Recipe by 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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extra virgin olive oil
skinless, boneless chicken breast halves - cut into strips
fresh sliced mushrooms
zucchini squash, peeled and cut into 1 inch rounds
yellow summer squash, peeled and sliced into 1 inch pieces
coarse ground black pepper
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
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.
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.
Dry and tasteless. Good for a low-fat meal, but it definitely needs more flavor.
I love this recipe. Great taste and easy to make. you all should try it.
Tasted a little bland. Seemed like it needed a sauce.
Delicious! I was looking for a quick and light recipe to make on warmer evenings. This dish uses many of my favorite vegetables and the pecans give a wonderful sweetness when paired with the Vadalia onions. A must try dish!
A great quick meal
* Percent Daily Values are based on a 2,000 calorie diet.
Garden Chicken Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 155
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