Tuscan Garlic Chicken Stir-Fry (Print Version)
# Ingredients:
→ Sautéed Chicken and Vegetables
01 -
450 g boneless, skinless chicken breasts, sliced into strips
02 -
15 ml olive oil
03 -
3 cloves garlic, minced
04 -
1 g (1 tsp) dried oregano
05 -
1 g (1 tsp) dried basil
06 -
0.5 g (½ tsp) dried thyme
07 -
225 g cremini mushrooms, sliced
08 -
1 red bell pepper, sliced
09 -
1 medium zucchini, sliced
10 -
Salt, to taste
11 -
Freshly cracked black pepper, to taste
→ Crispy Garlic-Parmesan Roasted Potatoes
12 -
2 medium Yukon Gold potatoes, diced into 1.25 cm cubes
13 -
30 ml olive oil
14 -
2 cloves garlic, minced
15 -
25 g grated Parmesan cheese
16 -
0.5 g (½ tsp) dried oregano
17 -
Salt, to taste
18 -
Freshly cracked black pepper, to taste
→ Sun-Dried Tomato Mushroom Alfredo Sauce
19 -
28 g (2 tbsp) butter
20 -
115 g cremini mushrooms, sliced
21 -
35 g sun-dried tomatoes in oil, drained and chopped
22 -
2 cloves garlic, minced
23 -
360 ml heavy cream
24 -
50 g grated Parmesan cheese
25 -
50 g shredded mozzarella cheese
26 -
Salt, to taste
27 -
Freshly cracked black pepper, to taste
# Instructions:
01 -
Heat olive oil in a large skillet or wok over medium-high heat. Add chicken strips and season with minced garlic, oregano, basil, thyme, salt, and pepper. Sauté until chicken is browned and fully cooked. Add sliced mushrooms, red bell pepper, and zucchini. Stir-fry until vegetables are vibrant and tender-crisp. Remove cooked chicken and vegetables from the skillet and set aside.
02 -
Preheat oven to 200°C. Toss diced potatoes with olive oil, minced garlic, Parmesan cheese, oregano, salt, and pepper. Arrange potatoes in a single layer on a baking sheet. Roast for 20 to 25 minutes, flipping halfway, until golden brown and crisp.
03 -
In the same skillet, melt butter over medium heat. Add sliced mushrooms and garlic, cooking until mushrooms are softened and lightly browned. Stir in chopped sun-dried tomatoes. Add heavy cream and bring to a gentle simmer. Incorporate grated Parmesan cheese, stirring until melted and sauce is smooth. Season with salt and pepper to taste.
04 -
Reduce heat to low. Return sautéed chicken and vegetables to skillet with Alfredo sauce, stirring to combine. Sprinkle shredded mozzarella cheese evenly over the top. Cover skillet and heat briefly until cheese is melted and sauce is creamy.
05 -
Divide roasted potatoes among serving plates. Top each with generous portions of creamy chicken-vegetable mixture and the melted mozzarella Alfredo sauce. Serve immediately for optimal flavor and texture.