Summer Chicken Stir Fry
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 303
- Total Fat
- 9
- Saturated Fat
- 3
- Carbohydrates
- 19
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 38
- Cholesterol
- 115
- Sodium
- 853
- Total: 30 min
- Active: 25 min
Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 pounds boneless skinless chicken breast, cut into 1-inch chunks
4 cloves garlic, minced
2 large zucchinis, diced
2 large ears of corn, kernels removed
3/4 cup red grape tomatoes, sliced in half lengthwise
3/4 cup yellow grape tomatoes, sliced in half lengthwise
Salt and freshly ground black pepper
12 to 18 fresh basil leaves, cut in chiffonade
Parmesan shavings to serve
Juice of 1 lemon
Rice or Pasta, for serving, optional
Directions
- 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.