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Spicy chicken cacciatore

Spicy chicken cacciatore

Total Time
25 min
15 min
10 min
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.


Skinless chicken breast

500 g, cut into 1cm-thick slices


2 clove(s), crushed


2 tsp

Dry-style white wine

2 tbs

Canned diced tomatoes

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


2 medium, thinly sliced


  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.


TIP: Dry sherry can be used in place of wine. If you’d prefer to omit the wine altogether, simply replace with an extra 2 tablespoons chicken stock. To save on prep time, replace the chicken breasts with chicken breast stir-fry strips.