Summer Garden Stir Fry
"I've had this recipe so long that I can't even remember where I first got it from. I rarely make it any longer now that I've moved to Canada, and its so hard to find summer squash here. It's a great simple stir fry."
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 chicken breasts
- 14.79 ml vegetable oil
- 1 small vidalia onion, sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 2 small yellow squash, sliced
- 1 garlic clove, minced
- 4.92 ml dried basil
- 4.92 ml dried oregano or 4.92 ml parsley
- 236.59 ml tomato juice
directions
- Cut chicken into strips, and season with salt and pepper. Heat oil in skillet, and add chicken, browning on all sides. Remove, and set aside. Add onions and peppers; saute until softened. Add squash and garlic; saute another few minutes. Season vegetables with salt and pepper to taste. Add herbs, tomato juice, and browned chicken. Cook until heated through. Serve over rice.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cat Berner
Edmonton, 48
I'm a first generation Florida native, having grown up in a small town right on the edge of the Everglades. My family is originally from Georgia, and I come from a long line of great Southern cooks! Growing up, we didn't have much money, so most of the meat on the table came from what my dad hunted and killed. He swears that when I was little I used to eat the crunchy toes off deep fried frog legs. Thankfully my palate is a bit more sophisticated now! The kitchen was definitely my mother's domain, so if my sister and I were ever in the kitchen it was usually just to snatch a bit of whatever Mom was cooking! It wasn't until I moved away to college that I really started to enjoy cooking myself.
<br>While I'm all for 30-minute meals and quick dinners, I get my greatest satisfaction from meals where I can slow down and really enjoy the cooking process. Isn't that what it should be all about? If you're just rushing through, you can't really connect with the food itself.
<br>Now that I live in Canada(husband is Canadian) I've been exposed to many new ethnic cuisines, which I love to experiment with. But the foods of my childhood will always be what's closest to my heart.
