Stir-Fried Chicken Cacciatore

Italian hunter-style chicken is usual a slowly-simmered dish, but this recipe transforms it into a quick stir-fry that is perfect for busy weeknights.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken thighs
  • 3½ Tbsp. dry white wine, divided
  • 1 tsp. dried oregano
  • ⅛ tsp. ground black pepper
  • 2 tsp. cornstarch
  • 1 shallot, peeled and chopped
  • ¼ lb. whole fresh mushrooms
  • 1 red bell pepper, seeded, cut into thin strips
  • 3 Tbsp. low-sodium chicken broth
  • 3 Tbsp. diced tomatoes with juice
  • ½ tsp. granulated sugar
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. chopped fresh oregano

Directions

  • Cut the chicken into thin strips about 2" to 3" long. Place the chicken strips in a bowl and add 2½ tablespoons white wine, oregano, pepper, and cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
  • Meanwhile, cut the vegetables. In a small bowl, combine the chicken broth, diced tomatoes, and sugar. Set aside.
  • Heat 1 tablespoon oil in a preheated wok or heavy skillet. When the oil is hot, add the chopped shallot. Stir-fry for a minute, until it begins to soften, then add the sliced mushrooms. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute, adding a bit of water if the vegetables begin to dry out. Remove the vegetables from the pan.
  • Heat the remaining 2 tablespoons oil in the hot pan. When the oil is hot, add the chicken. Let the chicken brown for a minute, then stir-fry for about 5 minutes, until it turns white and is nearly cooked through. Splash 1 tablespoon of the white wine on the chicken while stir-frying. Add the chicken broth and tomato mixture to the middle of the pan. Bring to a boil. Return the vegetables to the pan. Stir in the fresh oregano. Cook, stirring, for another couple of minutes to mix everything together. Serve immediately.

Recipe Information

Serves: 4

Ingredients

  • 1 lb. boneless, skinless chicken thighs
  • 3½ Tbsp. dry white wine, divided
  • 1 tsp. dried oregano
  • ⅛ tsp. ground black pepper
  • 2 tsp. cornstarch
  • 1 shallot, peeled and chopped
  • ¼ lb. whole fresh mushrooms
  • 1 red bell pepper, seeded, cut into thin strips
  • 3 Tbsp. low-sodium chicken broth
  • 3 Tbsp. diced tomatoes with juice
  • ½ tsp. granulated sugar
  • 3 Tbsp. olive oil, divided
  • 1 Tbsp. chopped fresh oregano

Directions

  • Cut the chicken into thin strips about 2" to 3" long. Place the chicken strips in a bowl and add 2½ tablespoons white wine, oregano, pepper, and cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
  • Meanwhile, cut the vegetables. In a small bowl, combine the chicken broth, diced tomatoes, and sugar. Set aside.
  • Heat 1 tablespoon oil in a preheated wok or heavy skillet. When the oil is hot, add the chopped shallot. Stir-fry for a minute, until it begins to soften, then add the sliced mushrooms. Stir-fry for a minute, then add the red bell pepper. Stir-fry for another minute, adding a bit of water if the vegetables begin to dry out. Remove the vegetables from the pan.
  • Heat the remaining 2 tablespoons oil in the hot pan. When the oil is hot, add the chicken. Let the chicken brown for a minute, then stir-fry for about 5 minutes, until it turns white and is nearly cooked through. Splash 1 tablespoon of the white wine on the chicken while stir-frying. Add the chicken broth and tomato mixture to the middle of the pan. Bring to a boil. Return the vegetables to the pan. Stir in the fresh oregano. Cook, stirring, for another couple of minutes to mix everything together. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat17g
Saturated Fat3.5g
Cholesterol105mg
Sodium200mg
Total Carbohydrate8g
Dietary Fiber2g
Sugars371g
Protein22g