Stir-fried Chicken With Vegetables

Name: Stir-fried Chicken With Vegetables
Yield: Makes 4 servings
Ingredients: 2 whole skinless, boneless chicken breasts; 2 carrots; 1 small yellow squash or zucchini; 1/2 medium red pepper; 1/2 medium purple onion, sliced; 4 TB. vegetable oil; 2 cloves garlic, finely chopped; 2 TB. chopped fresh basil or 1 tsp. dried; 1 TB. chopped fresh oregano or 1/4 tsp. dried; 1/4 cup white wine; salt and freshly ground black pepper

From: The Complete Idiot's Guide to American Cooking

Servings: Makes 4 servings

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Ronnie's Notes

The Chinese stir-fry technique is perfect for all kinds of tender foods that cook quickly, like the chicken and vegetables in this recipe.

Prep time: less than 30 minutes

Region: Innovation

Ingredients

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Scale Recipe

2 whole skinless, boneless chicken breasts
2 carrots
1 small yellow squash or zucchini
1/2 medium red pepper
1/2 medium purple onion, sliced
4 TB. vegetable oil
2 cloves garlic, finely chopped
2 TB. chopped fresh basil or 1 tsp. dried
1 TB. chopped fresh oregano or 1/4 tsp. dried
1/4 cup white wine
salt and freshly ground black pepper

Instructions

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Cut the chicken, carrots, squash and red pepper into thin strips.

of the vegetable oil in a wok or skillet.

Add the chicken and stir-fry over moderate heat for or until it is white and has almost cooked through.

Dish out the chicken and set it aside.

Heat the remaining oil in the pan.

Add the carrots and stir-fry for .

Add the squash, red pepper and onion and stir-fry for .

Add the garlic, basil and oregano and stir-fry for another minute or until the vegetables are tender but still crispy.

Return the chicken to the pan.

Pour in the white wine, sprinkle with salt and pepper and stir-fry for another minute.

HOT TIP: if you use dried herbs, add them when you begin to stir-fry the chicken.

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