Spanish Chicken Stir-Fry with Fresh Vegetables

Name: Spanish Chicken Stir-Fry with Fresh Vegetables
Total time: P1H
Yield: 6
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; cornstarch; rosemary leaves; olive oil; brown rice; black pepper; chicken broth; thyme; tomatoes; black olives; green bell peppers; mushrooms, button; garlic; onions; salt

Submitted by kjwebb

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

YIELD

6 servings

PREP

40 min

COOK

20 min

READY

60 min

This Spanish-inspired stir-fry packs more vegetables than you’d think possible into one skillet.

Fresh tomatoes, mushrooms, bell peppers, and onions cook down with chicken chunks into a savory, herb-scented medley that’s bright with olives.

Serve it over nutty brown rice with sliced avocado on the side, and you’ve got a complete, colorful meal that tastes as vibrant as it looks.

Kitchen Tips

Cut chicken into equal-size chunks so they cook evenly in the hot pan
Don’t skip browning the chicken first, it adds essential flavor depth
Fresh thyme and rosemary are worth seeking out over dried for best aroma
Make extra, this reheats beautifully for next-day lunches

Ingredients

2 ½

POUNDS BONELESS CHICKEN BREAST
cut into equal size chuncks

TABLESPOON CORNSTARCH
sprinkle in before adding tomatoes

TEASPOONS ROSEMARY LEAVES
chop fresh rosemary leaves if using dried use only 1 tsp

CUP OLIVE OIL
add to skillet or wok

1 ½

CUPS BROWN RICE
follow recommended cooking directions *

TEASPOON BLACK PEPPER
pepper to taste

TABLESPOON CHICKEN BROTH
sprinkle in if using granules or 2 cubes

TABLESPOON THYME
if using dried thyme 1 1/2 tsp *

LARGE TOMATOES
peeled and cored quartered then halved can use whole canned tomatoes

BLACK OLIVES
1 can crushed with fingers or coarse chop, to taste *

LARGE GREEN BELL PEPPER
sliced length wise then cut in half

BUTTON MUSHROOM
fresh in box cleaned and slice or can buy already sliced, to taste *

CLOVES GARLIC
minced or pressed

LARGE ONION
sliced

TEASPOON SALT
to taste

Directions

Put rice on first, cook as directed. When rice is finshed remove from heat let stand covered until dish is complete. While rice is cooking cut chicken into chunks, slice onions, bell pepper, and mushrooms. Peel and core tomatoes and set aside. In a large skillet or wok heat olive oil over medium high heat add chicken chuncks and stir fry about 5 min. Add onions, Bell peppers, and mushrooms stir fry until onions start to get translucent. Press and add garlic, thyme, rosemary, bouillon, black pepper, and cornstarch mix well. Add tomatoes, black olives, and salt cook until heated through and starts to thicken about 8 min. Serve over brown rice and sliced avocado on the side.