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There is nothing dietetic tasting about this dish; it just happens to be low fat. Be careful not to overcook the chicken or it can get too dried out.
3 boneless, skinless chicken breasts
1 onion, chopped
2 medium zucchini, sliced
1/2 yellow pepper, thinly sliced
1/2 red pepper, thinly sliced
1/2 orange pepper, thinly sliced
3 large portobello mushrooms
2 garlic cloves, crushed, or 2 cubes Gefen Frozen Garlic
3 tablespoons light soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon dried basil
1 teaspoon Splenda (optional)
Cut chicken into bite-size pieces. Combine ingredients for marinade in a small bowl. Place chicken into a medium bowl and pour half of the marinade over it. Cover with plastic wrap and refrigerate for two hours.
Place the cut vegetables into a zip-top bag and add the remaining marinade. Mix well. Place the bag in the refrigerator for at least one hour.
Spray a large saucepan or wok with cooking spray. Place the chicken pieces into the pan for one minute. Stir well and let cook for one minute more. Remove from the pan.
Empty the contents of the Ziploc bag into the pan and let the vegetables sauté for six to eight minutes, stirring occasionally. Add the cooked chicken pieces and sauté on medium-high heat for five minutes more. Serve immediately.
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