Photo of Spicy chicken cacciatore stir-fry by WW

Spicy chicken cacciatore stir-fry

SmartPoints® value per serving
Total Time
20 min
15 min
5 min
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 garlic

1 Tbsp

White wine

2 Tbsp, or dry sherry, divided


2½ tsp, divided

Table salt

¾ tsp, divided

Peanut oil

2 Tbsp, or vegetable oil, divided

Canned diced tomatoes


Canned tomato paste

1 Tbsp

Dried oregano

1 tsp

Crushed red pepper flakes

¼ tsp

Uncooked zucchini

2 cup(s), thinly sliced

Reduced-sodium chicken broth

¼ cup(s)


  1. 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. 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. 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.


if you like more spice, increase the red pepper flakes to 1/2 tsp.If you are lucky enough to have fresh oregano use 1 Tbsp in place of the dried.