Ingredients
1/4 cup olive oil
1 lb boneless chicken breast cube
1 med onion cut into 1/4-in sl
1 tsp minced garlic or 1/4 t garli
1/4 lb zucchini trimmed cut into 1/
1/2 red or green bell pepper
2 tomatoes, cored, seeded cube
1/2 tsp salt
1 tsp italian seasoning (see note)
1/4 tsp black pepper
Directions
HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce
the heat to medium high. Add the chicken, onion and garlic. Stir-
fry, stirring constantly, for 3 minutes. Add the zucchini and bell
pepper, and saute for 3 minutes more, or until the zucchini is cooked
but still slightly crisp and the onion is cooked. Add the tomatoes,
salt, Italian seasoning and pepper to the pan and cook for 3 minutes.
Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4
t oregano, 1/2 t basil and 1/4 t rosemary can be substituted.
Servings: 4 servings
Chicken With Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be found back into ancient history, at least as far back into recorded history as the early Egyptians, and possibly even further. In practice though, mostly, these early recipes were just very basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some stone tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. As we move into The time of the romans around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into starters, main course and desserts, a style of dining still practiced today. Aspicius informs us how the Roman chefs used many different aromatic flavors, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. As we move on, there are two interesting cookery books which appeared in the 1300s ; one book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they are not about the indian curry that is popular today, but instead descriptions of the types of food served to the upper classes of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and herbs from Arab cooking, including spices such as basil and coriander. These new spices and herbs was responsible for a surge in publications on food, most of which are kept safe in academic collections. The arrival of television gave us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing us all to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Vegetables recipe.
