Garden Special With Chicken

• 2 cups peas
• 3 cups zucchini
• 3 cups cooked chicken
• 1 tablespoon white wine
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon minced garlic clove
• 1 cup white rice
• 2 cups water

1. In a 2 quart pot mix rice and water, bring to boil, cover and reduce heat to low.
2. (This should take about 20 minutes or so to cook until sticky; take off of heat and set aside (covered) until ready to eat).
3. While rice is cooking, cut 1/3 of zucchini off from top and slice into 1/4" rounds with skin on, peel the rest of the zucchini leaving 4 strips of skin evenly spaced down sides (be careful not to peel too deeply, some green is desirable).
4. Cut this piece into 4 long pieces each with a stripe in the middle and then cut each into 1/4" chunks, each with a spot of skin.
5. This looks nice and holds the fruit together when cooked.
6. In a large skillet, melt butter and add garlic and when it browns a little add oil.
7. Stir and add zucchini and salt and pan fry for 3 minute.
8. Add peas, lemon pepper and wine; stir and cover for 3 minute.
9. Add chicken and cover again, stirring occasionally until all is hot and ready to eat.
10. Place a ball of sticky rice in middle of plate and spoon Garden Special over top or around it to present.

peas, zucchini, chicken, white wine, lemon pepper, salt, butter, olive oil, garlic, white rice, water

Taken from www.food.com/recipe/garden-special-with-chicken-129634 (may not work)