Italian Chicken Stir-Fry
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken breasts
boneless, skinless |
|
| 1 | tablespoon |
olive oil
or vegetable oil |
|
| ¼ | cup |
pepperoni
1/4-inch strips |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | large |
sweet bell peppers
cut into 1-inch squares |
*
|
| 1 | medium |
onions
thinly sliced |
|
| 2 | cups |
zucchini
1/4 inch slices |
|
| ¼ | cup |
red wine
dry |
*
|
| 1 ½ | teaspoons |
thyme
fresh, or 1/2 teaspoon dried thyme leaves |
*
|
| 1 ½ | teaspoons |
rosemary leaves
chopped fresh, or 1/2 teaspoon dried, rosemary leaves |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken breasts
boneless, skinless |
|
| 15 | ml |
olive oil
or vegetable oil |
|
| 59 | ml |
pepperoni
1/4-inch strips |
*
|
| 2 | cloves |
garlic
finely chopped |
|
| 2 | large |
sweet bell peppers
cut into 1-inch squares |
*
|
| 1 | medium |
onions
thinly sliced |
|
| 473 | ml |
zucchini
1/4 inch slices |
|
| 59 | ml |
red wine
dry |
*
|
| 7.5 | ml |
thyme
fresh, or 1/2 teaspoon dried thyme leaves |
*
|
| 7.5 | ml |
rosemary leaves
chopped fresh, or 1/2 teaspoon dried, rosemary leaves |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 15 | ml |
Parmesan cheese
grated |
|
Directions
Cut chicken into 2-inch cubes.
Heat oil in 10-inch skillet over medium-high heat.
Add chicken, pepperoni and the garlic; stir-fry 3 to 4 minutes or until chicken is almost done.
Remove from skillet; keep warm.
Heat remaining ingredients except cheese to boiling in skillet.
Stir-fry 3 to 4 minutes or until vegetables are crisp tender.
Stir in chicken mixture; heat through.
Sprinkle with cheese.
