Tuesday, 18 September 2018

Italian Chicken Veggie Stir-Fry.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I found this recipe on my hard drive last week.
It was cooked during the Summer months but is a really delicious and versatile stir-fry, and can be made with whatever vegetables you have in the fridge.
I first made it for Sunday lunch one week and we all loved it so much that I couldnt wait to cook it again.
Stir-fries are the backbone of weeknight meals and I'm always on the hunt for new ideas. Today's Italian version starts by marinading chicken breast strips in passata, fresh parsley, and plenty of garlic. Let it marinade for as long as you have time or cook straight away if you're in a rush.
Once we have browned the chicken off in olive oil, we can also add our vegetables and let them soften too. The smell of the vegetables cooking is so good and is honestly, one of the best things about this recipe. Because it was Summer, I used peppers, asparagus, mushrooms, and red onion but you can use any vegetable you have in the fridge. Just be sure to chop them roughly the same size so that they cook evenly. The stir-fry is finished with a simple tomato sauce and fresh parsley. Serve as it is or over pasta!

Stir-Fry, previously: veggie noodle stir-fry // chicken veggie noodle stir-fry // Peruvian chicken stir-fry with oven fries // stir-fried thai vegetables

A Simple List of Ingredients:


For the Chicken Marinade:
1. Tomato Passata
2. Fresh Parsley
3. Garlic
4. Dried Oregano
5. Salt
6. Olive Oil
7. Chicken Breast Strips

For the Stir-Fry:

1. Asparagus
2. Bell Pepper
3. Mushrooms
4. Red Onion
5. Stock
6. Tomato Passata
7. Balsamic Vinegar
8. Salt
9. Fresh Parsley

Bismillah, let's begin!



First job? Marinade the chicken. Throughout the recipe, we'll need tomato passata. I'm using this basil oregano one but any will do.


Into a mixing bowl, place 120ml Tomato Passata.


Add in 2 tablespoons Chopped Fresh Parsley.


And 3 Garlic Cloves, peeled and finely chopped.


Throw in 1 teaspoon Dried Oregano. I love this stuff!


Add in Salt, to taste. I added about 1/4 teaspoon.


Finally, pour in 2 tablespoons Olive Oil.


Give everything a stir and our marinade is ready!


Let's add in the chicken. I used 1 large Chicken Breast (300g), cut into strips.


Add the chicken to the marinade and stir well. Leave to marinate for up to 1 hour. You may use it straight away if you're in a rush!


I like leaving the chicken for at least 30 minutes or so. It gives me time to prep the vegetables. This recipe was shot during the Summer which explains the summery produce. You may use the same or any other vegetables you have in the house!


Roughly chop up 170g Asparagus.


Slice up 1 Bell Pepper.


Slice 12 Mushrooms. These are just the standard white ones.


Finally, peel and slice 1 Red Onion.


The vegetables are ready, the chicken should have marinaded by now, so we can stir-fry!


Heat 1 tablespoon Olive Oil over medium heat. When the oil is hot, add in the chicken with its marinade.


Stir-fry the chicken until it's golden brown and the sauce has reduced a little.


Move to a plate until needed.


Add a little more Olive Oil to the pan if needed.


Throw in all the chopped vegetables and Salt, to taste.


Stir fry the vegetables for 5 minutes until the vegetables have cooked down and are smelling delicious.


Then, mix together:
120ml Chicken or Vegetable Stock
1 teaspoon Balsamic Vinegar
2 tablespoons Tomato Passata
Salt, to taste


Pour this mixture into the pan.


And, add the chicken back into the pan too.


Stir to combine.


Then, partially cover the pan with a lid and cook on medium heat for 6 minutes.


Finally, uncover and stir-fry over high heat for 2 minutes.


Finish the stir-fry with Chopped Fresh Parsley and serve on its own or with pasta.


I served mine with a pesto pasta. The recipe isn't quite there yet which is why I haven't shared it here today. Sorry!


A great recipe for those busy weeknights when you have no clue what to cook for dinner!

Italian Chicken Veggie Stir-Fry.

a great weeknight crowd pleaser!

Prep Time: About 15 minutes + extra time to marinade.
Cook Time: About 30 minutes.
Serves: About 2-3 people.

Ingredients

For the Chicken Marinade
120ml Tomato Passata
2 tablespoons Chopped Fresh Parsley
3 Garlic Cloves, peeled and finely chopped
1 teaspoon Dried Oregano
Salt, to taste
2 tablespoons Olive Oil
1 large Chicken Breast (300g), cut into strips

For the Vegetables
170g Asparagus, roughly chopped
1 Bell Pepper, sliced
12 Mushrooms, sliced
1 Red Onion, peeled and sliced
Salt, to taste

For the Stir-Fry
Olive Oil, as needed
120ml Chicken or Vegetable Stock
1 teaspoon Balsamic Vinegar
2 tablespoons Tomato Passata
Salt, to taste
Fresh Parsley, to finish

Marinade the chicken:
Mix together all the ingredients and leave to marinade for up to 1 hour, if you have the time.

Brown the chicken:
Heat 1 tablespoon olive oil in a large pan over medium heat. When it's hot, add the chicken with its marinade. Stir fry the chicken until it's golden brown. Move to a plate and set aside.

Cook the vegetables:
In the same pan, add more olive oil if needed. When it's hot over medium heat, add in the asparagus, mushrooms, bell peppers, onion, and salt. Stir fry for 5 minutes until the vegetables have cooked down and are smelling delicious.

Finish the stir-fry:
In a jug, stir together the stock, balsamic vinegar, tomato passata, and salt. Pour the sauce into the vegetables and add the chicken too. Stir and partially cover the pan with a lid. Let it cook on medium heat for 6 minutes. Then, uncover and stir-fry over high heat for 2 minutes.

Serve:
Stir in fresh parsley and serve over pesto pasta.

{adapted from laura in the kitchen}

Keep me in your duas please, and enjoy your Italian stir-fry!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

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