Mediterranean Chicken Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. âSimple & Delicious Test Kitchen 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:
1. 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.
2. Meanwhile, in a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm.
3. 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. Yield: 4 servings.
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