Spicy chicken cacciatore stir-fry
Uncooked boneless skinless chicken breast(s)
1 pound(s), cut into 1/4-inch thick, bite-size slices
2 Tbsp, or dry sherry, divided
2½ tsp, divided
¾ tsp, divided
2 Tbsp, or vegetable oil, divided
Canned diced tomatoes
Canned tomato paste
Crushed red pepper flakes
2 cup(s), sliced, thinly sliced
Reduced-sodium chicken broth
- 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. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
- 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.
- 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. Yields 1 cup per serving.