Summer Stir Fry
This recipe is a winner winner!
It combines fresh corn, zucchini, tomatoes, and chicken in a delicious glazed stir fry.
This is one of my new favorite recipes. Serve with a crusty bread and you got yourself a great dinner!
2 Tbsp butter
2 Tbsp evoo
4 cloves garlic, minced
3-4 chicken boneless, skinless chicken breast, cut into 1 inch chunks OR 12 whole jumbo shrimp, peeled, deveined, tails left on
2 whole zucchini, diced up
2 ears corn, kernels sliced off
1/2 cup grape tomatoes, sliced in half lengthwise
salt and fresh pepper
chopped fresh herbs- optional, any you like
Heat 1 Tbsp butter and 1 Tbsp evoo in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp or chicken breast (cut up into bite size pieces) add cook until done. Shrimp will take about 3 minutes, chicken will be done when it is no longer pink and reaches an internal temperature of 170 F. Remove to a plate. Do NOT clean skillet.
Add the rest of the butter and oil and heat over medium heat.
Add zucchini slices in a single layer and cook for one minute, tossing once.
Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan and cook for 1 minute. Add grape tomatoes, salt, and pepper, and toss around, then add the chicken or shrimp. Cook for an additional 30 seconds, then remove from heat.
Add chopped herbs over top.
Serve on a big platter.
Recipe Source: Pioneer Woman