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.

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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

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 All Reviews

Most helpful positive review

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
(36)

Most helpful critical review

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
(39)
41 Ratings
  • 5 star values: 17
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 5
  • 1 star values: 2
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
(39)
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
(36)
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
(34)
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Rating: 2 stars
08/03/2003
Dry and tasteless. Good for a low-fat meal but it definitely needs more flavor. Read More
(21)
Rating: 3 stars
07/17/2005
Tasted a little bland. Seemed like it needed a sauce. Read More
(16)
Rating: 5 stars
08/31/2005
I love this recipe. Great taste and easy to make. you all should try it. Read More
(16)
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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
(15)
Rating: 3 stars
06/23/2003
A great quick meal Read More
(13)
Rating: 4 stars
06/23/2003
Very tasty and easy to make. Read More
(13)