Chicken and Walnut Stir-Fry

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By: The Homemakers Test Kitchen

Toss this summery chicken mixture with hot cooked penne and a bit of extra-virgin olive oil, or spoon it over a bed of rice.

Ingredients

1 lb (500 g) boneless skinless chicken breasts or thighs

2 green or yellow zucchini

4 cloves garlic, thinly sliced

1/2 cup (125 mL) walnut halves

1/2 cup (125 mL) fresh mint leaf

Salt, pepper and extra-virgin olive oil

Preparation

Cut chicken into 3/4-inch (2 cm) chunks; sprinkle with 1/4 tsp (1 mL) each salt and pepper. Halve zucchini lengthwise; cut into 3/4-inch (2 cm) pieces.

In nonstick skillet, heat 1 tbsp (15 mL) oil over medium-high heat; stir-fry chicken until browned and no longer pink inside, 5 to 7 minutes. Transfer to plate.

Wipe out skillet; heat 1 tbsp (15 mL) oil over medium-high heat. Fry zucchini, garlic, walnuts and pinch each salt and pepper until zucchini is light golden and tender-crisp, about 4 minutes. Stir in mint and return chicken and any accumulated juices to skillet; stir-fry until hot, about 1 minute.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	309
Protein	30 g
Fat (total)	19 g
Sat. Fat	2 g
Carbohydrate	7 g
Fibre	3 g
Cholesterol	66 mg
Sodium	211 mg
Calcium	4 % RDI
Iron	14 % RDI
Vitamin A	5 % RDI
Vitamin C	10 % RDI
Folate	16 % RDI

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