Chicken Squash Stir Fry Recipe – 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 chicken breasts.
2
Cut meat into bite size pcs.
3
Put into glass bowl or possibly shallow dish.
4
Mix soy sauce and chicken broth.
5
Pour over chicken pcs.
6
Stir to coat.
7
Let marinate 1 hour.
8
Heat 2 Tbsp.
9
peanut oil in skillet or possibly wok till sizzling warm.
10
Add in garlic.
11
Cook 2 min.
12
Remove and throw away garlic.
13
Drain chicken pcs; reserve soy mix.
14
Cook chicken quickly in warm oil, stirring constantly.
15
Remove chicken; keep hot.
16
Add in 2 Tbsp.
17
oil to pan.
18
Heat.
19
Add in squash and zucchini.
20
Toss to coat.
21
Push to one side.
22
Add in mushrooms and pea pods; toss.
23
Add in chicken and reserved soy mix.
24
Cover.
25
Reduce heat.
26
Simmer 3 min or possibly till vegetables are crisply tender.
212
kcal
Calories
10
g
Fat
5
g
Carbs
26
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 ounce. each), 1/4 c. soy sauce, 1/4 c. chicken broth, 1/4 c. peanut oil, divided, and more.
Yes, Chicken Squash Stir Fry Recipe 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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