Ingredients
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4 boneless skinless chicken breasts, cut into thin strips
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2 teaspoons vegetable oil
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2 teaspoons butter or 2 teaspoons margarine
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1 medium onion, sliced
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1/4 teaspoon minced garlic
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3/4 lb zucchini, thinly sliced
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1/2 lb yellow squash, thinly sliced
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1 lemon, juice and zest of
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2 cups cooked rice
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1/2 cup walnut halves
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ground black pepper
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1/2 cup shredded carrot
Instructions
- Season chicken with pepper to taste.
- In large skillet, stir-fry in oil until lightly browned and tender. Remove chicken from pan and set aside.
- Add butter to pan and stir-fry onion and garlic until onion is just tender.
- Add zucchini, squash, and carrot and stir-fry over medium heat for 3 minutes.
- Add chicken and heat through.
- Stir in lemon peel, lemon juice and (optional) walnut halves. Toss to mix.
- Serve over hot cooked rice.