One thing I love about summer is the farmer's market and all of the pretty fruits and vegetables! I know you can buy most of them all year long, but for some reason I love them more in the summer! Last week, we decided to give the grill a rest and cook a yummy chicken stir-fry.
Ingredients:
- Teriyaki sauce
- 2 to 3 tablespoons extra virgin olive oil
- 1 and 1/2 pounds boneless, skinless chicken breast, cut into strips
- salt
- black pepper
- 1 medium onion, thinly sliced
- 1 red bell pepper, stemmed, cored and cut into thin strips {we used several baby peppers instead of one bell pepper}
- 2 cups chicken broth
- 1/2 pound string beans, trimmed and cut
- 1 zucchini, cut into thick pieces
- 1 squash, cut into thick pieces
- Finely grated zest of 2 large lemons
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water
Steps:
- Place chicken, salt, pepper, and Teriyaki sauce {however much you feel needed} in a large bag or container and marinate for 1 to 2 hours. In a large skillet, over medium-high heat, add enough oil to lightly coat the inside. When the oil is hot, add the chicken. Let chicken cook for about 3 to 4 minutes, turning once or twice. Remove chicken from the skillet and set aside.
- Add a little oil to the skillet, then add the onion, bell pepper, zucchini, and squash. Stir-fry the vegetables for 3 to 4 minutes, stirring them every minute or so. Add 1 cup of the chicken broth, green beans, and salt to taste. Cover and reduce the heat to medium or medium-low, allowing the green beans to steam for 3 to 4 minutes, until they become tender. Add the chicken, lemon zest and the remaining cup of chicken broth. Stir to combine, then form a well in the middle of the skillet and add the cornstarch mixture. Increase the heat to medium-high and cook about 3 minutes, until the sauce thickens and the chicken and beans are cooked through. Serve over rice.
Enjoy!
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