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Chicken Stir-Fry With Italian Vegetables

Chicken Stir-Fry With Italian Vegetables

  • Serves 4
  • Prep time 15 minutes
  • Cook time 15 minutes

Nutrition facts

Per serving: Calories 375; Protein 49 g; Fat 5 g; Carbohydrates 33 g; Fibre 10 g; Iron 4 mg; Calcium 82 mg; Sodium 619 mg


  • Poitrine de poulet
    Skinless chicken breasts 450 g (1 lb.), cut into strips
  • Mélange de légumes surgelés de type californien
    California blend frozen vegetables 250 ml (1 cup)
  • Sauce tomate
    Tomato sauce with herbs 375 ml (1 1/2 cups)
  • Haricots rouges
    Kidney beans, rinsed and drained 1 can (540 ml)
  • Assaisonnements italiens
    Italian seasoning 15 ml (1 tbsp)



  • 30 ml (2 tbsp) of leaves


  1. Heat a little olive oil in a frying pan over medium heat. Brown the chicken strips for 3 to 4 minutes.
  2. Add the mixed vegetables and cook for 5 to 6 minutes, stirring.
  3. Add the tomato sauce, kidney beans and Italian seasoning. Bring to a boil and then cook for 5 to 6 minutes over medium-high heat, until the chicken is no longer pink in the centre.
  4. Sprinkle with basil before serving, if desired.

Side dish idea

  • Pine Nut and Herb Orzo

Cook 375 ml (1 1/2 cups) of orzo al dente in a pot of boiling, salted water. Drain. Melt 30 ml (2 tbsp) of butter in the same pot over medium heat. Sear 10 ml (2 tsp) of minced garlic with 15 ml (1 tbsp) of pine nuts, 30 ml (2 tbsp) of chopped chives and 30 ml (2 tbsp) of chopped parsley. Add the orzo and 60 ml (1/4 cup) of grated parmesan. Season with salt and pepper.


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