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Herbed Chicken Stir-Fry

Total Time

Prep/Total Time: 25 min.


4 servings

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.


  • 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


  1. 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.
  2. 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.
  3. 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

1 each: 387 calories, 9g fat (4g saturated fat), 78mg cholesterol, 905mg sodium, 46g carbohydrate (3g sugars, 2g fiber), 29g protein.

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