Chicken And Vegetables Oriental – a delicious recipe with chicken breasts, soy sauce, chicken broth, peanut oil, clove garlic, yellow squash. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Skin and bone chicked breasts. Cut meat into bite-sized pieces. Put in glass bowl or shallow dish.
2
Mix soy sauce and chicken broth. Pour over chicken pieces. Stir to coat. Let marinate at least 1 hour.
3
Heat 2 tablespoons peanut oil in large skillet or wok until sizzling hot. Add garlic. Cook 2 minutes. Remove and discard garlic pieces.
4
Remove chicken pieces from soy mixture. Drain on paper towels. Reserve soy mixture. Cook chicken quickly in hot oil, stirring constantly. Remove chicken; keep warm
5
Add remaining 2 tablespoons oil to pan. Heat. Add squash and zucchini. Toss in oil to coat. Push to one side.
6
Add mushrooms and pea pods. Toss to coat with oil. Add chicken pieces and reserved soy sauce mixture.
7
Cover. Reduce heat. Simmer 5 minutes or until vegetables are crisply tender.
217
kcal
Calories
10
g
Fat
6
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole chicken breasts (about 12 ounces), 1/4 cup soy sauce, 1/4 cup chicken broth, 1/4 cup peanut oil (divided), and more.
Yes, Chicken And Vegetables Oriental falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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