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Garden Chicken Stir Fry

Garden Chicken Stir Fry

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Jean McKinney

Jean McKinney

Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 17.2 g
  • 26%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 30 g
  • 60%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 87 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  1. Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
  2. Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JOANIE17
37

JOANIE17

6/23/2003

This WOULD be a good recipe IF it had more seasonings besides a little black pepper! I had to add garlic juice and "Spike" seasoning. It's way too bland without them. I tasted the vegies during each stage of cooking and adding, and did the seasoning then. My husband and my 14 year old son liked it this way, though my husband added even more Spike.

COOKIE 75
34

COOKIE 75

6/23/2003

The adults loved it. I also added celery, water chestnuts and red pepper. The kids turned their noses up at the squash. It just goes to show that they don't know how good something can be.

ANDIEJR
32

ANDIEJR

5/3/2005

I doubled the meat, added 4t of minced garlic and ground black pepper to taste. Next time I will slightly reduce amount of squash- really really yummy after I doctored it a bit. Even my 2 year old ate it. Served with Jasmine rice.

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