Chicken Stir-Fry

Chicken Stir-Fry


2 people made this

Packets of pre-sliced vegetables from the supermarket make this a quick, easy dish. Serve with white rice.

Lynn Lewis

Serves: 4 

  • 2 tablespoons olive oil
  • 500g skinless chicken breast fillets, cut in 1.25 cm-wide strips
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups (130g) sliced, seeded red, green or yellow capsicums
  • 1 1/2 cups (180g) sliced zucchini
  • 2 cloves garlic, crushed
  • 150g (about 10) cherry tomatoes, each halved
  • 1/2 teaspoon dried oregano
  • 2 teaspoons balsamic vinegar

Preparation: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 zucchini 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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