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Chicken Zucchini Stir Fry Recipe

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This recipe for Chicken Zucchini Stir Fry, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hodge
Added: Monday, July 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless skinless chicken breasts, cut into bite sized pieces
1 large or 2 small zucchini, julianned
1 can (15 oz.) pineapple tidbits, drained (reserve juice)
2 stalks celery, sliced
1 small onion, chopped
2 tbsp. soy sauce
1 tbsp. cornstarch
1-2 tbsp. olive oil
Hot cooked rice

Directions:
Directions:
Combine reserved pineapple juice and soy sauce; add water to make 1 c. Add cornstarch and mix until cornstarch dissolves.Set aside.Heat olive oil in wok over medium-high heat. Add chicken and cook until done. Add onion and celery and continue cooking for 2-3 minutes. Add zucchini and cook for another 1-2 minutes. Add pineapple and pour juice mixture over top. Simmer until sauce thickens and serve over hot cooked rice.

 

 

 

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