Best Herbed Chicken Stir Fry Recipes

HERBED CHICKEN STIR-FRY

Herbed Chicken Stir-Fry image

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.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

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

Steps:

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., 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. , 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.

Nutrition Facts : Calories 387 calories, Fat 9g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 905mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.

HERBED CHICKEN STIR FRY

Herbed Chicken Stir Fry image

another great way to use up some summer squash and zucchini. Recipe from Taste of Home

Provided by Laura Mattingly @lauramay814

Categories Chicken

Number Of Ingredients 12

Ingredients

2-3/4 cup(s) chicken broth; divided
2 cup(s) uncooked rice
2 teaspoon(s) cornstarch
1 pound(s) boneless skinless chicken breasts
1 cup(s) sliced yellow summer squash
1 cup(s) sliced zucchini
1/2 cup(s) chopped onion
2 tablespoon(s) prepared herb butter
1/2 teaspoon(s) lemon juice
1/2 teaspoon(s) dried oregano
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper

Steps:

In a small saucepan, bring 2 cup broth to a boil. Stir in rice. Remove from heat; Cover and let stand for 5 mins.
Meanwhile, in small bowl, combine cornstarch and remaining broth till smooth; set aside. In skillet or wok stir fry chicken in herb butter, yellow squash, zucchini and onion for 5 mins or till chicken is no longer pink. Add Garlic; cook 1 min longer. Stir in lemon juice, oregano, salt and pepper. Stir cornstarch mixture and add to pan. Bring to a boil; Cook and stir for 2 mins. or till thickened. Serve with Rice.