All Recipes · Vegetable Dishes

Vegan Chicken and Zucchini with Dill

I remember making this dish months ago when I first discovered Fry’s Chicken Strips. Talking about “stir crazy” I love the fact that you don’t need to take anything out of the freezer in preparation for dinner, these frozen strips are incredibly versatile.

1/3 pack Fry’s Chicken strips
3 zucchini
½ bunch dill
1 teaspoon Massel Stock Powder Chicken Style
1 tbsp vegetable oil (I use corn oil as it is inoffensive, smell-wise)
Black pepper


  • Wash the zucchini and dill.
  • Cut the ends of the zucchini and slice them into 2cm rounds.
  • Process the dill in a salad spinner and chop finely. Set aside.
  • In a non-stick pan heat the oil and fry chicken strips until they are brown and crispy. Remove from the pan and set aside.
  • Add a little bit more oil and fry the zucchini. Return the chicken strips to the pan and add stock powder and black pepper.
  • Stir in the chopped dill and serve warm.

Note: When I use stock powder I usually don’t use salt at all. That’s the reason why salt is not listed as an ingredient, in case you’re wondering.

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