Garden Chicken Stir Fry

Rating: 3.9 stars
41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2

Garden vegetables sauteed in extra virgin olive oil and then tossed together with stir fried chicken breasts and whole pecans. This recipe is good by itself, or on a bed of rice or salad greens.

By Jean McKinney
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.

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  • Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.

Nutrition Facts

Per Serving:
312 calories; 17.2 g total fat; 72 mg cholesterol; 87 mg sodium. 11.1 g carbohydrates; 30 g protein; Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

COOKIE 75
Rating: 5 stars
06/23/2003
The adults loved it. I also added celery water chestnuts and red pepper. The kids turned their noses up at the squash. It just goes to show that they don't know how good something can be. Read More
Helpful
(36)

Most helpful critical review

JOANIE17
Rating: 1 stars
06/23/2003
This WOULD be a good recipe IF it had more seasonings besides a little black pepper! I had to add garlic juice and "Spike" seasoning. It's way too bland without them. I tasted the vegies during each stage of cooking and adding and did the seasoning then. My husband and my 14 year old son liked it this way though my husband added even more Spike. Read More
Helpful
(39)
41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
COOKIE 75
Rating: 5 stars
06/23/2003
The adults loved it. I also added celery water chestnuts and red pepper. The kids turned their noses up at the squash. It just goes to show that they don't know how good something can be. Read More
Helpful
(36)
JOANIE17
Rating: 1 stars
06/23/2003
This WOULD be a good recipe IF it had more seasonings besides a little black pepper! I had to add garlic juice and "Spike" seasoning. It's way too bland without them. I tasted the vegies during each stage of cooking and adding and did the seasoning then. My husband and my 14 year old son liked it this way though my husband added even more Spike. Read More
Helpful
(39)
COOKIE 75
Rating: 5 stars
06/23/2003
The adults loved it. I also added celery water chestnuts and red pepper. The kids turned their noses up at the squash. It just goes to show that they don't know how good something can be. Read More
Helpful
(36)
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ANDIEJR
Rating: 4 stars
05/03/2005
I doubled the meat added 4t of minced garlic and ground black pepper to taste. Next time I will slightly reduce amount of squash- really really yummy after I doctored it a bit. Even my 2 year old ate it. Served with Jasmine rice. Read More
Helpful
(34)
Bryan
Rating: 2 stars
08/03/2003
Dry and tasteless. Good for a low-fat meal but it definitely needs more flavor. Read More
Helpful
(21)
THUNDERSCHULTZ
Rating: 3 stars
07/17/2005
Tasted a little bland. Seemed like it needed a sauce. Read More
Helpful
(16)
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MAMACIA
Rating: 5 stars
08/31/2005
I love this recipe. Great taste and easy to make. you all should try it. Read More
Helpful
(16)
AngieHenegar
Rating: 5 stars
06/23/2003
Delicious! I was looking for a quick and light recipe to make on warmer evenings. This dish uses many of my favorite vegetables and the pecans give a wonderful sweetness when paired with the Vadalia onions. A must try dish! Read More
Helpful
(15)
LYON66
Rating: 3 stars
06/23/2003
A great quick meal Read More
Helpful
(13)
TERRYFOO
Rating: 4 stars
06/23/2003
Very tasty and easy to make. Read More
Helpful
(13)
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