Chicken stir-fry

Chicken stir-fry


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About this recipe: Packets of pre-sliced vegetables from the supermarket make this a quick, easy dish.

Lynn Lewis

Serves: 4 

  • 2 tablespoons (30ml) olive oil
  • 500 g skinless chicken breast fillets, cut in 1.25 cm-wide strips
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups (130 g) sliced, seeded red, green or yellow capsicums
  • 1½ cups (180 g) sliced courgette
  • 2 cloves garlic, crushed
  • 150 g (about 10) cherry tomatoes, each halved
  • ½ teaspoon dried oregano
  • 2 teaspoons (10ml) balsamic vinegar

Prep:5min  ›  Cook:12min  ›  Ready in:17min 

  1. Heat oil in a large non-stick frying pan over medium-high heat. Add chicken. Sauté until barely cooked through, about 4 minutes. Sprinkle on half the salt and all the pepper. Remove chicken from pan.
  2. In the same pan, sauté capsicum and courgette just until tender, 4 minutes. Sprinkle with remaining salt. Add garlic; sauté 30 seconds. Add tomato and oregano. Cook 1 minute. Return chicken to pan. Sprinkle with vinegar; heat through.

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