A friend asked me once what my go-to meal was, and I said, “stir fry.” We don’t eat rice with ours to cut back on grains, but feel free to add it if you want. This is my newest stir fry creation, and it is fabulous. Just a note, I don’t measure stuff. If I want more carrots, I add more carrots. If I want less zucchini, I only cut one zucchini. I salt to taste always, and sometimes I don’t add pepper to this dish. The only ingredient that I’m a stickler on is the garlic powder. It is what makes this dish divine. Without it, this would just be another average stir fry, but with too much of it, this would not be palatable. So, just a light dusting of garlic powder, and you’ll be set.
And, lastly, that lettuce came from my garden! Oh and it is super delicious. Watering everyday has really enhanced the flavor. I hope everybody’s gardens provide them with such deliciousness.
- 2-4 T butter
- 6 chicken tenders
- 2-3 carrots, diced
- 1 onion, diced
- 1 yellow squash, diced
- 1-2 zucchini, diced
- 1/2-1 t. salt
- 1/2 t. pepper
- 1/8 t. garlic powder
- In a large frying pan, heat butter over medium heat.
- Add chicken, turning occasionally to cook evenly, and salting.
- Cut chicken into small slices using cooking scissors.
- Add carrots, and cook for about five minutes, stirring occasionally.
- Add onion, yellow squash, and zucchini, and cook until tender. About ten more minutes, stirring occasionally.
- Add salt and pepper to taste and garlic powder. Cook about five more minutes.