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CHICKEN - Mediterranean Chicken Stir-Fry
Nb persons: 4
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| Mediterranean Chicken Stir-Fry Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. Ingredients | |
| 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 |
| Directions 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 | |
© Taste of Home 2014
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