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Recipe courtesy of Food Network Kitchen

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Total:: 30 min
Prep:: 15 min
Cook:: 15 min

Ingredients

4 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh thyme
Kosher salt and freshly ground black pepper
Pinch of red pepper flakes
1 pound chicken or turkey breast, cut into 1-inch pieces
1 small onion, cut into 3/4-inch dice (about 1 cup)
1 red bell pepper, seeded and cut into 3/4-inch dice (about 1 cup)
2 cloves garlic, minced
2 small summer squash, seeds removed and cut into a 3/4-inch dice (about 1 1/2 cups)
8 to 10 small cherry tomatoes, mixed colors
1/3 cup loosely packed fresh basil leaves
Rice, for serving

Directions

Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.

Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.

My Private Notes

Name: Turkey or Chicken, Summer Squash and Tomato Stir-Fry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Ingredients: 4 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh thyme; Kosher salt and freshly ground black pepper; Pinch of red pepper flakes; 1 pound chicken or turkey breast, cut into 1-inch pieces; 1 small onion, cut into 3/4-inch dice (about 1 cup); 1 red bell pepper, seeded and cut into 3/4-inch dice (about 1 cup); 2 cloves garlic, minced; 2 small summer squash, seeds removed and cut into a 3/4-inch dice (about 1 1/2 cups); 8 to 10 small cherry tomatoes, mixed colors; 1/3 cup loosely packed fresh basil leaves; Rice, for serving

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Turkey or Chicken, Summer Squash and Tomato Stir-Fry

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53