Chicken and Squash Stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
2 1/4 lbs chicken (about 4 boneless, skinless breasts), cut into bite size strips2 tsp olive oil, extra virgin1 medium red onion, sliced3 teaspoon garlic, minced (or 3 cloves)1 c zucchini, julienned1 c yellow squash, julienned1/2 cup carrot, shredded1 tsp lime juice1/2 c white cooking wine1/2 c water1 T Braggs liquid aminos1/2 c walnuts, chopped
In wok or deep skillet, saute (medium heat) garlic and onion till just tender.
Add chicken and stir-fry till no longer pink.
Add zucchini, squash, and carrot; stir-fry for 3 minutes.
Mix juice, wine, water, and aminos and add to the stir-fry; simmer for 1 minute.
Stir in walnuts; toss to mix.
Serving Size: 9 servings: 4 oz of chicken and 1 c brown rice in each serving
Number of Servings: 9
Recipe submitted by SparkPeople user RMCOLBURN_73.
Add chicken and stir-fry till no longer pink.
Add zucchini, squash, and carrot; stir-fry for 3 minutes.
Mix juice, wine, water, and aminos and add to the stir-fry; simmer for 1 minute.
Stir in walnuts; toss to mix.
Serving Size: 9 servings: 4 oz of chicken and 1 c brown rice in each serving
Number of Servings: 9
Recipe submitted by SparkPeople user RMCOLBURN_73.
Nutritional Info Amount Per Serving
- Calories: 218.7
- Total Fat: 9.0 g
- Cholesterol: 65.7 mg
- Sodium: 186.7 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.3 g
- Protein: 27.7 g
Member Reviews