Monday, August 1, 2011

Chicken, Green Beans, and Squash Stir Fry

Summer vegetables are in full force. Stir fries are a great way to eat up your garden goodness.

Chicken, Green Beans, and Squash Stir Fry
  • 2 chicken breasts, sliced into thin strips or chunks
  • 2 Tbsp Olive oil
  • 2 garlic cloves, minced
  • 1 cup green beans
  • 1 small squash or zucchini, chopped
  • 1 Tbsp chopped, fresh oregano
  • 1 cup homemade chicken stock, or store bought
  • 1 tsp cornstarch
  • 1 cup uncooked rice
Cook rice according to package directions.

Heat olive oil over medium heat. Add chicken and garlic and cook for about 4-5 minutes.

Add green beans, squash and oregano and cook for another 3-4 minutes or until chicken is no longer pink.

Mix together the stock and cornstarch. Add the mixture to the chicken and vegetables. Stir and bring sauce to a boil. Reduce heat and stir until sauce thickens. About 2-3 minutes.

Serve over cooked rice.

Print recipe for Chicken, Green Beans & Squash Stir Fry.

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This post is linked to $5 Dinner Challenge and Tasty Tuesday at Balancing Beauty and Bedlam and Real Food Wednesday at Kelly the Kitchen Kop.

1 comment:

  1. That stir fry sounds tasty. I have squash coming out my ears here so that sounds like a good way to use some of it up. I'd love for you to come by tomorrow and show off your stir fry at These Chicks Cooked Recipe Spotlight. Have a blessed day :)


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