This spicy chicken stir fry pairs incredibly well with a busy work day. It’s like we are taking our beloved soffritto and turning into a full on meal.
What to expect: Crunchy and soft vegetables, tender and juicy chicken bites, coated with a spicy Italian tomato and vegetables sauce from the southern region of Puglia. The fragrance will remind you of a caponata but this is not just a side dish, it’s a main course.
Let’s make it.
Ingredients for Italian Spicy Chicken Stir Fry
Like any soffritto you need a type of onion and at least two vegetables. Since we are making a chicken stir fry, we will obviously need the chicken too. Along with that you need some herbs and a sauce to give it that saucy consistency and the spicy taste we are after.
Here are the ingredients you’ll need:
Belmorso extra virgin olive oil (get it here)
salt, pepper, oregano
Belmorso Cannonata – this is what brings the dish together and gives it a spicy taste with an Italian twist.
Italian Spicy Chicken Stir Fry
- 1 chopping board
- 1 chopping knife
- 1 large deep pan
- 1 cooking spoon
- 1 tablespoon
- 2 medium chicken breasts
- 2 handfuls spring onions chopped I like to chop fresh spring onions and store them in the freezer to easily use when cooking. Feel free to use them fresh instead.
- 1 medium aubergine
- 1 red pepper
- 1 medium carrot optional; I didn't include this as I used them all up for another recipe, but adding it would be lovely.
- salt and pepper
- dry or fresh oregano
- Belmorso extra virgin olive oil
- 2 tbsp Belmorso Cannonata
- Clean and cut your chicken breasts into strips.
- If not already cut, clean and chop your spring onions.
- Peel and chop your aubergines into large pieces, as aubergines tends to shrink.
- Wash, deseed, and slice your pepper into strips.
- Peel and cut your carrot into thin strips.
- Add all the vegetables in a large pan and drizzle plenty of Belmorso EVOO.
- Put on the stove and let them sauté for 10 minutes.
- Add the chicken strips in and season with salt and pepper; then add the oregano too and mix.
- Leave to cook for another 10 minutes or until your chicken looks fully cooked, and your vegetables are slightly tender but still with a crunch.
- Add the 2 tablespoons Belmorso Cannonata and mix well.
- Take off the heat and serve with a side of rice. A saffron rice pairs nicely.
Simple Dessert to Go with Stir Fry
Whether you are making this in the colder months or in Summer, I am going to suggest two desserts that are divine enjoyed after this meal.
Warm dessert: Healthy Apple crumble with Tarallini and Mascarpone (see recipe)
Cold dessert: Amaretto Gelato with Balsamic Peaches
What vegetables do Italians Eat for Dinner?
Italians are big on eating their vegetables, but it’s not what you think.
Unlike the UK and Ireland, where eating steamed broccoli and roasted carrots with a protein is very common, in Italy we like to cook our vegetables creatively.
Carrots, onions, zucchini, tomatoes, aubergines, broccoli, cauliflower, potatoes – we love them all and we cook with them a lot, especially at dinner time.
Unless we are on a diet, you won’t usually find plain vegetables on our plate.
Here’s how we usually include vegetables in our dinners.
- We add them to risotto
- We make pasta sauces with them
- We add them to meat stews
- We add them to soups and minestrone pasta
- We even add them to pizza and focaccia sometimes
- And of course we make many side dishes with them
These are the most loved Italian side dishes for dinner featuring loads of vegetables.
- Salads with leaves, tomatoes, onions and a dressing
- Mixed roasted vegetables
- Onions, peas and bacon
- Roasted potatoes
- Stuffed courgettes, aubergines or peppers
- Broccoli with olives drowned in wine
- Tomatoes and onion salad
- Roasted peppers served marinated
- Grilled vegetables served marinated
What is the most important vegetable in Italian cooking?
What is an Italian vegetable blend?
What vegetables are typical Italian ingredients?
- Leafy salads