Italian Chicken Stir-Fry Recipe With Broccoli (20 Minutes, 6 Ingredients) by Donna John
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Stir fries are one of my go-to dinner recipes when I want something quick and easy. Most times I lean toward an Asian stir-fry recipe because that's what first comes to mind when I think "stir fry." This time my mind wandered into Italian flavors because of a jar of sundried tomatoes in oil I needed to use. After tasting this easy Italian chicken and broccoli stir fry, I will never automatically grab the soy sauce again!
This low-calorie, high-protein and high-fiber chicken stir fry recipe was quick and easy to prep and cook. The flavor was fantastic and it immediately went on my "make again" list. To make this Italian stir fry you will need a jar of sundried tomatoes in oil, fresh broccoli florets (check out the health benefits of broccoli), green onions, red onion, chicken breast and dried Italian seasonings. The gluten-free chicken dinner cooks up in a skillet in less than 10 minutes. Try this recipe with ground chicken instead of chicken breast.
Cooking Tip: Use the oil that the sundried tomatoes are packed in. This oil is also great in salad dressings and other recipes like my sundried tomato meatballs. My sundried tomatoes were packed in an oil with additional herbs for even more flavor.
Serve this flavorful Italian chicken and broccoli for dinner over a grain or pasta. I served mine over a quinoa and seed blend. Step out of the box this week and try this fusion recipe!
Cuisine: American / Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 3
Ingredients
- 2 tablespoons sundried tomato oil
- 2 - 3 cups broccoli florets
- 3 - 4 green onions, sliced
- 1 small red onion, sliced
- 1 large chicken breast, cut into thin bite-sized slices
- 2 tablespoons julienned or chopped sundried tomatoes in oil (or to taste)
- dried Italian seasoning or Tuscan seasoning, to taste (I used S.A.L.T. Sisters Tuscan Seasoning Blend, but use your favorite Italian seasoning)
Here's how to make it:
- Heat about 1 tablespoon of the sundried tomato oil in a large skillet over medium-high heat.
- Add the broccoli and cook about 2 to 3 minutes. Add the green onion and red onion and cook about 1 minute more. Push the vegetables to the side and add the remaining sundried tomato oil and chicken. Sprinkle with black pepper and the dried Italian seasoning, to taste. Cook until chicken is just cooked through, about 2 to 3 minutes. Add the sundried tomatoes and cook about 30 seconds.
- Stir everything together. Taste and add more Italian seasoning and black pepper, if desired. (Add some crushed red pepper flakes for a little spice.)
- Serve over quinoa, rice, pasta or your favorite grain. This recipe can easily be doubled to serve four or more. Store any leftovers in an airtight container in the fridge and reheat in the microwave.
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