Time 25m Yield 4 Number Of Ingredients 5 Steps:
Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside. In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Time 50m Yield 4 serving(s) Number Of Ingredients 14 Steps:
In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings. Cut chicken into 1-inch pieces and add to marinade, stirring to coat. Let stand at room temp. for 30 minutes. Drain chicken, reserving marinade. Preheat wok or large skillet over high heat; add oil. Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet. Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink. Push chicken from the center to the sides of skillet or wok. Stir marinade, and add to center of skillet. Cook and stir until thick and boiling. Add onion mixture and water chestnuts. Cook and stir 1-2 minutes, until heated through. Serve with hot cooked rice.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Season chicken with salt and black pepper. Toss with flour until coated. Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes. Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.
Time 10m Yield 1-2 serving(s) Number Of Ingredients 8 Steps:
Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds and slice rounds into semi-circles. Heat oil in small to medium saucepan. Salt and pepper chicken to taste, and add to oil along with garlic. Add remaining ingredients and bring to a slight boil. Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.
