Indiana Garden Stir Fry Recipes

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GARDEN CHICKEN STIR FRY



Garden Chicken Stir Fry image

Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.

Provided by Jean McKinney

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Stir-Fry

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
4 skinless, boneless chicken breast halves - cut into strips
1 cup julienned carrots
1 small onion, chopped
1 cup fresh sliced mushrooms
1 zucchini squash, peeled and cut into 1 inch rounds
2 yellow summer squash, peeled and sliced into 1 inch pieces
½ cup pecan halves
1 teaspoon coarse ground black pepper

Steps:

  • Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
  • Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 11.1 g, Cholesterol 71.9 mg, Fat 17.2 g, Fiber 3.9 g, Protein 30 g, SaturatedFat 2.4 g, Sodium 87.4 mg, Sugar 5.2 g

SUMMER GARDEN CHICKEN STIR-FRY



Summer Garden Chicken Stir-Fry image

Chicken stir-fry made with vegetables - perfect for an Asian cuisine that is ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 13

1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
1 cup fat-free chicken broth
3 tablespoons reduced-sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
Hot cooked brown rice, if desired

Steps:

  • Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
  • Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
  • Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
  • In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Nutrition Facts : Calories 200, Carbohydrate 15 g, Cholesterol 70 mg, Fat 1/2, Fiber 4 g, Protein 28 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 8 g, TransFat 0 g

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