Serves: 4
Total Calories: 388
1. Cut chicken into small pieces if large set aside.
2. Cut squash and tomato into bite-size pieces (you will have about 1 1/4 cups squash). Place in individual bowls set aside.
3. In a 10-inch non-stick skillet over medium-high heat, heat oil. When hot, stir in chicken and squash. Add oregano, salt and pepper. Stir-fry for 3 minutes or until chicken is almost done. Add tomato and stir-fry 2 minutes longer or until chicken is no longer pink in center and tomato is heated through.
4. Transfer mixture with juice to a serving dish.
Serve with Chinese noodles or garlic bread and orange sherbet and cookies.
This Harvest Chicken Stir-Fry recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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