Tangy Chicken Stir-Fry
Juicy chicken breast cooked with a medley of colorful veggies, tangy cherry tomatoes, and a burst of aromatic herbs and spices. This flavorful stir-fry is sure to impress with its tender meat and crunchy vegetables, all coated in a zesty sauce. A perfect combination of tanginess and savory goodness!
ingredients
- 4 chicken breasts, boneless and skinless
- 1 red onion, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 2 leeks, thinly sliced
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup various cheese, grated (such as cheddar, mozzarella, or a blend)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
steps
- 1.
Heat olive oil in a large skillet over medium-high heat.
- 2.
Season the chicken breasts with salt, black pepper, and half the minced garlic.
- 3.
Cook the chicken in the skillet for 6-8 minutes per side, or until cooked through. Remove from the skillet and set aside.
- 4.
In the same skillet, add the sliced red onion, green pepper, cherry tomatoes, leeks, and remaining minced garlic. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
- 5.
Add the grated ginger, dried oregano, ground cumin, paprika, and salt. Stir well to combine.
- 6.
Cut the cooked chicken into strips and add it back into the skillet, along with the broccoli florets.
- 7.
Sprinkle the grated cheese over the stir-fry and cover the skillet with a lid. Cook for an additional 2-3 minutes, or until the cheese is melted and the broccoli is tender.
- 8.
Serve hot and enjoy the tangy chicken stir-fry with a side of rice or crusty bread.