Greek Style Chicken Stir Fry Food

MEDITERRANEAN CHICKEN STIR-FRY

Mediterranean Chicken Stir-Fry image

Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

2 cups water
1 cup quick-cooking barley
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
1 medium onion, chopped
2 medium zucchini, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 plum tomatoes, chopped
1/2 cup pitted Greek olives, chopped
1 tablespoon minced fresh parsley

Steps:

In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

Nutrition Facts : Calories 403 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

GREEK-STYLE CHICKEN STIR-FRY

Greek-Style Chicken Stir-Fry image

Make and share this Greek-Style Chicken Stir-Fry recipe from Food.com.

Provided by Boomette

Categories Chicken

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups chicken broth
1 tablespoon butter
1 1/2 cups couscous
salt and pepper
1 onion, thinly sliced
3 tablespoons olive oil
4 boneless skinless chicken breasts, cut into strips
1/4 cup oil-packed kalamata olive, drained, pitted and very finely chopped
2 garlic cloves, finely chopped
19 ounces diced tomatoes, drained
1 teaspoon dried oregano
3 tablespoons chopped fresh basil
salt and pepper

Steps:

Couscous: In a small saucepan, bring the broth to a boil with the butter. Season with salt and pepper. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork.
Chicken Stir-Fry: In a wok or large nonstick skillet, brown the onion in the oil. Add the chicken and brown over high heat. Season with salt and pepper. Add the olives and garlic and cook for 1 minute. Add the tomatoes and oregano and bring to boil. Cook for about 2 minutes or until the chicken is cook through. Adjust the seasoning.
Serve the chicken over the couscous and sprinkle with the basil.
Tips: This recipe can't be prepared in advance.

Nutrition Facts : Calories 556.3, Fat 18.2, SaturatedFat 4.3, Cholesterol 83.2, Sodium 518.9, Carbohydrate 59.6, Fiber 5.8, Sugar 5, Protein 37

CHICKEN STIR-FRY

Chicken Stir-Fry image

A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.

Provided by Katie Sechrist

Categories World Cuisine Recipes Asian

Time 1h20m

Yield 6

Number Of Ingredients 16

Ingredients

2 cups white rice
4 cups water
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
3 skinless, boneless chicken breast halves, thinly sliced
1 tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets
1 cup sliced carrots
1 onion, cut into large chunks
1 tablespoon sesame oil

Steps:

Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
Combine soy sauce, brown sugar, and corn starch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least 15 minutes.
Heat 1 tablespoon sesame oil in a large skillet over medium-high heat. Cook and stir bell pepper, water chestnuts, broccoli, carrots, and onion until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.
Remove chicken from marinade, reserving liquid. Heat 1 tablespoon sesame oil in skillet over medium-high heat. Cook and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over rice.

Nutrition Facts : Calories 699.5 calories, Carbohydrate 76.7 g, Cholesterol 161.4 mg, Fat 12.1 g, Fiber 4.9 g, Protein 67.7 g, SaturatedFat 2.7 g, Sodium 1790.4 mg, Sugar 14.3 g

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