Chicken Marinara Stir-Fry
An Italian twist on an Asian classic. Low fat.
- Ready In:
- 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
- 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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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
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
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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