Spicy chicken cacciatore
Skinless chicken breast
500 g, cut into 1cm-thick slices
2 clove(s), crushed
Wine, white, dry-style
Canned diced tomatoes
⅓ cup(s), (80g)
Salt reduced chicken stock
¼ cup(s), (60ml)
Dried chilli flakes
2 medium, thinly sliced
- Place chicken and garlic in a large bowl. Season with salt and pepper and toss well.
- Blend cornflour with wine in a medium jug until smooth. Stir in tomatoes, tomato paste, stock, oregano and chilli flakes.
- Heat oil in large wok over high heat. Add chicken in an even layer. Cook undisturbed for about 2 minutes, until chicken begins to sear. Stir-fry 1-2 minutes more, until chicken is no longer pink.
- Add zucchini, stir-fry for 1 minute, or until zucchini is bright green. Add tomato mixture and cook, stirring, until sauce boils and thickens slightly and chicken is cooked through.