Easiest Way to Make Perfect Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry. Be the first to review this recipe. You could use any veggies you like for this recipe. Heat chicken broth cube, ghee and mastikah until mastikah melts.

This chicken squash stir fry meets all of those criteria and more. It has chicken (thighs or This is a great stir fry for summer, using seasonal squashes and chicken for an easy meal in half an hour! Stir fry, gosh I love the stuff! You can cook Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients of Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry

1. You need of Stir fry.
2. It's 1 cup of Mushrooms diced.
3. Prepare 200 grams of Diced chicken breast.
4. You need of Stuffed squash.
5. You need 8 small of Italian zucchini (about 6 inches in length).
6. It's 1 cup of Short grain rice.
7. It's 20 grams of Chopped fresh dill.
8. Prepare 2 clove of of garlic minced.
9. You need 2 tbsp of Tomato paste.
10. Prepare 20 grams of Chopped fresh corriander.
11. Prepare 20 grams of Chopped fresh parsley.
12. Prepare 2 of bullion cubes (chicken or vegetable).
13. It's 4 cup of boiling water.

I love how easy it is to make, that you can add whatever vegetables and meat are your favorites, and that there is the perfect amount of sauce to coat everything. This past week I had a craving for some Asian food so I decided to make these Chicken and Vegetable Stir Fry. This healthy chicken stir-fry topped with ginger soy sauce makes for a delicious alternative. Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe.

Egyptian mashi cosa (stuffed squash) with chicken vegetable stir fry instructions

1. Divide squash evenly in half trying to keep all a uniform size. Cut the tips off the end so they can stand..
2. Core the middle of the squash with a vegetable peeler, being careful to not go through the bottom or the sides..
3. Mix together in a bowl the rinced rice, herbs, tomato paste, garlic and salt..
4. Stuff each zucchini with the rice mixture generously.
5. Waste not what not, set aside the cores of the zucchini for the stir fry..
6. Stand the stuffed zucchini in a medium size sauce pan evenly, making sure you get a good fit. If loose they will tip over..
7. Boil the water with bullion cubes, pour the broth over the stuffed zucchinis until just over the top. Any not covered well will cook just fine..
8. Bring pan to a boil and reduce heat to simmer about 20 minutes. Until broth is absorbed and rice cooked..
9. In a frying pan add the diced chicken, zucchini cores and mushrooms seasoning to taste. Stir fry until cooked about 10 minutes..

This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy. Reviews for: Photos of Chicken and Chinese Vegetable Stir-Fry. Colorful in-season vegetables provide plenty of nutrients. Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside. Toss ginger, garlic and chicken in another bowl.