Chicken and Summer Squash

A recipe from our local paper.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  lb boneless skinless chicken
• 2  medium  yellow squash, sliced
• 2  medium zucchini, sliced
• 1  medium onion, chopped
•  salt and pepper
• 1⁄2 teaspoon  minced garlic
• 2  tablespoons soy sauce
• 2  cups cooked brown rice

Directions

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.