Summer Chicken Stir Fry

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* Exported from MasterCook *

Recipe By : Judy Bauer

Serving Size : 4

Preparation Method

• 2 tablespoons vegetable oil
• 1 teaspoon hot chili oil
• 1 teaspoon minced garlic
• 4 boneless skinless chicken breasts — cut into bite-sized strips
• 1/2 cup water — or more if needed
• 1/2 teaspoon Italian seasoning
• 1 teaspoon chicken bouillon granules
• 1 medium zucchini — trimmed and julienned
• 1 medium crookneck squash — trimmed, sliced, and the slices quartered
• 2 green onions — chopped
• 1 cup pea pods — trimmed
• 1 medium tomato — seeds removed and diced
• 2 tablespoons butter
• 4 slices bacon — cooked

Heat the vegetable oil and the hot chili oil in a large skillet over medium high heat. Add the chicken strips and garlic. Sautee the chicken and garlic, stirring frequently, until the chicken is just barely pink in the center. (Reduce the heat if the garlic starts to brown.)

Add the 1/2 cup water to the skillet. Sprinkle the Italian seasoning and chicken bouillon granules over the skillet and stir to combine and dissolve. Add the julienned zucchini, sliced and quartered crookneck squash, chopped green onions, and trimmed pea pods. Continue to cook, stirring frequently, until the vegetables are crisp-tender and the chicken is completely cooked.

Add a little more water to the skillet if all the water evaporates, but do so a tablespoon at a time. You want all the water evaporated by the time the vegetables are crisp- tender.

Add the chopped tomato and butter, tossing just until the butter is melted and the tomato is heated through.

Divide the chicken/vegetable mixture onto 4 plates and crumble one slice of bacon over each serving.

Serves 4.

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Per Serving (excluding unknown items): 439 Calories; 19g Fat (39.7% calories from fat); 58g Protein; 6g Carbohydrate; 2g Dietary Fiber; 158mg Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 8 Lean Meat; 1 Vegetable; 3 Fat.