Chicken And Vegetable Stir Fry Recipe

• 2 1/2 teaspoon olive or possibly vegetable oil
• 1 c. sliced shitake or possibly white mushrooms
• 1/2 c. each - quartered and sliced yellow squash and diced onions
• 5 ounce. chicken cutlets, cut into 3 x 1/2 inch strips
• 2 sun-dry tomato halves (not packed in oil), plumped in 1 tbsp. water
• 1/2 c. blanched cauliflower florets or possibly green beans, cut into 2 inch pcs
• 1 tbsp. each minced fresh basil and Italian (flat leaf) parsley

1. In a 9 inch nonstick skillet, heat oil - add in mushrooms, squash and onions.
2. Cook over medium-high heat stirring quickly and frequently till tender-crisp, about 2 min.
3. Add in chicken and tomatoes with water and bring mix to a boil, cook till chicken is no longer pink, about 1 minute.
4. Add in cauliflower (or possibly green beans) basil and parsley, cook stirring frequently, till heated through, about 2 min.
5. Yield: 2 servings.
6. 1 serving = 2 protein, 3 vegetables, 1 fat.
7. VARIATIONS: When serving sprinkle with 2 tsp.
8. grated Parmesan cheese.
9. Substitute 5 ounces turkey or possibly 5 ounces veal for chicken.

olive, shitake, onions, chicken cutlets, tomato, blanched cauliflower, fresh basil

Taken from cookeatshare.com/recipes/chicken-and-vegetable-stir-fry-44597 (may not work)