Greek Style Chicken Stir Fry Recipes

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MEDITERRANEAN CHICKEN STIR-FRY



Mediterranean Chicken Stir-Fry image

Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 cups water
1 cup quick-cooking barley
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
1 medium onion, chopped
2 medium zucchini, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 plum tomatoes, chopped
1/2 cup pitted Greek olives, chopped
1 tablespoon minced fresh parsley

Steps:

  • In a small saucepan, bring water to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm., Stir-fry onion in remaining oil for 3 minutes. Add the zucchini, garlic, oregano, basil, salt, pepper and pepper flakes; stir-fry 2-4 minutes longer or until vegetables are crisp-tender. Add the chicken, tomatoes, olives and parsley. Serve with barley.

Nutrition Facts : Calories 403 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 498mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 11g fiber), Protein 31g protein. Diabetic Exchanges

GREEK-STYLE CHICKEN STIR-FRY



Greek-Style Chicken Stir-Fry image

Make and share this Greek-Style Chicken Stir-Fry recipe from Food.com.

Provided by Boomette

Categories     Chicken

Time 27m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 cups chicken broth
1 tablespoon butter
1 1/2 cups couscous
salt and pepper
1 onion, thinly sliced
3 tablespoons olive oil
4 boneless skinless chicken breasts, cut into strips
1/4 cup oil-packed kalamata olive, drained, pitted and very finely chopped
2 garlic cloves, finely chopped
19 ounces diced tomatoes, drained
1 teaspoon dried oregano
3 tablespoons chopped fresh basil
salt and pepper

Steps:

  • Couscous: In a small saucepan, bring the broth to a boil with the butter. Season with salt and pepper. Remove from the heat and add the couscous. Cover and let stand for 5 minutes. Fluff with a fork.
  • Chicken Stir-Fry: In a wok or large nonstick skillet, brown the onion in the oil. Add the chicken and brown over high heat. Season with salt and pepper. Add the olives and garlic and cook for 1 minute. Add the tomatoes and oregano and bring to boil. Cook for about 2 minutes or until the chicken is cook through. Adjust the seasoning.
  • Serve the chicken over the couscous and sprinkle with the basil.
  • Tips: This recipe can't be prepared in advance.

Nutrition Facts : Calories 556.3, Fat 18.2, SaturatedFat 4.3, Cholesterol 83.2, Sodium 518.9, Carbohydrate 59.6, Fiber 5.8, Sugar 5, Protein 37

MEDITERRANEAN CHICKEN AND ARTICHOKE STIR FRY



Mediterranean Chicken and Artichoke Stir Fry image

Make and share this Mediterranean Chicken and Artichoke Stir Fry recipe from Food.com.

Provided by Simply Fresh Cooking

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 cup brown rice
12 -16 ounces boneless skinless chicken breasts (about 3-4 pieces)
mixed Italian herbs
1/8 teaspoon salt
cracked black pepper
2 tablespoons extra virgin olive oil
1 large green bell pepper, thinly sliced
1 medium white onion, thinly sliced
2 garlic cloves, minced
1 lemon, juiced
1 (14 ounce) can artichoke hearts, rinsed and drained
1/4 cup fresh basil leaf, julienned
1/4 cup fresh parsley, chopped

Steps:

  • Bring a large pot of water to a boil (about 4-6 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and set aside.
  • Cut chicken into thin strips. Lightly season on cutting board with italian herbs, salt, and pepper. Mix chicken with tongs until meat is coated evenly with seasonings.
  • In a large non-stick skillet heat 1/2 tablespoon oil over medium-high heat. Add chicken and cook until no longer pink in the center, about 5 minutes. Remove chicken to a plate and set aside.
  • In the same skillet, heat remaining 1 1/2 tablespoons of oil over medium-high heat. Add green pepper and saute for 30 seconds; add onion and cook for 2 minutes, stirring frequently. Next, add garlic, lemon juice, and artichoke hearts; cook and stir until artichoke is heated through.
  • Stir in chicken, basil, and parsley. Serve over rice.

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