Spicy Chicken Cacciatore Stir-Fry
- Total Time
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(s)1 pound(s), cut into 1/4-inch thick, bite-size slices
minced garlic1 Tbsp
white wine2 Tbsp, or dry sherry, divided
cornstarch2 ½ tsp, divided
table salt¾ tsp, divided
peanut oil2 Tbsp, or vegetable oil, divided
canned diced tomatoes⅓ cup(s)
canned tomato paste1 Tbsp
dried oregano1 tsp
crushed red pepper flakes¼ tsp
uncooked zucchini2 cup(s), thinly sliced
reduced-sodium chicken broth¼ 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. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
- 2. 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.
- 3. 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.