Photo of Spicy Chicken Cacciatore Stir-Fry by WW

Spicy Chicken Cacciatore Stir-Fry

Total Time
20 min
15 min
5 min
This dish has many variations. Depending on the region of Italy, it can have mushrooms, carrots, even celery. This one has a hint of heat from the red pepper flakes.


Uncooked boneless skinless chicken breast

16 oz

Minced garlic

1 tbsp(s)

White wine

2 tbsp(s), divided


2½ tsp(s), divided

Table salt

¾ tsp(s), divided

Canola oil

2 tbsp(s), divided

Canned diced tomatoes


Canned unsalted tomato paste

1 tbsp(s)

Fresh oregano

1 tbsp(s), chopped

Crushed red pepper flakes

¼ tsp(s)


2 cup(s), thinly sliced

Fat-free reduced sodium chicken broth

¼ cup(s)


  1. In a medium bowl, combine chicken, garlic, 1 Tbsp of white wine, 2 tsp of cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 tsp of oil.
  2. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
  3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  4. Swirl in remaining 2 tsp oil. Add zucchini, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl tomato mixture into wok and stir-fry 1 minute until well combined. Swirl in broth and stir-fry 1 minute or until chicken is cooked through.
  5. Yields 1 cup per serving.


If you like more spice, increase the red pepper flakes to 1/2 tsp. If you are lucky enough to have fresh oregano use 1 Tbsp in place of the dried.