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Italian Chicken Stir-Fry
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Italian Chicken Stir-Fry

Italian Chicken Stir-Fry

Who said a stir fry has to be Asian? Not this guy that's for sure. And not only is this one super healthy, but it becomes a pasta salad for the next day in s snap.

Ingredients

Chicken

  • 2 tablespoons olive oil
  • ‍1 ½ pounds boneless, skinless chicken thighs, cut into bite sized pieces
  • Kosher salt & coarse ground black pepper, to taste
  • 1 onion, sliced
  • 2 bell peppers, sliced
  • 1 medium zucchini, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
  • 1/2 teaspoon red pepper flakes
  • ½ cup chicken broth (or even white wine)
  • Grated Parmesan cheese

Lunch

  • Cooked pasta

Directions

Chicken

  1. Heat 1 tablespoon of olive oil in a large pan over medium-high heat
  2. Add the chicken, season with salt and pepper, and cook until golden and mostly cooked through, 4–5 minutes - remove
  3. Add a little more oil to the pan, put in the onion & peppers and cook a couple minutes - then add the zucchini and continue until all softened and starting to caramelize
  4. Add garlic, Italian seasoning and chili flakes - cook 30 seconds until fragrant then add the broth, scraping along the bottom tp get up anything stuck on
  5. Return the chicken to the pan, stirring everything together and cook 2–3 minutes until chicken is fully cooked and sauce slightly reduced
  6. Serve with a little Parmesan over the top

Lunch

  1. Toss with cooked pasta, some parm and maybe a splash of olive oil

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