Chicken Marinara Stir-Fry

An Italian twist on an Asian classic. Low fat.
- Ready In:
- 30mins
- Serves:
- Units:
16
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ingredients
- 1 (14 ounce) can diced tomatoes, undrained
- 1 tablespoon cornstarch
- 1 (8 ounce) can tomato sauce
- 1⁄4 cup chicken broth
- 1⁄4 cup red wine
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon salt
- 1 lb boneless skinless chicken breast, cut into strips
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 medium green pepper, julienned
- 1 small eggplant, peeled and cut into 3/4-inch cubes
- hot cooked spaghetti
- parmesan cheese
directions
- Drain tomatoes, reserve juice, and set aside.
- In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
- In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
- In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
- Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
- Add chicken and tomatoes; heat through.
- Serve over pasta. Top with parmesan cheese.
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RECIPE MADE WITH LOVE BY
@SweetySJD
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@SweetySJD
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"An Italian twist on an Asian classic. Low fat."
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Great recipe! I can hardly ever get my fiancé to eat veggies, but he loved this dish. It was his first time eating eggplant EVER!!! I did "stir-fry" the vegetables quite a bit longer than the recipe called for. Also, I found that I actually wanted the sauce a bit thicker. A cornstarch slurry easily remedied this. Thanks for a great dinner!Reply
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As a born and bred Italian, this was so easy to make and was delicious without changing a thing! It was a very robust tasting meal. My 10 year old didn't care for it as much as the husband did but I will definitely add this to this list of things to make again!! Thank you for the wonderful dinner recipe!!Reply
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I've just started "learning" to cook (I'm about to get married and feel a little pressure to branch out from my lone grilled chicken and veggie staple), and this recipe was easy and delicious! I'm American, but living in Belgium and I probably got my conversions wrong, but it came out a lot more sauce-y than what I think a stir-fry should be. Next time I will reduce the liquid measurements, but even so, it was YUM! And something I would definitely make again. Thank you!Reply
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