Here’s another great recipe I discovered today to utilize those summer garden veggies I have stashed in my freezer. I loved the fact that there wasn’t a whole lot of prep to this recipe and it made quite a bit. Yay for leftovers! 🙂
You can check out the original recipe over at http://caloriecount.about.com/chicken-teriyaki-squash-zucchini-recipe-r724408. As usual I made my own alterations to the recipe. 🙂
- 1 pound boneless, skinless chicken breast
- 1 medium onion, cut into strips
- 1 T. onion oil
- 3 C. yellow squash
- 3 C. zucchini
- 1 C. soy sauce
- 1/4 C. water
- Corn starch
- Salt & Pepper
- 1/2 tsp. minced garlic
Cut chicken breasts up into either slim slices or 1-inch cubes. Chop up the squash and zucchini into shape that you like. (Mine were already diced and frozen.) Place onion, olive oil, garlic and chicken into a stir fry skillet or 10-inch non-stick skillet on medium to medium-high heat. Stir these around until chicken is no longer pink and the onion has softened some. Drain the juice from the chicken and add the squash, zucchini, soy sauce and water. Season with salt and pepper to taste. Stir this around on medium heat until the veggies are warmed well but still firm. Thicken sauce with corn starch. Serve over rice or small shell pasta.
Served mine over rice with a spinach, avocado and tomato salad with olive oil and red wine vinegar and Greek seasoning for the dressing. Yumm-O!!!