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Photo of Spicy chicken cacciatore stir-fry by WW

Spicy chicken cacciatore stir-fry

3
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
Traditional cacciatore has many variations depending upon which region of Italy it is made. Some versions have mushrooms, carrots, and even celery. This 20-minute recipe is super simple and clean, perfect for busy weeknights and great for kids. The hint of heat comes from the red pepper flakes. If your crew is sensitive to spice, offer the red pepper for guests to add to their own bowls. Serve this one-pot dish over rice or quinoa for a complete meal. Stir in additional vegetables as you like. Red bell pepper is a wonderful addition both in flavor and in color.

Ingredients

Uncooked skinless boneless chicken breast

1 pound(s), cut into 1/4-inch thick, bite-size slices

Jarred minced garlic

1 Tbsp

White wine

2 Tbsp, or dry sherry, divided

Cornstarch

2½ tsp, divided

Table salt

¾ tsp, divided

Peanut oil

2 Tbsp, or vegetable oil, divided

Canned diced tomatoes

⅓ cup(s)

Tomato paste

1 Tbsp

Dried oregano

1 tsp

Crushed red pepper flakes

¼ tsp

Uncooked zucchini

2 cup(s), sliced, thinly sliced

Reduced sodium chicken broth

¼ cup(s)

Instructions

  1. In a medium bowl, combine chicken, garlic, 1 Tbsp of white wine, 2 tsp of cornstarch and 1/2 tsp of salt until cornstarch is no longer visible. Stir in 1 tsp of oil. In a small bowl, combine canned tomatoes, tomato paste, oregano, red pepper flakes, remaining 1 Tbsp of white wine and 1/2 tsp cornstarch.
  2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear. Stir-fry 1 minute until chicken is no longer pink but not cooked through.
  3. Swirl in remaining 2 tsp oil. Add zucchini, remaining 1/4 tsp salt, and stir-fry 30 seconds or until vegetables are bright green. Swirl tomato mixture into wok and stir-fry 1 minute until well combined. Swirl in broth and stir-fry 1 minute or until chicken is cooked through. Yields 1 cup per serving.

Notes

if you like more spice, increase the red pepper flakes to 1/2 tsp. If you are lucky enough to have fresh oregano use 1 Tbsp in place of the dried.

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