Stir-fry with chicken and zucchini
Votes: 0
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 287, total fat 17 G., saturated fats 3 G., proteins 27 G., carbohydrates 7 G., fiber 2 G., cholesterol 83 mg, sodium 592 mg, sugar 4 G.
Calories 287, total fat 17 G., saturated fats 3 G., proteins 27 G., carbohydrates 7 G., fiber 2 G., cholesterol 83 mg, sodium 592 mg, sugar 4 G.
Give your usual stir-fry a twist by making it with zucchini, tomatoes, basil, and thyme. Marinate the chicken breast in lemon juice and olive oil for a few minutes before frying, resulting in a juicy and delicious flavor, while the vegetables retain their crispness, vibrant color, and vitamins during the quick stir-fry. Serve the stir-fry with boiled rice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tablespoons freshly squeezed lemon juice
- 4 tablespoons extra-virgin olive oil
- 450 g skinless and boneless chicken breasts, cut into 2 cm strips.
- 2 tsp chopped fresh thyme leaves
- 1 red bell pepper, seeded and chopped
- 2 small zucchinis, halved lengthwise, seeded and cut into 2cm pieces.
- 0.5 cups grape tomatoes
- 2 cloves garlic, finely chopped
- 2 green onions, cut into 5 cm pieces.
- A pinch of red pepper flakes
- 1/2 cup loosely packed fresh basil leaves, thinly sliced
- Hot white rice, for serving
We recommend
Recipes with similar ingredients: chicken breasts, sweet pepper, zucchini, zucchini, grape tomatoes, red pepper flakes, long-grain rice, lemon juice, thyme, basil
Cooking the dish according to the recipe:
- In a large bowl, combine lemon juice with 2 tablespoons of olive oil; season with salt and pepper. Add the chicken, mix well, and let sit at room temperature for 15 minutes.
- Pat the chicken dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons olive oil, then the chicken and thyme. Cook, stirring, until cooked through, about 4 minutes. Transfer with a slotted spoon to a large bowl. Add the bell pepper to the skillet and cook, stirring, until softened, 1-2 minutes. Transfer the pepper to the bowl with the chicken.
- Add the zucchini to the skillet and cook, stirring, until crispy, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, green onions, and red pepper flakes to the skillet and cook, stirring, until golden brown, another 2 minutes. Return the chicken and vegetables to the skillet and season with salt and pepper to taste. Cook, stirring to evenly distribute the ingredients, for about 2 minutes.
- Remove the pan from the heat and stir in the basil. Serve the stir-fry with rice.
Categories:
Recipe collections
Similar recipes
