Title: Stir-Fried Chicken and Zucchini
Categories: Poultry Main
Yield: 4 Servings
| 2 | | Whole chicken breasts * |
| | | Pepper |
| 2 | tb | Oil |
| 2 | tb | Butter or margarine |
| 1/4 | ts | Minced garlic |
| 1 | | Medium onion; sliced |
| 3/4 | lb | Zucchini; thinly sliced |
| 1/2 | lb | Mushrooms; sliced |
| 1/2 | c | Shredded carrot |
| 1/2 | | Lemon's grated peel &juice |
| 1/2 | c | Walnut halves |
| | | Hot cooked rice (optional) |
*Note: Chicken should be skinned, boned and cut into thin strips. Season
chicken with pepper to taste. In large skillet, stir-fry chicken in oil
until lightly browned and tender. Remove chicken from pan and set aside.
Add butter to pan and stir-fry garlic and onion until onion is just tender.
Add zucchini, mushrooms and carrot and stir-fry over medium heat 3 minutes.
Add chicken and heat through. Stir in lemon peel and juice and walnut
halves. Toss to mix. Serve over hot rice, if desired.