My Italian Stir Fry
Elevate your weeknight dinners with "My Italian Stir Fry," a vibrant fusion of Mediterranean flavors and quick, stir-fry convenience. Tender strips of chicken breast are seared to golden perfection alongside a medley of fresh vegetables, including sweet red bell peppers, zucchini, and juicy cherry tomatoes. Infused with fragrant garlic, zesty Italian seasoning, and a touch of red chili flakes for subtle heat, this dish is brought to life with a drizzle of balsamic vinegar and a generous garnish of fresh basil and parmesan cheese. Ready in just 35 minutes, this one-pan wonder is versatile enough to serve over pasta, rice, or your grain of choice, making it a wholesome, flavorful option perfect for busy schedules. Dive into the best of Italian-inspired cuisine with this irresistible stir-fry recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 3 cloves garlic clove
- 1 large red bell pepper
- 1 medium zucchini
- 1 cup cherry tomatoes
- 1 teaspoon Italian seasoning
- 0.25 teaspoons red chili flakes
- 1 tablespoon balsamic vinegar
- 0.25 cup fresh basil leaves
- 0.25 cup parmesan cheese
Instructions
Begin by preparing your ingredients. Thinly slice the chicken breast into bite-sized strips. Mince the garlic cloves, slice the red bell pepper into strips, and chop the zucchini into half-moons.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of olive oil and swirl to coat.
Season the chicken with salt and black pepper. Add it to the hot skillet and cook for 5–7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set it aside.
In the same skillet, heat the remaining tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red bell pepper and zucchini to the skillet. Stir fry for 3–4 minutes until the vegetables start to soften.
Add the cherry tomatoes, Italian seasoning, and red chili flakes. Stir and cook for another 2–3 minutes until the tomatoes begin to burst and release their juices.
Return the cooked chicken to the skillet. Add the balsamic vinegar and toss everything together to combine. Cook for 1–2 minutes to allow the flavors to meld together.
Turn off the heat and sprinkle the dish with fresh basil leaves and grated parmesan cheese.
Serve immediately, either on its own or over pasta, rice, or your favorite grain. Enjoy your Italian Stir Fry!
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 21.3 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 359 mg | 28% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
