SUMMER SQUASH STIR-FRY
"With an abundance of squash, green peppers, tomatoes and onion from our garden, this fresh-tasting recipe is both easy and economical to prepare," writes Doris Stein from Ojai, California. For a more substantial side dish, add cubed cooked ham and sprinkle with cheese.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a skillet, saute the zucchini, green pepper and onion in butter until crisp-tender. Stir in the tomato and ham if desired; heat through. Sprinkle with salt and pepper. remove from the heat. Top with cheese if desired; cover and let stand until cheese is melted.
Nutrition Facts : Calories 97 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 68mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein.
SUMMER CHICKEN STIR FRY
This twist on Ree's versatile summer stir fry from her book "Food From My Frontier," is made with shrimp instead of chicken. The key to a successful stir-fry is to have all of your ingredients prepped before you start cooking. The high heat under the pan makes things go quickly - if you stop to prep inbetween, your food will overcook.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the chicken and garlic, then sauté until the chicken is cooked through, about 5 minutes. Remove the chicken to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Next, throw the chicken back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
SUMMER GARDEN CHICKEN STIR-FRY
Make and share this Summer Garden Chicken Stir-Fry recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Remove all visible fat from chicken; cut chicken into 1-inch pieces.
- Spray a large nonstick skillet with cooking spray; heat over med-high heat.
- Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
- Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
- Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
- Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
- Serve over rice.
Nutrition Facts : Calories 190.8, Fat 1.8, SaturatedFat 0.4, Cholesterol 65.8, Sodium 683.5, Carbohydrate 14.2, Fiber 1.7, Sugar 6.2, Protein 29.4
SUMMERY CHICKEN STIR-FRY
Full of fibre and vitamin C ,this chicken dish is much healthier - but just as tasty - as a takeaway
Provided by Good Food team
Categories Buffet, Dinner, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Heat a wok or large frying pan. Add the cashews and fry until toasted. Remove and set aside. Add 1 tbsp oil and the chicken, fry quickly until evenly browned, then remove from the pan.
- Add the remaining oil along with the spring onions and broccoli, and stir-fry quickly for 2-3 mins, then add the peas and Chinese leaves and stir-fry for a further min. Return the chicken to the pan with the hoisin sauce and 6 tbsp water. Bring to the boil, then cover and cook for 5 mins until the chicken is cooked through. Scatter over the nuts to serve.
Nutrition Facts : Calories 420 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 45 grams protein, Sodium 0.78 milligram of sodium
SUMMER CHICKEN STIR-FRY
Dinner for 4 ready in 30 minutes! Serve your family with this chicken and veggies skillet dish served over rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.
- Remove from heat. Stir in tomato. Serve over rice.
Nutrition Facts : Calories 490, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 12 g, TransFat 0 g
SUMMER ZUCCHINI STIR-FRY
A quick and easy stir-fry made with fresh peas, corn and zucchini. It's the perfect summertime, vegetarian side dish.
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Cut kernels off ears of corn. In 12-inch skillet, melt butter over medium heat. Add corn, zucchini, onion and peas. Cook 3 to 5 minutes, stirring occasionally, until vegetables begin to soften.
- Sprinkle Tuscan seasoning, salt and pepper over mixture. Cook about 10 minutes longer, stirring occasionally, until vegetables are tender.
Nutrition Facts : ServingSize 1 Serving
SUMMER STIR FRY
mmm... stir fry... this says summer because of the squash, but you can mix it up and add whatever sounds appealing or is in your kitchen at the time.
Provided by katemonster8
Categories One Dish Meal
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- combine first 5 ingredients in a small bowl, as they are for sauce. set aside.
- cook lentils and rice in separate sauce pans while you are preparing the stir fry. use ratio called for in rice and a 3 c water/ 1 c lentils ratio to cook the lentils.
- meanwhile, in a large pot, saute the onion and garlic in the oil.
- add carrots and celery. stirring occasionally, cook for 2-3 minutes.
- add the remaining vegetables and continue to cook. add the sauce and some water if the vegetables are sticking to the pan.
- cover and simmer for 5 minutes.
- once all components are done, combine in the vegetable pot.
Nutrition Facts : Calories 208.2, Fat 1.5, SaturatedFat 0.2, Sodium 526.4, Carbohydrate 41.4, Fiber 5.7, Sugar 5, Protein 8.2
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- Combine 2 cups herbs, ¼ cup scallions, ginger, and garlic in a mini-processor. Pulse to chop ingredients. Add 4 Tbsp. oil, vinegar, and ¼ cup water and process until a coarse purée forms. Transfer herb sauce to a bowl and stir in sesame seeds. Season to taste with salt and pepper.
- Heat 1 Tbsp. oil in large heavy skillet over medium-high heat until oil just begins to smoke. Add remaining ¼ cup scallions and wheat berries. Stir-fry until wheat berries are golden brown and slightly crunchy, about 3 minutes. Season with salt and pepper. Divide wheat berries among bowls.
- Return skillet to medium-high heat and add remaining 2 Tbsp. oil. Add vegetables, season with salt and pepper, and stir-fry until brightly colored and crisp-tender, about 4 minutes. Add remaining 1 cup herbs and toss to combine. Divide vegetables over wheat berries. Drizzle with herb sauce.
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