a large sauté pan or Dutch oven over medium-high heat.
- Cut the chicken into strips and mix with one tablespoon of oil and one tablespoon of seasoning.
- Brown the chicken in batches and remove it to a serving dish once cooked.
- Chop the summer squash and zucchini, slice the garlic, and cut the onion and bell pepper.
- Add onion and garlic to the pan with water, wine, and bouillon, scraping up browned bits.
- Cook onions until halfway done, then add the remaining vegetables and cover for 5 minutes.
- Stir, place the chicken on top of the vegetables, cover again for another 5 minutes.
- Add butter and remaining seasoning, stir to melt and coat everything.
- Adjust cooking time if you prefer softer vegetables, and adjust seasoning to taste.
- For a thicker sauce, remove chicken and veggies, simmer the sauce, then pour over.
Nutrition Facts (estimated)
Servings
8
Calories
245
Total fat
16g
Total carbohydrates
7g
Total protein
17g
Sodium
mg
Cholesterol
mg
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