Italian Chicken Stir Fry Recipes

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ITALIAN CHICKEN STIR FRY



Italian Chicken Stir Fry image

This is a great way to use sweet peppers from your garden. Although it can be eaten as is, we very often will serve it over thin pasta such as capellini. Very colorful with a marvellous flavor!

Provided by MMers

Categories     Chicken

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 13

1 lb boneless skinless chicken breast
3 sweet red peppers
3 sweet yellow peppers
1 red onion
1/4 cup olive oil
8 cloves garlic, minced
1 hot banana pepper, diced (optional)
1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary
1/2 cup white wine or 1/2 cup chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped fresh basil

Steps:

  • Cut chicken and sweet peppers into 1 inch chunks, cut onion into 1/2 inch chunks.
  • In large skillet, heat half of the oil over medium-high heat; stir fry chicken for about 5 minutes or until lightly browned.
  • Remove from skillet and set aside.
  • Add remaining oil to skillet and cook onion and garlic until softened.
  • Add sweet & hot peppers and rosemary.
  • Cook for 10 minutes, stirring occasionally.
  • Add wine, mustard, salt and pepper; cook for 5 minutes, stirring occasionally.
  • Return chicken to skillet and continue cooking for 5 minutes or until chicken is no longer pink inside.
  • Stir in basil.

Nutrition Facts : Calories 480.7, Fat 22.9, SaturatedFat 3.5, Cholesterol 96.8, Sodium 596, Carbohydrate 26.5, Fiber 5.2, Sugar 7, Protein 36.3

CHICKEN STIR-FRY WITH NOODLES



Chicken Stir-Fry with Noodles image

Stir-fry noodles on a cooking show caught my eye. I ran with the idea and loaded it with veggies. Now it's our favorite hurry-up meal. -Beverly Norris, Evanston, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat spaghetti
1/2 head bok choy (about 1 pound)
2 tablespoons canola oil, divided
1 pound boneless skinless chicken breasts, cubed
1 celery rib, sliced
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped sweet red pepper
1/3 cup coarsely chopped onion
6 tablespoons reduced-sodium teriyaki sauce

Steps:

  • Cook spaghetti according to package directions; drain. Meanwhile, trim and discard root end of bok choy. Cut stalks into 1-in. pieces. Coarsely chop leaves. , In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan., Stir-fry bok choy stalks, celery, peppers and onion in remaining oil 4 minutes. Add bok choy leaves; stir-fry 3-5 minutes longer or until leaves are tender. Stir in teriyaki sauce. Add spaghetti and chicken; heat through, tossing to combine.

Nutrition Facts : Calories 434 calories, Fat 11g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 623mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 9g fiber), Protein 35g protein.

ITALIAN CHICKEN AND PENNE



Italian Chicken and Penne image

This easy stir-fry combines the pasta with green pepper, mushrooms and tomatoes in an Italian-style sauce. I made up this recipe one evening, and it was a big hit with my family. -Janeen Longfellow, Wolcottville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted.

Nutrition Facts : Calories 291 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 214mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

ITALIAN CHICKEN & VEGETABLE STIR-FRY RECIPE



Italian Chicken & Vegetable Stir-Fry Recipe image

Dress our chicken and vegetable stir-fry recipe with a zesty Italian dressing in this dish. This Italian Chicken & Vegetable Stir-Fry Recipe is super easy!

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 4

2 cups instant brown rice, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1 pkg. (16 oz.) frozen stir-fry vegetables (broccoli, carrots, red peppers, snow peas), thawed
1/2 cup KRAFT Lite Zesty Italian Dressing

Steps:

  • Cook rice as directed on package.
  • Meanwhile, cook chicken in large nonstick skillet on medium heat 2 to 3 min. or until chicken is no longer pink, stirring frequently. Add vegetables and dressing; stir-fry 3 to 4 min. or until chicken is done and vegetables are crisp-tender.
  • Serve chicken mixture over rice.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 23 g

CHICKEN MARINARA STIR-FRY



Chicken Marinara Stir-Fry image

Make and share this Chicken Marinara Stir-Fry recipe from Food.com.

Provided by SweetySJD

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • 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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