CHICKEN AND ZUCCHINI STIR-FRY

Chicken and Zucchini Stir-Fry image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons chopped fresh thyme leaves
1 red bell pepper, seeded and chopped
2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces
1/2 cup grape tomatoes
2 cloves garlic, finely chopped
2 scallions, white and green parts, cut into 2-inch-long pieces
Pinch of red pepper flakes
1/2 cup lightly packed fresh basil leaves, sliced
Hot white rice, for serving

Steps:

Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
Remove from the heat and stir in the basil. Serve over rice.

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