Photo of Chicken piccata stir-fry by WW

Chicken piccata stir-fry

SmartPoints® value per serving
Total Time
25 min
20 min
5 min
In this quick stove-top dish, classic Italian chicken piccata meets Asian stir-fry when prepared in a wok along with the addition of soy sauce, string beans and peanut oil. A light coating of cornstarch gives this chicken a nice brown color and a crispy exterior and it also aids in thickening the sauce. Lemon brightens the flavor of this stir-fry and should be added once the food is plated. If an acidic ingredient like lemon juice is added to the wok, it will ruin the pan’s patina. For variation, small broccoli florets would make a good swap for the beans.


Uncooked boneless skinless chicken breast

1 pound(s), cut into ¼-inch-thick slices

Dry sherry

3 Tbsp, divided


2 tsp, divided

Table salt

¾ tsp, divided

Black pepper

¼ tsp, freshly ground

Fat free chicken broth

½ cup(s)

Low sodium soy sauce

1 Tbsp

Peanut oil

4 tsp, or vegetable oil, divided

Uncooked shallot(s)

1 medium, thinly sliced

Minced garlic

1 Tbsp

Uncooked string beans

2 cup(s), cut into 2-inch lengths


1 Tbsp, rinsed

Fresh parsley

2 Tbsp, chopped


½ medium, cut into 4 wedges


  1. In a medium bowl, combine chicken, 1 tbsp sherry, 1 tsp cornstarch, 1⁄2 tsp salt, and black pepper. In a small bowl, combine broth, soy sauce, and remaining 2 tbsp sherry and 1 tsp cornstarch.
  2. Warm 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 oil. Add shallots and garlic; stir-fry until fragrant, about 10 seconds. Push shallot mixture to sides of wok and add chicken; spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry until chicken is no longer pink but not cooked through, about 1 minute.
  3. Swirl in remaining 1 tsp oil. Add green beans and capers and sprinkle with remaining 1⁄4 tsp salt; stir-fry until just combined, about 30 seconds. Swirl in broth mixture; stir-fry until chicken is cooked through and sauce is slightly thickened, 1 to 2 minutes. Sprinkle with parsley; serve with lemon wedges.
  4. Serving size: 1 cup