Spicy chicken cacciatore
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Why reserve your wok for Asian dishes? This wok-version of the Italian classic cooks in record time when you give it the stir-fry treatment. Depending on the region of Italy, cacciatore can have mushrooms, carrots, even celery. Our version gets a hint of heat from the chilli flakes, double it up if you like more spice.
Ingredients
Skinless chicken breast
500 g, cut into 1cm-thick slices
Garlic
2 clove(s), crushed
Cornflour
2 tsp
Dry-style white wine
2 tbs
Canned diced tomatoes
⅓ cup(s), (80g)
Tomato paste
1 tbs
Salt reduced chicken stock
¼ cup(s), (60ml)
Dried oregano
1 tsp
Dried chilli flakes
¼ tsp
Olive oil
1 tbs
Zucchini
2 medium, thinly sliced
Instructions
1
Place chicken and garlic in a large bowl. Season with salt and pepper and toss well.
2
Blend cornflour with wine in a medium jug until smooth. Stir in tomatoes, tomato paste, stock, oregano and chilli flakes.
3
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.
4
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.
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