Garlic Zucchini Chicken And Corn Recipes

Steps:

• Preheat oven to 425°F.
• In a jar, combine oil, thyme, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Shake well and set aside.
• In a large shallow roasting pan, combine squash and onions with half of the seasoned oil; toss well.
• In a bowl, coat corn and green onions with remaining oil mixture.
• On the rack in the broiler place chicken.
• Sprinkle with remaining 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Plan pan with vegetables on lower rack in oven and the broiler pan with chicken on the top rack.
• Roast for 25- 30 minutes, turning both occasionally.
• Add corn and green onions to vegetable pan.
• Continue roasting until chicken is cooked and vegetables are tender (10-15 minutes), turning occasionally.

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.

Steps:

• In bowl, stir together water, soy sauce, white wine, cornstarch, and seasonings.
• Cut chicken into 1-inch pieces and add to marinade, stirring to coat.
• Let stand at room temp.
• for 30 minutes.
• Drain chicken, reserving marinade.
• Preheat wok or large skillet over high heat; add oil.
• Stir-fry green onion, mushrooms, zucchini, and garlic in hot oil for 2-3 minutes, until tender; remove from skillet.
• Add chicken to skillet; stir-fry for 3-4 minutes, or until no longer pink.
• Push chicken from the center to the sides of skillet or wok.
• Stir marinade, and add to center of skillet.
• Cook and stir until thick and boiling.
• Add onion mixture and water chestnuts.
• Cook and stir 1-2 minutes, until heated through.
• Serve with hot cooked rice.