Chicken and Summer Squash

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READY IN: 25mins
Recipe by Chris Reynolds

A recipe from our local paper.

Ingredients Nutrition


  1. Chop chicken into bite size pieces. Salt and pepper lightly. Heat 1 tbsp oil in a non-stick skillet and stir-fry chicken until almost done. Drain.
  2. Add the squash, zucchini, onion, and garlic. If needed, add about 2 tbsp more oil.
  3. Cover, stirring occasionally, adjusting heat as necessary. When the vegetables are soft, add 2 tbsp soy sauce. Simmer a few more minutes.
  4. Divide between 4 plates, each over 1/2 C rice.

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