Garden Chicken Stir Fry

Ingridients

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

1/2 cup pecan halves

1 teaspoon coarse ground black pepper

Directions

Prep 15 m

Cook 20 m

Ready In 35 m

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.