Weeknight Hunter's Chicken
Normally a slow simmered dish, this recipe transforms Italian chicken cacciatore into a quick stir-fry that is perfect for busy weeknights.
Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy
- 1 lb. boneless, skinless chicken thighs
- 3½ Tbsp. dry white wine, divided
- 1 tsp. dried basil
- ½ tsp. ground black pepper
- 2 tsp. cornstarch
- 3 Tbsp. low-sodium chicken broth
- 1 can (14.5 oz.) diced tomatoes with juice
- ½ tsp. granulated sugar
- 3 Tbsp. olive oil, divided
- 1 small shallot, peeled and chopped
- ¼ lb. sliced fresh mushrooms
- 1 medium red bell pepper, seeded, cut into thin strips
- 1 Tbsp. chopped fresh oregano
- Cut the chicken into thin strips about 2–3" long. Place the chicken strips in a bowl and add 2½ tablespoons white wine, basil, pepper, and cornstarch, adding the cornstarch last. Set aside.
- In a medium bowl, combine the chicken broth, diced tomatoes, and sugar. Set aside.
- Heat 1 tablespoon oil in a wok or heavy skillet. When the oil is hot, add the chopped shallot. Stir-fry for a minute, until it begins to soften, and 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 2 tablespoons oil in the wok or skillet. 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 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.