Italian Spicy Chicken Stir Fry
Add this spicy Italian stir fry to your weekly dinner menu and you won't be disappointed. It's quick, easy and so so tasty.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 large deep pan
- 1 cooking spoon
- 1 tablespoon
Ingredients
- 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 Cannonata large
Instructions
- 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.
Video
Notes
Rice not included in the calories above.