Marty'S Chicken-Zucchini Stir-Fry
A quick and flavorful chicken and zucchini stir-fry with a tangy tomato sauce, perfect for spicy, satisfying meals suitable for weeknights or casual gatherings.
Ingredients
Instructions
- Saute chicken chunks in a non-stick skillet until nearly cooked.
- Add chopped onions, zucchini slices, and lemon pepper seasoning to the skillet.
- Stir-fry until vegetables begin to soften.
- Add the can of tomato soup (no water) and a generous sprinkling of cayenne pepper.
- Heat until bubbling and continue to cook until vegetables reach your preferred tenderness.
- Serve over Minute rice.
Tips & Substitutions
For a healthier option, consider substituting skinless chicken thighs for chicken breasts, as they remain moist and flavorful. You can also add bell peppers or snap peas for extra color and nutrition. If you prefer a thicker sauce, try mixing in a tablespoon of cornstarch dissolved in water before adding the tomato soup. For a different flavor profile, experiment with Italian seasoning instead of lemon pepper.
Serving Suggestions
Serve this stir-fry over Minute rice for a quick and easy meal. It pairs beautifully with a side of steamed broccoli or a fresh garden salad to balance the flavors. For a heartier dinner, consider serving with crusty bread to soak up the tomato sauce. This dish is versatile enough to complement other chicken recipes like Chicken Souffle Sandwiches.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave in 30-second intervals, stirring in between, until heated through. Alternatively, you can reheat in a skillet over medium heat, adding a splash of water to prevent sticking. This dish can also be frozen for up to 2 months; just be sure to let it cool completely before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Marty'S Chicken-Zucchini Stir-Fry contains roughly 493 calories, with 19g protein, 63g carbohydrates, and 25g fat. It is an excellent source of vitamin A (116% of the Daily Value), dietary fiber (57% of the Daily Value), and vitamin C (45% of the Daily Value). Note that it is relatively high in sodium, at 575mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first for even cooking. If you're short on time, you can cook the chicken from frozen; just increase the cooking time until it's fully cooked. Always ensure the internal temperature reaches 165°F (75°C) for safety.
What if I don't have tomato soup?
If you don't have tomato soup, you can substitute with crushed tomatoes or tomato sauce. Just season them with a bit of sugar, salt, and spices to mimic the flavor of soup. For a creamy variant, consider adding a splash of cream or a dollop of sour cream at the end of cooking.
Can I make this vegetarian?
Absolutely! To make a vegetarian version, substitute the chicken with firm tofu or tempeh, and add additional vegetables like bell peppers or mushrooms. You can also add chickpeas for protein. The cooking method remains the same, and you'll have a delicious veggie stir-fry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).