A family recipe from the Azores’ island of St. Michael produced this tender little sugar cookie.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 skinless, boneless chicken breast halves – cut into strips
- 1 cup julienned carrots
- 1 small onion, chopped
- 1 cup fresh sliced mushrooms
- 1 zucchini squash, peeled and cut into 1 inch rounds
- 2 yellow summer squash, peeled and sliced into 1 inch pieces
- ½ cup pecan halves
- 1 teaspoon coarse ground black pepper
Instructions
- Lightly coat the bottom of a nonstick skillet or wok with oil. Over medium heat, cook and stir the chicken strips until lightly brown. Add carrots and onion, and cook for 3 minutes.
- Add mushrooms, zucchini, and squash. Cook until squash begins to soften. Add pecans, and sprinkle season with pepper. Toss in pan for 2 to 3 minutes and serve.
Nutrition Facts
| Calories | 313 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 2 g |
| Sodium | 87 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
very good loved the fact that you could taste the vegetables in this. little pepper and we were all ready to sit done and eat
Very good! I will be making this a lot!
We really liked this, though I did make changes. I left out mushrooms because I don’t like them. I added a lot of garlic, because stir fry needs garlic! The other change was to add some white wine near the end. It deglazed the plan giving the sauce a really nice taste to it. I like stir fry but hate the syrupy sauces so many recipes call for, so this is perfect.
My late wife was always the cook and I didn’t take good notes. I had never made a stir fry and this recipe was really easy. It turned out great and I didn’t change a thing. I got two meals out of it
I leave peel on squash
love this dish
Good, but I agree with others who said it was too bland. And that was after I added ginger, garlic and bell pepper. A little sriracha gave it a nice little. Next time, however, I’ll just stick with the How To Cook Everything stir fry recipe and substitute squash for the vegetable.
Fresh, simple and quick without a sauce. Coarse pepper provided the seasoning.
I used carrots, squash and zucchini from my garden and only used 3 half chicken breasts. Even my husband liked it and he hates vegetables. The pepper and the pecans make a difference. Also, because the vegetables were from my own garden, I only peeled the carrots.
Delicious as is. No need to change a thing. For all those saying it is bland, I don’t agree. The natural flavors of the vegetables combined with the chicken is quite nice. The wonderful thing about cooking is that you can spice it up if you would like to.
I like the basics of this recipe it was really good I used Chicken Ground instead of breast. I also cooked the vegtables and chicken in sunflower oil. And mainly added salt and pepper and served w/rice
It was just okay for me. Not very much flavor.
I have tried several recipes with zucchini and squash with no luck liking any of them, but this recipe was great. I will definitely make again, this is a keeper.
I made this Stir fry recipe and LOVED it! I added Water Chestnuts instead of pecans and added Celery too. I also used Teryaki Sauce(on here from “Kevin”) and added a very small mix of the 2-3inch dried, red and purple peppers(I can’t remember their name, sorry!)that made this dish killer! Good luck andI hope yours tastes as amazing as mine did! Sharon L
Good basic recipe. I use julienned carrots, chopped onion, minced garlice and summer squash (didn’t have shrooms or zucchini) and sauted them in olive oil. Then added a can of Chicken and Rice soup, 1 can water, and 1/2 cup cream. 1/2 tsp kosher salt, fresh ground black pepper, 1/4 tsp ground cumin, 1/4 tsp tumeric and 1/4 tsp curry powder. Also added 1/4 c rice, covered and simmered for 20 min. Added rotisseri shredded chicken at the end. Makes a nice hot chicken, rice and vegetable soup.
Much too bland! I marinated the chicken in soy sauce and cornstarch before stir-frying. Too much pepper and not enough flavor! Halved the pepper and added 1 tsp thyme.
I thought this recipe was great! People need to learn to appreciate the true taste of fresh garden vegetables. I didn’t change anything.
Not great as written … add some teriyaki and serve over noodles, and it’s quite yummy! 🙂
Like others I added spices to this dish…salt, pepper, minced garlic and ginger. Because of all the squash/zucchini it was still kind of bland. I’d suggest seasoning it more heavily. But don’t get me wrong, this dish was really good. Next time I’ll just make a chicken stir fry and add some squash/zucchini.
I’ll give it 5 stars with additions. this is something I make all the time and serve over Jasmine rice. The easiest way to season is with a tablspoon or 2 of soy sauce at the end. I like to add garlic and fresh ginger with the oil at the beginning. If you like it hot, add a diced thai chili. The other way is to take 1 cup chicken broth with 1-2 T of soy sauce and add it to the pan when everything is cooked. Simmer. 2 tsp cornstarch mixed with a little water stirred in to thicken gives it a better consistency. It’s fast, light, healthy, and delicious, just play with asian spices to give it all the flavor you want.
Easy to Make and tasty. I left out the zucchini cuz i didn’t have any so I added more carrots and also a pepper. added some green onions as well to give it more color. Instead of of black pepper I added a black pepper SAUCE which gave it quite a kick. Overall lots of fun and ease. I recommend it!!