Chicken and Zucchini (Serves 2)
I had leftovers from other dishes that needed to be used and was out of onions (an important staple for me). The result was so good, I am sharing it with you. The recipe follows the same basic path as my Pork and Vegetable Stir-Fry, but the zucchini added an important dimension to the flavor.
One pound of boneless, skinless chicken breasts
Extra virgin olive oil
Crushed red pepper flakes
Cut chicken into bite-sized cubes
Slice about 8 inches of zucchini and 6 inches of squash and a good handful of mushrooms
Heat 3-4 tablespoons of olive oil over medium heat in a wok. Add garlic powder and stir-fry for one minute. Add chicken and all vegetables. Add salt and pepper to taste and red pepper flakes to taste. Stir well and cook covered for 10 minutes.
Notes: The last time I ate zucchini, I did not like it. I just tolerated it because it was a vegetable and I wanted to eat my veggies. This time, I actually liked it. I’m not sure zucchini should stand alone as the only vegetable, but it worked really well in this combination.