This is another one of those impromptu, throw together dinners that I wouldn’t normally share. However, I have felt convicted lately that I have not been sharing enough of our normal (for us) dinners. I am sharing this not because I think you should replicate this recipe, but so you can apply the concept to food you have on hand. I had leftover rice, a cooked chicken breast, and leftover Asian dressing. I also had green beans, carrots, and squash from the garden.
Flavor is king. I have discovered that I can combine just about anything, even seemingly unrelated ingredients, if I have a flavorful sauce. Earlier in the week I had made a double batch of dressing for my Asian Coleslaw with the intention of making a second batch of coleslaw. I decided against making the coleslaw, so I used the dressing as the sauce for my stir-fry. It provided enough flavor that nobody complained about me slipping squash into the stir-fry.
Easy Stir-Fry with Squash
Yield: 6 servings
1 cup Asian salad dressing
1 medium squash, cut into bite size pieces
2 medium carrots, julienned
1 pound green beans
1 – 2 cups diced, cooked chicken
3 – 4 cups cooked rice
Add vegetables to a large skillet. Pour dressing over the vegetables and toss to coat. Cook over a medium-high heat until the squash is just fork tender, approximately 6 – 8 minutes.
Add cooked chicken to the vegetable mixture and continue cooking over a medium-high flame until the chicken is heated through, approximately 2 minutes.
Serve over rice.