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

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Recipe Information

Serves: 4

Ingredients

  • 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

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories350
Total Fat20g
Saturated Fat4g
Cholesterol140mg
Sodium630mg
Total Carbohydrate10g
Dietary Fiber3g
Sugars6g
Protein30g