Italian Chicken Stir Fry

READY IN: 50mins
Recipe by MMers

This is a great way to use sweet peppers from your garden. Although it can be eaten as is, we very often will serve it over thin pasta such as capellini. Very colorful with a marvellous flavor!

Top Review by whtbxrmom

I made this for dinner tonight with a few changes. I used red and green peppers because that is what we had in the garden. We also have some vegetarians in our family. So I skipped the first steps of cooking the chicken. Instead I used a bag of Quorn tenders and they worked wonderfully. I also had to add an additional 1/2 cup of chicken stock. I served it over low carb angel hair pasta. We all thought that this was very good. I would make this again.

Ingredients Nutrition

Directions

  1. Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
  2. In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
  3. Remove from skillet and set aside.
  4. Add remaining oil to skillet and cook onion and garlic until softened.
  5. Add sweet & hot peppers and rosemary.
  6. Cook for 10 minutes, stirring occasionally.
  7. Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
  8. Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
  9. Stir in basil.

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