Tag Archives: squash

Chicken-and-Veggie Stir-fry

I had a nice long three-day weekend this past weekend and got to spend all of Friday with a bunch of my friends eating a lot of soft pretzels and pasta and drinking a lot of beer.  And wine.  And bloody marys.  So, feeling a little heavy on the carbs, I decided I wanted to finish the weekend with something a little lighter, preferably with lots of veggies.  Chicken-and-Veggie Stir-fry turned out to be just what I wanted.

Thinly sliced chicken is cooked and stir-fried with yellow squash, broccoli, green onions and red pepper.  Small additions of lime juice, soy sauce, and chili-garlic sauce adds punches of flavor.  This is a very versatile recipe that could be made with any of your favorite vegetables or even tofu.  The recipe calls for broccolini but I used regular broccoli here and I also reduced the cornstarch on the chicken by less than half when I prepared this.  If you like a slightly crispier coating to your chicken, keep the cornstarch at the full amount.  I also used thinly sliced chicken breasts from my grocery store which cook quickly in stir-fries and are also cheaper than regular chicken breasts.  I really love a brightly colored and visually appealing dish like this, especially when it can be made in one pot.  Serve this over rice, quinoa, or simply eat it plain like I did.

 

The ingredients:

Sprinkle chicken with salt and toss with cornstarch.

Stir-fry the chicken in oil in a large skillet or wok over medium-high heat until golden brown and done, about 5 or 6 minutes.  Transfer the chicken to a plate and keep warm.

Add broccoli and 1/4 cup broth to the pan and cover,  cooking 1 to 2 minutes or until crisp-tender.  Transfer to plate with chicken.

Add remaining oil to the skillet and sauté bell pepper, squash and green onions for 2 minutes or until crisp-tender.

Whisk together 2 teaspoons of cornstarch and remaining 3/4 cup broth until cornstarch dissolves.  Add broth mixture, chicken, and broccoli to bell pepper mixture in skillet.  Cook, stirring often, 1 minute or until liquid thickens.

Stir in lime juice, soy sauce, and chili-garlic sauce.  

Serve over hot cooked rice, quinoa or enjoy as-is.

Additions:  None

Omissions: 

  • 1/2 of the cornstarch

Substitutions:

  • Broccoli

Overall Rating:  Love It

Source:  Southern Living Magazine

Rustic Summer Squash Tart

This rustic tart from Woman’s Day gets its summery name from fresh squash and tomatoes but could easily be replaced with other seasonal veggies throughout the year for an equally good dinner.  Although cranking up the oven to 400 degrees on a 90+ degree day doesn’t seem very summery to me, it was well worth it.  This little tart is…well…simply yummy.  My friend Jodi came over tonight and we ended up eating the whole thing between the two of us!  How good is it?  As Jodi put it, “I want to rub my face in it.”

Additions:  None

Omissions:  None

Substitutions: 

  • Reduced-fat feta cheese for the blue cheese
  • Vine-ripened tomato for plum tomato (but I suggest sticking with plum tomatoes)

Overall Rating:  Love It!

Source:  Woman’s Day Magazine

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