Harvest Chicken Stir-Fry

Serves: 4
Total Calories: 394


1 pound chicken nuggets uncooked skinless
2 zucchini small yellow summer or zucchini squash
1 tomato firm medium
1 1/2 tablespoons vegetable oil
1/2 teaspoon oregano
3/4 teaspoon salt
1/4 teaspoon black pepper


Cut chicken into small pieces if large set aside.

Cut squash and tomato into bite-size pieces (you will have about 2 1/2 cups squash). Place in individual bowls set aside.

In a 10-inch non-stick skillet over medium-high heat, heat oil. When hot, stir in chicken and squash. Add oregano, salt and pepper. Stir-fry for 3 minutes or until chicken is almost done. Add tomato and stir-fry 2 minutes longer or until chicken is no longer pink in center and tomato is heated through.

Transfer mixture with juice to a serving dish.

Serve with Chinese noodles or garlic bread and orange sherbet and cookies.

Nutritional Facts:

Serves: 4
Total Calories: 394
Calories from Fat: 237

This Harvest Chicken Stir-Fry recipe is from the Cooking On The Run Cookbook. Download this Cookbook today.

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