Shredded Veggie and Chicken Fry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Tbsp good-quality olive oil (divided)
- 4 boneless, skinless Chicken breasts (halves)
- salt (to taste)
- freshly ground Black pepper (to taste)
- ½ cup all-purpose flour (for dredging)
- 2 cloves garlic cloves (peeled and minced)
- 1 Tbsp fresh ginger (finely chopped)
- 2 small Zucchini (rinsed and trimmed)
- 2 small, yellow Summer squash (rinsed and trimmed)
- 1 red Bell pepper (rinsed; trimmed and cut into strips)
- 1 yellow Bell pepper (rinsed; trimmed and cut into strips)
- 1 onion (peeled and sliced)
- 2 carrots (peeled and julienne)
- fresh parsley (to garnish)
Preparation steps
1.
Preheat oven to 350º F. Brush oven-proof baking dish lightly with olive oil.
2.
Rinse chicken under cold running water and pat completely dry with paper towels. Season with salt and pepper. Dredge chicken breasts in flour and shake off any excess. In a large heavy-bottomed skillet, heat 1 tablespoon oil over medium-high heat. Brown the chicken on both sides, about 3 to 5 minutes per side. Transfer chicken to oven-proof baking dish and bake for 12 to 15 minutes, or until the chicken is cooked through.
3.
Meanwhile, heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon oil and carefully swirl to coat the pan. Add the garlic and ginger and cook until fragrant, about 15 seconds. Increase the heat to high; add the vegetables and cook, stirring for several minutes or until vegetables are tender crisp. Season to taste with salt and pepper.
4.
Slice chicken and divide chicken and vegetables between serving plates. Garnish with parsley. Serve.
