Oriental Spring Chicken w/Zucchini and Corn

August 27, 2013
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  • Serves 4
Author Notes

Summertime in the South brings fresh zucchini and squash at lower prices and that's when I start making lots of stir-fries containing these delicious vegetables!This is one little quick one that I like to fix for a light summer dinner. I serve steamed mantou (a simple Chinese steamed bread made with flour, water, yeast and a pinch of sugar). For dessert it's usually a fresh salad made with mango, pineapple and mandarin orange, tossed with a little honey and lemon. My friends like this for lunch as well, and it sits lightly on the tummy when we plan on going to the beach or down to River Street for a walk afterwards. —BeijingRose

What You'll Need
  • 1 1/2 pounds boneless, skinless chicken breasts
  • 4 zucchini, sliced
  • 1 cauliflower, florets removed, with leaves
  • 1 can yellow whole kernel corn
  • 2 tablespoons sesame seed oil
  • juice of one lemon half
  • 1/2 sliced onion
  • 1 packet chicken bouillon
  • 1 tablespoon garlic powder
  • chopped fresh cilantro for garnish
  • toasted sesame seeds for garnish
  1. Cook the chicken breasts in 3/4 cup of water with the lemon juice and chicken bouillon added, until done. Cut into small chunks. Retain the broth, and put the chicken aside.
  2. In a medium bowl toss the zucchini, onion, cauliflower florets & leaves, with the sesame seed oil and garlic powder, and stir-fry lightly until vegetables are just tender. Toss in the chicken with broth and the corn, stir-fry 2 minutes, then serve with rice.

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