2 large carrots, cut into 1/8-inch slices (2 cups)
1 medium zucchini, cut into 1/8-inch slices (2 cups)
2 tablespoons soy sauce
8 medium green onions, sliced (1/2 cup)
2 cups shredded sharp Cheddar cheese (8 oz)
Optional: Use more veggies! Add in cut up broccoli and/or cut up green beans. A great way to use the stem of the broccoli. Just peel and dice. If using, just add in when you add in the carrots and zucchini.
1
Heat 12-inch nonstick skillet over medium high heat. Add oil; tilt skillet to coat bottom. Add chicken; cook 4 to 5 minutes or until no longer pink in center, stirring frequently. Remove from skillet; cover to keep warm.
2
In same skillet, cook carrots and zucchini 5 minutes or until crisp-tender, stirring frequently. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce. Remove from heat.
3
Sprinkle with onions and cheese. Cover; let stand 2 minutes to melt cheese.
2 large carrots, cut into 1/8-inch slices (2 cups)
1 medium zucchini, cut into 1/8-inch slices (2 cups)
2 tablespoons soy sauce
8 medium green onions, sliced (1/2 cup)
2 cups shredded sharp Cheddar cheese (8 oz)
Optional: Use more veggies! Add in cut up broccoli and/or cut up green beans. A great way to use the stem of the broccoli. Just peel and dice. If using, just add in when you add in the carrots and zucchini.
Directions
1
Heat 12-inch nonstick skillet over medium high heat. Add oil; tilt skillet to coat bottom. Add chicken; cook 4 to 5 minutes or until no longer pink in center, stirring frequently. Remove from skillet; cover to keep warm.
2
In same skillet, cook carrots and zucchini 5 minutes or until crisp-tender, stirring frequently. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce. Remove from heat.
3
Sprinkle with onions and cheese. Cover; let stand 2 minutes to melt cheese.
