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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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 large portions
Course: Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Video Notes

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

Equipment

  • 1 chopping board
  • 1 chopping knife
  • 1 large deep pan
  • 1 cooking spoon
  • 1 tablespoon

Method
 

  1. Clean and cut your chicken breasts into strips.
  2. If not already cut, clean and chop your spring onions.
  3. Peel and chop your aubergines into large pieces, as aubergines tends to shrink.
  4. Wash, deseed, and slice your pepper into strips.
  5. Peel and cut your carrot into thin strips.
  6. Add all the vegetables in a large pan and drizzle plenty of Belmorso EVOO.
  7. Put on the stove and let them sauté for 10 minutes.
  8. Add the chicken strips in and season with salt and pepper; then add the oregano too and mix.
  9. 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.
  10. Add the 2 tablespoons Belmorso Cannonata and mix well.
  11. Take off the heat and serve with a side of rice. A saffron rice pairs nicely.

Nutrition

Calories: 400kcal

Video

Notes

Rice not included in the calories above.

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