Fresh Vegetable Stir-Fry

1 tablespoon olive oil
4 boneless skinless chicken breast, sliced into thin strips
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1 tablespoon olive oil
3 medium to large carrots, julienned
2 cups frozen, shelled edamame, thawed slightly
1 green zucchini, sliced into 2" strips
1 golden zucchini, sliced into 1" wedges
1 thinly sliced green onion
1/2 teaspoon salt

Heat wok or stir-fry pan over medium high heat. Add 1 tablespoon of olive oil and sliced chicken. Saute for two minutes adding minced garlic, salt, pepper, and ginger. Continue to saute until chicken is no longer pink. Remove from pan and set aside. Return pan to heat, add 1 tablepoon of olive oil, julienned carrots and edamame. Saute for two minutes, adding 1/2 teaspoon salt. Add both zucchinis and green onion. Drizzle with additional olive oil if necessary. Cook until zucchini is fork tender. Return chicken to pan and stir to combine and reheat. Serve hot over cooked rice. Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user AUNTEP.