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Ingredients
- 2 whole chicken breasts (about 12 ounce. each)
- 1/4 c. soy sauce
- 1/4 c. chicken broth
- 1/4 c. peanut oil, divided
- 1 clove garlic, quartered
- 2 sm. yellow squash, sliced
- 1 med. zucchini, sliced
- 1/4 pound mushrooms, sliced
- 1 pkg. (6 ounce.) frzn pea pods, thawed
Directions
- Skin and bone chicken breasts. Cut meat into bite size pcs. Put into glass bowl or possibly shallow dish.
- Mix soy sauce and chicken broth. Pour over chicken pcs. Stir to coat. Let marinate 1 hour.
- Heat 2 Tbsp. peanut oil in skillet or possibly wok till sizzling warm. Add in garlic. Cook 2 min. Remove and throw away garlic.
- Drain chicken pcs; reserve soy mix. Cook chicken quickly in warm oil, stirring constantly. Remove chicken; keep hot.
- Add in 2 Tbsp. oil to pan. Heat. Add in squash and zucchini. Toss to coat. Push to one side. Add in mushrooms and pea pods; toss. Add in chicken and reserved soy mix. Cover. Reduce heat. Simmer 3 min or possibly till vegetables are crisply tender. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 305 | |
| Calories from Fat 181 | 59% |
| Total Fat 20.41g | 26% |
| Saturated Fat 4.22g | 17% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 1019mg | 42% |
| Potassium 623mg | 18% |
| Total Carbs 11.62g | 3% |
| Dietary Fiber 3.5g | 12% |
| Sugars 4.9g | 3% |
| Protein 20.01g | 32% |
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