Stir-Fry Chicken with Feta
Brighten each serving by accompanying the main dish with cooked squash and zucchini drizzled with olive oil and lemon juice.
- 4
Ingredients
- 12 ounces skinless, boneless chicken breasts
- 1 cup orzo or 1 cup couscous
- 1/3 cup chicken broth
- 2 Tbsp. wine vinegar
- 1 Tbsp. cornstarch
- Nonstick spray coating
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 1 tsp. sugar
- 1/2 cup crumbled feta cheese
- Snipped fresh basil or chopped ripe olives (optional)
Preparation
Step 1
Rinse chicken; pat dry with paper towels. Cut chicken into thin bite-size strips; set aside. Prepare orzo or couscous according to package directions. Combine broth, vinegar,and cornstarch; set aside. Meanwhile, spray a 10-inch skillet with nonstick coating. Stir-fry onion and garlic over medium-high heat for 2 minutes. Remove from skillet. Add oil; stir-fry chicken for 3 to 4 minutes or till no longer pink. Stir in undrained tomatoes, sugar, onion mixture, and broth mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Drain orzo or fluff couscous with a fork. Serve chicken mixture over hot orzo or couscous. Top each serving with feta cheese and, if desired, basil or olives.