Spicy Chicken Cacciatore Stir-Fry
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Uncooked boneless skinless chicken breast
16 oz
Minced garlic
1 tbsp(s)
White wine
2 tbsp(s), divided
Cornstarch
2½ tsp(s), divided
Table salt
¾ tsp(s), divided
Canola oil
2 tbsp(s), divided
Canned diced tomatoes
⅓ cup(s)
Canned unsalted tomato paste
1 tbsp(s)
Fresh oregano
1 tbsp(s), chopped
Crushed red pepper flakes
¼ tsp(s)
Zucchini
2 cup(s), thinly sliced
Fat-free reduced sodium chicken broth
¼ cup(s)
Instructions
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.
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